Stewed fish(hui guo yu )
How to return the fish to the pot:
Raw materials needed to make back cooked fish:
Grass carp, Pixian Douban, Douchi, sweet sauce, soy sauce, cooking wine, monosodium glutamate, eggs, soybean powder, green garlic, salt, edible oil, sugar, etc.
The steps of making the fish are as follows:
1. Chop Pixian Douban and Douchi for use, and cut garlic into sections.
2. Kill the grass carp and wash it. Cut the meat into thick slices after removing the bone. Use cooking wine and salt to taste it.
3. Egg and bean powder are mixed into egg and bean powder.
4. Burn cooking oil in the pot. When the fish is seven years old, put the fish slices wrapped with egg and bean powder into the oil pot and fry them until they are discolored. Remove them after changing color. Leave a little oil in the pot, add Douban, stir fry until fragrant, add Douchi, sweet sauce, a little soup, sugar and monosodium glutamate. Fry the fish slices until they are colored. Add green garlic, light oil, put them on the pan and set them into shape.
The characteristics of the fish are as follows
It is known as Sichuan's first dish. Its color is red and bright, the meat is soft and fragrant, fat but not greasy, salty, fresh, slightly spicy, fresh and fragrant.
Attention should be paid to when making fish
When frying fish, the oil temperature should not be too high, the meat will be old, the oil temperature is too low, the shape is not good, the shape should be like a lamp.
Stewed fish
Back to pot fish is a special dish made of grass carp as the main raw material, pickled with various auxiliary materials, wrapped with egg flour and fried in moderate oil temperature. It has all kinds of color, fragrance and attractiveness.
Material Science
Grass carp, Pixian Douban, Douchi, sweet sauce, soy sauce, cooking wine, monosodium glutamate, eggs, soybean powder, green garlic, pepper, salt, edible oil, sugar, etc.
practice
1. Chop Pixian Douban and Douchi for use, and cut garlic into sections.
2. Kill and wash grass carp, take the meat and cut it into thick slices, then use cooking wine and salt to taste it.
3. Egg and soybean flour are mixed into egg and soybean flour.
4. Heat cooking oil in the pan. When it's seven years old, fry the sliced fish with egg powder in the oil pan. After changing color, remove it. Leave a little oil in the pan, add Douban and stir fry until fragrant. Add Douchi, sweet sauce, a little soup, sugar and monosodium glutamate. Fry the sliced fish until it's colored. Add Chinese prickly ash and green garlic. Light up the oil and put it on the pan. Note: when frying fish, the oil temperature should not be too high, the meat will be old, the oil temperature is too low, the shape is not good, the shape should be like a lamp.
characteristic
It is known as Sichuan's first dish. It has bright red color, soft and fragrant meat slices, fat but not greasy, salty, fresh, slightly hemp, spicy, fresh and fragrant.
Longitude: 104.06573486
Latitude: 30.65946198
Chinese PinYin : Hui Guo Yu
Stewed fish
