中国美食之——水煮鱼：Chinese food -- Boiled fish

annylee (39)in #food • 8 years ago

"Boiled fish", also known as "Jiangshui boiled river fish", is an innovative famous dish of Han nationality in Chongqing City, which is the flavor of Chongqing in the north of Chongqing. Seemingly primitive practice, the actual work is elegant, fresh and vigorous fish selection, and give full play to pepper warm, Qi Nourishing effect, the cooked meat will become tough, taste Huanen, oil and not greasy. Not only the fishy smell, but also the fish's fresh and tender. Eyes full of chili red eyes, spicy but not dry, hemp and not bitter. "The head of jute, hot and hot", let the water boiled fish in the country is in a mess.
“水煮鱼”，又称“江水煮江鱼”，是一道重庆市的汉族创新名菜，系重庆渝北风味。看似原始的做法，实际做工考究--选新鲜生猛活鱼，又充分发挥辣椒御寒、益气养血功效，烹调出来的肉质一点也不会变韧，口感滑嫩，油而不腻。既去除了鱼的腥味，又保持了鱼的鲜嫩。满目的辣椒红亮养眼，辣而不燥，麻而不苦。“麻上头，辣过瘾”，让水煮鱼在全国流行得一塌糊涂。

"Boiled fish" originated in the Yubei area of Chongqing. The master of the invention of this dish is the origin of the family of Sichuan cuisine. In a cooking competition held in Chongqing in 1983, he cooked the "boiled meat slice" which is quite different from the traditional way at the same time as he cooked the fish now. He also won the prize. Since the award, friends and relatives have come to congratulate. Every time he entertained guests, he must cook "boiled meat slices" in person.
“水煮鱼”起源于重庆渝北地区。发明这道菜的师傅是川菜世家出身。他在1983年重庆地区举办的一次厨艺大赛上，他用类似于现在水煮鱼做法的烹制方法制作了与当时传统做法截然不同的“水煮肉片”，他也因此而获得了大奖。自从获奖后，亲朋挚友纷纷前来祝贺，每次款待来客他必要亲自下厨烹制“水煮肉片”。

This day, there is a grown up with a friend came to visit, the friends living in the Jialing River, each to just play with a few of the Jialing River grass carp, this is no exception. Often together, drink a few cups is certain, at nearly noon, but the master for lunch with me, not for anything else, just because the friends from home and avoid meat, but not for other meat, and the teacher wants a friend to share the prize winning dishes. Tubs are worried about the occasion, the fish jump jumping reminded master, why not boiled fish "". In this way, the first pot boiled fish was born. What I didn't realize was that the delicious and spicy flesh of the fish made the friends full of praise. The master himself was also surprised. From then on, the teacher began to concentrate on studying the characteristics of "boiled fish", the characteristics of the fish, the spicy collocation, the innovation of color type, and strive to keep improving. After over a year's efforts, the boiled fish was basically finalized in 1985.
这一日，有一位从小一起长大的朋友前来探望，这个朋友生活在嘉陵江边，每次来都要带几条刚刚打上来的嘉陵江草鱼，这次的也不例外。每每相聚，小酌几杯是肯定的，眼看时近中午，师傅反而为午饭发了愁，不是为了别的，只是因为这位好友从小忌吃大肉，偏偏家中又没有准备其他的肉，而师傅又想让朋友分享一下大赛获奖的菜品。正在发愁之际，木盆里跳蹦的鱼提醒了师傅，何不水煮“鱼肉”。就这样，第一盆水煮鱼诞生了，更没想到的是，鱼肉的鲜美、麻辣的厚重，使得朋友赞不绝口，师傅本人也为之一惊。从此以后，师傅开始潜心研究“水煮鱼肉”，鱼肉的的特性，麻辣的搭配、色型的创新等诸多方面力争做到精益求精，历经一年多的努力，1985年水煮鱼基本定型。

step
做法

chop the head of the fish and divide it in half.
1、将鱼头剁下，并从中分两半；
will the fish flat with a sharp knife flat with the two separate large fish and fish;
2.将鱼身平放用锋利的刀平着将两大片鱼肉和鱼排分开；
continue to slice two pieces of fish into a proper amount of fish slices.
3.继续将两大片鱼肉片成适量的鱼片；
fish is divided into three or four section and the head put back together;
4.将鱼排分为三四段与鱼头放一起备用；
put one egg white in the fish slices, a little salt, dry starch and wine, mix well.
5.将鱼片内放一个蛋清，少许盐，干淀粉和料酒，拌匀；
a small bowl of salad oil, all pepper and pepper into the pot, with a small fire slow fry;
6.将一小碗色拉油，所有花椒和辣椒倒入锅内，用小火慢炸；
after the capsicum discoloration, use a shovel to remove half of the oil and pepper pepper, spare;
7.在辣椒变色后，用铲子捞出一半的油和花椒辣椒，备用；
will open big fire, into making a good garlic and ginger, a fragrance, will head fish into the pot;
8.将火开大，放入拍好的蒜瓣儿和姜片儿，出香味后，将鱼头鱼排入锅；
stir fry two, pour wine around a small bowl, a half spoon of salt, add boiling water three or four bowls;
9.翻炒两下，倒入料酒约一小碗，盐半调羹，加沸水三四碗；
fish head soup boiling flavor, the slices of a piece of fish flat into the water out of the soup in the soup;
10.等鱼头汤沸腾出味，将鱼片一片一片平放到出水滚的汤中；
the fish will be cooked quickly, before the pot is put into a proper amount of chicken essence, white pepper and salt and pepper powder.11.鱼片会熟的很快，出锅前放入适量鸡精，白胡椒粉和椒盐粉；
the pot stood has been boiled bean sprouts;
12.盆中放着已焯好的黄豆芽；
place the fish in a series of Tangtangshuishui into the basin;
13.将鱼片一系列汤汤水水倒入此盆；
finally, pour the hot pepper and oil out of the half bowl on it.
14.最后将那半碗捞出的辣椒和油倒在上面。