厨师长教你：自贡名菜：“冷吃鲫鱼” 的正宗做法，先收藏起来

Hello everyone, I'm Wang Gang In this video, I'm going to share with you a new dish Cold-Food Cod First, we prepare 3 pieces of cod First, insert 2 chopsticks through the gills The purpose of this step is to fixate the gills to prevent the cod from jumping Then remove the scales, remove the internal organs, and wash them Next, we start to process First, cut the back of the cod with a knife This is to make the cod evenly heated Next, we start to prepare the ingredients for the cold-food cod Prepare 50g of red pickled pepper and chop it up Prepare 40g of ginger and slice it up Prepare 30g of garlic and smash it up Prepare 40g of ginger and slice it up Finally, prepare 30g of chili and chop it up Next, we start to cook First, we add some water into the pot Then add 500g of beer The purpose of adding beer is to remove the fishy smell of the cod Then add a few green onions and put them into the pot Then turn on high heat to boil After the high heat is boiled, put the cod into the pot Then turn to low heat and cook for 4 minutes The purpose of this step is to cook the cod until it is fully cooked After 4 minutes, remove the green onions and discard them Then take out the cod and put it in a bowl for later use Next, we start to prepare the ingredients First, we heat up the wok After the wok is hot, add 20g of vegetable oil Heat the oil to 60% hot After the oil is 60% hot, add some green Sichuan peppercorns and fry them Add the ginger, pickled pepper and garlic Then add the chopped chili Then turn to low heat and stir-fry the ingredients for 1 minute The purpose of this step is to bring out the flavor of the ingredients After the ingredients are fragrant, add some water Then turn to high heat to boil After the high heat is boiled, we start to season Add 40g of light soy sauce Add 1g of salt Add 2g of sugar Add 1g of pepper powder Finally add 1g of vinegar After the seasoning is done, turn to low heat and cook the sauce for 5 minutes The purpose of this step is to fully mix the flavor of all the ingredients and seasonings After 5 minutes, add the shredded ginger After the sauce is boiled again, pour it into the bowl with the crucian carp Wait for the sauce to cool down, then take out the crucian carp A very delicious cold-eaten crucian carp is done Here are the technical summaries of cold-eaten crucian carp First, crucian carp is best to choose crucian carp The larger the crucian carp, the fewer fish bones Second, it is best to add beer when cooking crucian carp In this way, the cooked crucian carp will have a fragrant flavor Third, the crucian carp must be cooked on low heat, otherwise it is easy to overcook the crucian carp Fourth, the crucian carp must be eaten after the sauce has cooled down The purpose of this step is to let all the flavors penetrate into the crucian carp The technical summary of cold-eaten crucian carp is done Subscribe to my channel, where there is always a dish for you