Dry roasted crucian carp(gan shao ji yu )

Dry roast crucian carp method:

Raw materials for dry roasted crucian carp

2 live crucian carp (about 75g), 150g peanut oil, 2G refined salt, 6G vinegar, 2G soy sauce, 8g sugar, 8g cooking wine, 1g pepper noodles, 50g soy sauce, 6G chili sauce, 10g scallion, 15g garlic, 35g ginger, 5g sesame oil, 3G monosodium glutamate and 5g starch.

Processing steps of dry roasted crucian carp:

1. Remove the scales, gills and viscera of crucian carp. After cleaning, cut both sides of crucian carp obliquely and marinate with 3 grams of cooking wine, 1 gram of soy sauce and 1 gram of pepper noodles for 15 minutes.

2. Cut green onion, garlic and ginger into pieces.

3. Heat up the frying pan, add peanut oil, heat up, put the fish into the pan, fry, when one side is fried yellow, turn over the other side, fry well, take out and control the oil.

4. Put peanut oil into the frying pan, put ginger, garlic, soy sauce and chili sauce into the pan, stir fry evenly, add cooking wine, salt, soy sauce, sugar, monosodium glutamate, pepper noodles and 400 ml water, put in crucian carp, cover it, simmer for 20 minutes with low heat, change the high heat to collect juice, put in onion, sesame oil and vinegar.

The characteristics of dry roasted crucian carp are as follows

The color is burnt yellow, the taste is spicy, and the crucian carp is fat and tender.

Dry roasted crucian carp

Dry roasted crucian carp is a dish, the production method is sprouts and fat first seasoned braised, and then cooked with complete crucian carp. The smell of meat and fish permeate each other. The freshness and tenderness of the fish and the smell of the meat permeate each other. In addition, there is only a small amount of soup, which makes the taste of crucian carp more concentrated and fresh.

Dry roasted crucian carp is not spicy, unlike the eel section with sharp pepper. You will feel a kind of boundless spicy dancing in your mouth after eating a few chopsticks.

Recipe name

Dry roasted crucian carp

Cuisine

Shanghai Cuisine

Recipe effect

Diet of malnourished nursing mother for postpartum recovery

Manufacturing materials

Ingredient: crucian carp (400g) pork leg (50g)

Seasoning: jiangmi wine (50g), Douban sauce (10g), soy sauce (10g), pickled pepper (10g), yellow rice wine (10g), starch (PEA) (10g), scallion (10g), ginger (5g), sugar (5g), peanut oil (75g), salt (3G), monosodium glutamate (1g), vinegar (5g), lard (refined) (15g) sesame oil (5g)

Production technology

1. Kill the crucian carp, remove the scales, gills and viscera, clean it with clean water, make 3-5 oblique cuts on both sides of the fish, the depth of the knife is about 3mm, and apply soy sauce on the fish.

2. Heat up the frying pan, add oil and heat it to 80%. Fry the crucian carp until both sides are golden. Pour in the colander and drain the oil.

3. Leave a little oil in the original pot, stir fry minced meat, scallion, ginger and pickled pepper, add bean paste, stir fry red oil, then add wine and sugar, simmer for about five or six minutes, until the crucian carp is cooked, add monosodium glutamate and scallion, tighten the gravy with high heat, thicken with wet starch, pour hot cooked lard, and pour a little vinegar and sesame oil before starting the pot That's it.

Taste of dishes

Taste: salty and delicious, ruddy in color, tender in meat, rich in fragrance, tight in gravy, delicious in taste and deep in aftertaste.

dietary nutrition

Crucian carp: crucian carp has the functions of Invigorating Qi and spleen, eliminating stomach yin, diuresis and detumescence, clearing heat and detoxification, and has the effect of reducing cholesterol; with crucian carp, it can treat aphthous ulcer, ascites, water emulsion and other diseases, often eat crucian carp, it can prevent and treat hypertension, arteriosclerosis, coronary heart disease, it is very suitable for fat people to eat.

