This is a popular, bustling restaurant in Changsha – ‘Fish Fly’ –’s signature fish head dish. Because a large amount of fish body is cut off every day and is not used, the head chef Chen Sheng developed ‘Sizzling Fish Fillets’ to ‘shine and heat up’ this leftover ingredient.

To make the fish fillets more fragrant and to save time for cutting, he mixes seasonings and chili flakes, white sesame seeds, etc. into a powder and sprinkles it on the poached fish fillets, arranging with flower dewdrops and chili powder for serving, the finished product is crispy and tender, and enjoys a good reputation among diners.

Ingredients:

One large fish, weighing about 1000g.

Seasonings:

20g starch, 8g salt, 1 egg white, 10g homemade seasoning powder, 10g dried red chili segments, 5g fresh flower dewdrops, 3g minced green onions.

Production:

1. Kill and clean the large fish, cut off the head for the main dish, and cut the fish body (about 600g) into fillets, diagonally cut into 0.5cm thick pieces, placed under a cold water stream for 90 minutes to completely remove the blood water, and the fish fillets are white and clean, then add salt, egg white, and starch, and mix well before use.

2. Bring a wide pot of water to a boil, add the fish fillets and poach for 20-30 seconds until the fish fillets are white and slightly curled (about 90% done), then remove them.

3. Place the fish fillets in a colander and evenly sprinkle...Self-made Seasoning Powder, stir and pour into a bowl, then sprinkle dried red chili segments, fresh flower dewdrops, and drizzle with seven-tenths hot oil for fragrance, and sprinkle minced green onions for finishing.

Self-made Seasoning Powder:

1000g of flavor essence, 250g of spicy and fragrant powder, 250g of salty pepper, 100g chili powder, 50g white sugar, 50g white sesame seeds mixed well.

Production Key:

1. The fish fillets must be completely rinsed of blood water, and the fish fillets will be white and tender after poaching.

2. The thickness of the fish fillets should be 0.5cm, too thin will easily break, too thick will take too long to cook, and the fish meat will become old.

Author: Liu Xingliang

This dish has two highlights: First, the lamb puree is no longer poached into meatballs, but pressed into ‘pancakes’ with oil dough and pressed with oil, fried until cooked; second, using onions, coriander and cumin to make a spicy flavor head, which is covered on the fried meat to enrich the flavor.

Bulk Preparation:

1. 4000g of lamb leg meat, 100g lamb fat oil, respectively wash and dry, and chop into meat crumbs, then put it in a basin with 1200g of chopped green onion, 450g flower dewdrops water, 50g fresh broth, 45g cumin powder, 8g chili powder, 40g shrimp essence flavor, 40g liquor, 30g salt, and 25g aged vinegar mixed well, and wait for the meat to absorb moisture before adding 10 eggs and 450g of starch to mix into a dough.

2. Cut the oil dough into strips of 30cm long and 16cm wide.

Serving process:

1. Heat a wide pot with oil to 180℃, and fry one lamb leg meat piece until golden brown.

2. Cut the lamb meat into strips, arrange it in a dish.

Fresh and crispy rabbit's foot leather paired with refreshing lettuce, before serving, drizzle with Sichuan peppercorn oil, this dish has a refreshing appearance and a slightly spicy and sweet taste with a hint of lemon scent.

Production process:

1. Cut the lettuce into strips of 5cm long, into boiling water to blanch for 1 minute, and remove it to set in a bowl.

2. Cut 150g fresh rabbit’s foot leather into pieces of 4cm long and 3cm wide, put into boiling water to blanch for 5 seconds, and remove it, and put it into a bowl with 10g shrimp essence flavor, 10g fish sauce, 5g Sichuan peppercorn oil, and 5g aged vinegar, and then sprinkle 5g white sesame seeds, 5g white sugar, 2g salt, 5g green onion shreds, and pour in 80% hot oil.

Production Key:

Rabbit’s foot leather should not be blanched for more than 10 seconds to maintain its fresh and crisp texture.

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