Roasted dried crucian carp in secret sauce
Introduction:
"Food has always been an emotion that I can't give up. No matter how busy I am, whenever I have time, I will go into the kitchen without hesitation. I'm not only intoxicated with the magic of cooking, but also happy to share the fruits of food with my relatives and friends... It's rare for me to have this platform to show my achievements and share them with you on the Internet. I can also exchange gifts Oh, why not? "
Production steps:
Step 1: spread salt on both sides of fresh crucian carp, hang it in a ventilated place for several hours (according to the temperature and time, the temperature of more than 20 degrees in Shenzhen is 2-3 hours) and air dry naturally. Then heat the pan, add a little salad oil and ginger, heat to 70% heat, and then add the dried crucian carp.
Step 2: fry the fish over high and low heat until both sides are golden. Remove from the pan and set aside. Now we're going to make a secret tomato sauce.
Step 3: dice the tomatoes in a hot oil pan, then add soy sauce, sugar and vinegar, and simmer for a few minutes.
Step 4: the final tomato sauce. It's easy, isn't it?! Absolutely secret! It's going out today! ha-ha! Make your own pure natural food, and the relatives and friends who have eaten it all say that it's better than the food sold outside! You can try it, too.
Step 5: put the Yanggan crucian carp into a hot oil pan, and then add diced Hunan pepper, raw white sesame, soy sauce, bean paste, sugar and vinegar (seasoning according to your own taste), turn down the heat and simmer for 3-5 minutes.
Step 6: serve the plate, pour the tomato sauce and sprinkle the coriander leaves. be accomplished.
Materials required:
Crucian carp: moderate
Hunan pepper: right amount
Proper amount: Ginger
Onion: right amount
Tomatoes: right amount
Sugar: right amount
Salt: right amount
Rice vinegar: right amount
Soy sauce: right amount
Bean paste: right amount
White Sesame: right amount
Note: 1, crucian carp to air dry until the skin is dry white, skin and meat tight together. 2. When frying fish, the oil pan should be heated, and the big fire first and then the small fire, so as not to peel, but the air dried fish is not easy to peel than the fresh fish. 3. It's OK to cook tomato sauce until it's thick. If you leave some tomato granules, it'll be more refreshing, and it'll look better on the plate.
Production difficulty: ordinary
Process: firing
Production time: several hours
Taste: Maotai flavor
Chinese PinYin : Mi Zhi Jiang Zhi Shao Yang Gan Ji Yu Cai Pu Huan Li
Roasted dried crucian carp in secret sauce
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