Cooked crucian carp with vinegar(cu peng ji yu )

Cooked crucian carp with vinegar

Introduction:

Production steps:

Step 1: clean the crucian carp.

Step 2: control the moisture and pat on the dry flour.

Step 3: add oil in the pot, and fry the crucian carp until it is 80% hot. Deep fry it until it is golden on both sides. Deep fry it for a long time, and fry the water in the fish to make it crisp outside and tender inside.

Step 4: fry the fish, fish out, control the oil and reserve.

Step 5: put a small amount of oil in the pot, add shredded ginger and minced garlic.

Step 6: then pour in the aged vinegar, add flavoring, sugar, soy sauce, cooking wine and pepper.

Step 7: pour in the starch to thicken.

Step 8: add the fried crucian carp and stir fry.

Step 9: add shredded green and red peppers (no fresh red peppers at home, I put dry red peppers), coriander section stir fry.

Step 10: Sprinkle cooked white sesame seeds and drizzle with a few drops of sesame oil.

Materials required:

Crucian carp: moderate

Shredded ginger: right amount

Minced garlic: right amount

Shredded red pepper: right amount

Shredded green pepper: right amount

Coriander section: moderate

Cooked white sesame: appropriate amount

Oil: 500g

Dry flour: right amount

Weidamei soy sauce: right amount

Aged vinegar: right amount

Sugar: right amount

Old style: moderate

Cooking wine: moderate

Pepper: right amount

Starch: appropriate amount

Sesame oil: appropriate amount

Note: this dish is sour with sweet, sweet with salty, salty slightly spicy!

Production difficulty: ordinary

Process: firing

Production time: one hour

Taste: sour and salty

Chinese PinYin : Cu Peng Ji Yu