Crucian carp with bean paste(chuan cai dou ban ji yu )

Crucian carp with bean paste

Introduction:

"The color of crucian carp with bean paste is red and bright, the meat is tender, the taste is fresh and thick, and the taste is sweet and sour. It is one of the famous Sichuan cuisine, which is made from Pixian Douban. Pixian bean paste is a famous local product in China. It is spicy, crisp, mellow, oily and bright red. It is a good seasoning for Sichuan cuisine. "

Production steps:

Step 1: remove the scales and gills of crucian carp, dissect the belly, remove the internal organs and wash. Cut scallion into sections, slice ginger and garlic.

Step 2: heat the pan and add oil. Fry the crucian carp into golden brown on both sides.

Step 3: add Chinese prickly ash, ginger, garlic, scallion and bean paste to stir fry until fragrant.

Step 4: add Chinese prickly ash, ginger, garlic, scallion and bean paste to stir fry until fragrant.

Step 5: cook in yellow rice wine to remove fishiness.

Step 6: add water to boil, add soy sauce and sugar, cook for 10 minutes.

Step 7: pour in vinegar, add water starch, add a little chicken essence and sprinkle with coriander.

Materials required:

Crucian carp: 400g

Scallion: 50g

Garlic: 20g

Ginger: 10g

Pixian bean paste: 20g

Veteran: 5g

Yellow rice wine: 10g

Vinegar: 8g

Sugar: 10g

Starch: 10g

Chinese prickly ash: 5g

Chicken essence: 2G

Coriander: a little

Oil: 30g

Note: 1, fish to choose fresh, in order to become fresh and tender dishes. 2. Put the vinegar at the end to avoid premature volatilization.

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: Maotai flavor

Chinese PinYin : Chuan Cai Dou Ban Ji Yu