Pork leg meat: pork is rich in high-quality protein and essential fatty acids, and provides heme (organic iron) and cysteine to promote iron absorption, which can improve iron deficiency anemia; it has the effect of nourishing kidney and blood, nourishing yin and moistening dryness; the leg meat with more lean meat has less cholesterol and fat, which is suitable for middle-aged and old people who are worried about obesity or arteriosclerosis.

The recipe is complementary

Crucian carp: crucian carp should not be eaten with garlic, granulated sugar, mustard, sea cucumber, honey, wax gourd, pig liver, chicken, pheasant meat, venison, Ophiopogon japonicus and Magnolia officinalis. Don't drink tea before and after eating fish.

Pork leg: pork should not be the same as black plum, licorice, crucian carp, shrimp, pigeon, snail, almond, donkey, mutton liver, coriander, turtle, water chestnut, buckwheat, quail and beef

Nutrients

·Heat (1517.58 kcal);

·Vitamin B6 (0.01 mg);

·Protein (80.97 g);

·Fat (112.82 g);

·Pantothenic acid (0.04 mg);

·03 g); carbohydrate (25;

·Folic acid (8.60 μ g);

·Dietary fiber (0.44g);

·Cholesterol (573.45 mg);

·Vitamin A (75.95 μ g);

·Vitamin K (0.70 μ g);

·Carotene (14.50 μ g);

·Thiamine (0.47 mg);

·Riboflavin (0.56 mg);

·Nicotinic acid (13.07 mg);

·Vitamin C (1.90 mg);

·Vitamin E (791.08 mg);

·21 mg);

·Phosphorus (928.64 mg);

·16 mg); potassium (1469;

·Sodium (2652.18 mg);

·Magnesium (215.78 mg);

·Iron (11.06 mg);

·Zinc (10.02 mg);

·Selenium (65.57 μ g);

·Copper (0.61 mg);

·Manganese (1.34 mg);

Another way

Material selection

2 live crucian carp (about 750 g).

Seasoning

1 tbsp of yellow rice wine and red oil, 50g of Sichuan Douban chili sauce, 200g of sweet wine, 10g of Fermented Chili and vinegar, half tbsp of scallion, minced ginger and garlic, a little of soy sauce, sugar, monosodium glutamate and pepper, half tbsp of 45 ° aquatic powder, 150g of lard and 1 tbsp of sesame oil.

Making method

1. Scrape the scales, remove the gills, break the abdomen and remove the internal organs of the crucian carp, wash them with water, and cut the herringbone or cross shaped knife lines (as deep as one third of the meat) on both sides. Marinate with yellow rice wine, soy sauce and pepper.

2. Heat the pan, pour it out with cold oil, heat it again, put a small amount of oil into it, when the oil is 70% or 80% hot, put the fish in the pan, fry it until both sides are tooth yellow and crispy, and take it up. In the original pot, add minced ginger, mashed garlic, Sichuan Douban chili sauce and leek chili, stir up the flavor and red oil, add wine, continue to stir until "turning sand", add yellow rice wine, fine salt, soy sauce, monosodium glutamate, pepper and water, put the fish in, boil, turn to low fire for 15 minutes, then use high fire to collect the concentrated brine, at the same time, use a spoon to continuously ladle the brine on the fish, when the concentration is reached, put the water into the raw powder Thicken the sauce and wrap it all around the fish. When you start the pot, add onion, red oil, sesame oil and vinegar, and then put them into a long waist basin.

characteristic

The color is golden red. The marinade is tightly packed, fragrant, fresh, spicy, salty and slightly sweet.

crux

1. Don't touch the pan when frying fish. Heat the pan first, then pour it out with cold oil, then heat it up and drain oil. Due to the wine, Sichuan sauce, easy to stick pot, so in the small fire braising, high fire juice should pay special attention to.

2. Another way is to add minced meat and cooked bamboo shoots to make the fabric rich and delicious.

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