Paper Wrapped Fish
1.
Make a cut along each side of the main bone, so that the fish can be spread out evenly
2.
Make a few more cuts on both sides of the fish body
3.
Sprinkle with salt and cooking wine and marinate for 10 minutes
4.
Mince pickled ginger, chop shiitake mushrooms, parsley, millet pepper, and cut lotus root into small pieces
5.
Pour the oil in the wok and heat it up, and the amount of oil is slightly more than usual. After the oil is hot, add dried chili, pepper, bay leaves, star anise, cinnamon, grass fruit, minced ginger and garlic, and stir-fry for a fragrance. Then add 1 tablespoon of Lao Gan Ma, 1 tablespoon of chopped peppers, 1 tablespoon of tempeh, and stir-fry the red oil
6.
After smelling the scent, continue to add shiitake mushrooms, parsley, lotus root and stir fry evenly. Add 1 tablespoon rice wine, 2 tablespoons light soy sauce, 1 teaspoon dark soy sauce, 1 teaspoon sugar
7.
Pour enough warm water into the pot, boil it and continue to cook for 3 minutes to let the aroma release completely. At this step, you can taste the saltiness and then decide whether to add salt or not
8.
Prepare a piece of baking oil paper, spread the fish flat in the center, and sprinkle with cumin powder and chili powder. If the oil paper is too narrow to wrap, you can let the fish lie flat
9.
Then pour the fried soup on the fish, and sprinkle with coriander at the end
10.
Fold the baking paper, wrap the fish, and tighten both ends
11.
Brush the pan with a thin layer of oil. Put the wrapped fish. Brushing oil is to prevent the pot from dry burning and damage the coating
12.
Turn on medium and low heat, and continue to cook for 10-15 minutes after hearing the sound of boiling soup. When the fish is completely cooked, you can open the oil paper
Tips:
Chinese-style catering emphasizes that thousands of people are in front. Even if the formula is standard, you still need to master the control of heat, time, and technique, and these depend on people's hearts. Private kitchen and Jianghu dishes are humane. Therefore, even if you take the standardized formula, you may not be able to become the God of Cookery. Because you still need an ingenuity.
