Jiangxi Fermented Tofu Fish Head
About Jiangxi Fermented Tofu Fish Head - Jiangxi Cuisine
Jiangxi bean curd fish is a classic traditional dish in Jiangxi and a representative work of Gan cuisine. It has a strong and fresh taste and makes good use of chili peppers. It is famous for stir-frying, stewing, steaming and deep-frying. (Líhāo Chǎo Làròu) is widely popular in local families and restaurants.
Ingredients
- 1 grass carp
- Appropriate amount of cooking oil
- 2 tablespoons soy sauce
- Cooking wine 2 spoons
- Salt as appropriate
- sugar a little
Instructions
- 1. Wash the grass carp and poke some small holes on the surface with bamboo skewers to facilitate the flavoring.
- 2. Evenly apply salt, cooking wine, soy sauce, five-spice powder and other seasonings all over the body, and marinate for more than 2 hours (refrigerating overnight is better)
- 3. Preheat oven to 200°C (or 180°C for air fryer)
- 4. Place grass carp into a baking pan and brush with honey water or oil
- 5. Place in the middle rack of the oven and bake for 30-40 minutes, turning over halfway through and brushing with sauce.
- 6. Bake until the surface is golden and fragrant and the inside is cooked. Take it out to dry for a while and then cut into pieces and serve on a plate.
Cultural Notes
Jiangxi bean curd fish embodies the culinary essence of Gan cuisine. Gan cuisine is famous for its freshness and firepower. Jiangxi people make good use of chili peppers, especially paste chili peppers, which are the soul of Gan cuisine. Gan cuisine has a thick but not astringent taste, especially the twisted vegetables and steamed vegetables, which show the food culture of Jiangxi. In Jiangxi, people are very particular about the selection of ingredients and the control of heat. Jiangxi fermented fermented fish is the epitome of this ingenuity.