【川味經典】｜糖醋脆皮魚｜美味人生 S2 EP6

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做法:http://www.epochtimes.com/b5/16/12/31...

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魚 是人類重要的食物
Fish are an important type of food for mankind
營養豐富 美味可口
Fish have great nutritional value and taste delicious
是餐桌上常見的食材
They are often seen on our dinner table
過年過節少不了吃上一道魚的料理
A fish dish is a must-have for Chinese New Year and many other celebrations
年年有餘的吉祥話
The auspicious saying “May There be Fish (Extra) Every Year”
更映照了華人對魚的喜愛
Reflects Chinese people’s love of fish
清蒸
Steamed fish
煎烤
Pan-fried or grilled fish
糖醋
Sweet and sour fish
不一樣的料理方式突出了魚的不同特點
Different ways of cooking give prominence to the different traits of fish
或鮮美 或酥嫩 或酸甜
Giving emphasis to their deliciousness, crispiness or sweet flavor
那麼川菜 對於魚的詮釋又是如何呢
How is fish cooked in Sichuanese cuisine?
自然也是千變萬化了
In many different ways, of course.
水煮魚 乾燒魚 紅燒魚
Water boiled, dry braised, red braised
這 絕非三言兩語談得完
There are so many different ways to cook fish
今天 中華料理心特別企劃
In today’s episode
就跟您分享蔣師傅的一道拿手菜
We ask Chef Jiang to demonstrate one of his signature dishes
糖醋脆皮魚
Sweet and Sour Crispy Fish
糖醋脆皮魚是四川地區的傳統名菜
This is a traditional and well-known dish in Sichuan
屬於川菜系列
It is a classic Sichuanese cuisine
據說 從前在四川臨江傍水的城鎮中
It is said that in the past, in those Sichuanese towns near rivers
有一種名為香炸魚的小食
People enjoyed a type of snack called fragrant fried fish
香炸魚 皮脆香 肉鮮嫩
It got crispy fragrant fish skin on the outside and delicious and tender meat on the inside
加上攜帶方便 所以很受人們喜愛
This snack was easy to enjoy on the road, so it gained popularity
糖醋脆皮魚
Later, the dish Sweet and Sour Crispy Fish was invented
就是在香炸魚的基礎上 提高發展
Based on the fragrant fried fish snack
而成為一款地方風味濃郁的菜式
It has become a local specialty
現在我再來一個四川傳統的 糖醋脆皮魚
I will make Sweet and Sour Crispy Fish the traditional Sichuanese way
我們今天用的這個糖醋脆皮魚 選的是鱸魚
The fish we are using is sea bass
大概一點八磅的
It weighs about 1.8 Lbs.
我現在的話就開始下刀
First I shall
把它開出來
Make some cuts in the fish
糖醋脆皮魚的切魚方法可是有學問的
When making this dish, the knife cuts have to be of a particular way
先立刀切 再平刀切
First, make a vertical cut; then make a horizontal cut
蔣師傅用熟稔的刀工將魚身切得左右對稱
Chef Jiang makes sure both sides are cut in a symmetrical way
好了 現在我們要給這個魚的話
Next, we need to
要先馬味呀（marinate ）
Marinate the fish
這個必須要提前進行
This step should be done ahead of time
脆皮馬味的話 就是薑 蔥
For marinating, we need ginger, spring onion,
鹽巴 料酒
Salt, and cooking wine
切好的魚放入蔥 薑 鹽 料酒
Add spring onion, ginger, salt, and cooking wine to the fish
先給魚馬味
Marinate the fish
好這個魚的話
Now we have finished
這個主料準備完了
Preparing the main ingredient
我們現在準備它的
Next, we shall prepare the other ingredients
等會兒放在上面的輔料
Which will be placed on top of the fish later
主料準備好了
After we are done with the main ingredient
現在準備輔料
Next we prepare the other ingredients
蔣師傅先切蔥絲
Chef Jiang first cuts spring onion into slices
然後切辣椒絲
Then slice the chili peppers
辣椒要先把籽去掉不用 只取其顏色
Remove the seeds from the peppers,
we want to give the dish a colorful appearance without making it too spicy
紅椒 蔥白切絲以後
Place chili pepper and spring onion slices into water
用清水漂上待用
Set aside for later
這樣一來 一方面可以去除辣味
The water removes the spicy flavor
一方面泡過水以後的絲會捲曲
And makes the slices more curly
放在魚身上更顯美觀
Which will make the presentation more appealing
好啦 我現在把所有的配料一起就把它切出來了
Okay, I have prepared all the ingredients
蔣師傅繼續切蒜片
Chef Jiang continues to cut garlic into pieces
薑片
Cut ginger into pieces
再將蔥條切成馬耳朵
Cut spring onion into “horse ear” shaped pieces
好 我們現在開始做脆皮魚呀
Okay, now we start making the crispy fish
先把油燒上 炸脆皮魚的
Heat the oil for frying the fish
好 我現在開始下魚了啊
Okay, I am about to fry the fish
魚就是剛才這條
This is the same fish we just prepared
脆漿打好以後 均勻抹好在魚身上
Coat the fish evenly with the batter we have prepared
把魚拎起 兩面粘漿
Lift the fish up and coat both sides with the batter
魚身切口處也要抹上
Make sure to coat the parts with the knife cuts
這樣才能確保完整均勻地炸出酥脆的口感
This ensures the fish remains evenly fried and crispy all over
接下來一手輕輕提著魚尾
Carefully hold the tip of the tail
將魚頭先下鍋油炸
Slowly dip the fish head into the oil
好啦 我們現在開始炒料了
Okay, next we cook the other ingredients
炒料的話 這個脆皮魚的料 是一鍋成型
The ingredients are cooked altogether in the same wok
先把鍋治好
First prepare the wok
接下來將鍋治好
The next step is to prepare the wok
炒鍋內留一勺油
Leave one spoon of oil in the wok
倒入事前調好的芡汁
Add the starch mixture we prepared
這個料裡面有薑
Our ingredients include ginger
蒜末 薑末 蔥花
Diced garlic, ginger and spring onion
白糖 鹽巴
Sugar, salt
這個 陳醋 芡粉
Vinegar, starch
還有這個 老湯
And soup stock
它的顏色是這個茶色的
The color of the mixture is like tea
將調好的芡汁收濃 起鍋 澆在魚身上
Cook the mixture until it reaches desired consistency, then pour all over the fish
放上蔥絲跟辣椒絲 即完成
Garnish with spring onion and chili pepper slices
好啦
The dish is ready to serve
一道味道酸酸甜甜
This dish has distinct sweet and sour flavors
顏色繽紛 外觀大方
Its appearance is colorful and appealing
皮酥脆 肉鮮嫩
The fish skin is crispy; the fish meat is tender and tasty
鮮香醇厚的 糖醋脆皮魚 上桌