Braised black carp(gan shao qing yu )

Dry roast black carp method:

Raw materials for making dry roasted black carp:

There are 750 grams of black carp and 25 grams of pig fat.

Seasoning for dry braised black carp:

Peanut oil, refined salt, soy sauce, lard, monosodium glutamate, cooking wine, wine, sugar, bean paste, pickled pepper, onion, ginger, garlic.

Processing steps of dry roasted black carp:

(1) Kill the fish, wash and cut them into pieces, marinate them in soy sauce, take them out, wash and chop the pork into powder, wash the bamboo shoots, clove radish and mushroom, and cut them into small cubes.

(2) Heat the oil in the frying pan until it is 80% hot. Deep fry the fish until golden. Remove.

(3) Heat the lard in a wok. Stir in the bean paste first, then add minced pork, wine, clove, pineapple, bamboo shoots, green onion, ginger, pepper, garlic, cooking wine, refined salt and sugar. Pour in the negative pieces and bring to a boil. Add mushrooms and monosodium glutamate. Move to low heat and slowly cook until the soup is dry. Drizzle with bright oil.

The characteristics of dry roasted black carp are as follows

The color is light red and bright. The taste is salty, spicy and slightly sweet. There is no sauce.

Do dry roast herring need to pay attention to:

Dry roast fish should be thoroughly cooked, marinade should be dried, fire should not be strong, and all kinds of ingredients should be cut into the same size.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Gan Shao Qing Yu