Thick and fresh lobster sauce(chi nong wei xian de dou chi yu )

Thick and fresh lobster sauce

Introduction:

"Douchi fish" is a famous local dish in Hubei Province. It is made of spiced dried Douchi, hot pepper, yellow rice wine and ginger powder. It's very popular to cook food at home, to make seasoning dishes and table dishes at the banquet. In summer, I don't eat spicy food at home. I reduce the amount of hot pepper. This dish is brown red in color, tender and fragrant, strong in lobster sauce, salty and delicious, and it's suitable to serve with wine. "

Production steps:

Step 1: remove the scales, gills and viscera of fresh carp, clean them, add cooking wine and salt and marinate for 10 minutes.

Step 2: prepare onion, ginger, garlic and Douchi.

Step 3: heat the oil in the pan and put in the fish.

Step 4: deep fry until both sides are golden and remove.

Step 5: leave the bottom oil in the pan, add the Douchi and stir fry.

Step 6: add onion, ginger, garlic and chili star anise and stir fry until fragrant.

Step 7: add soy sauce, sugar, wine and salt.

Step 8: pour in water and bring to a boil.

Step 9: put the fish in the heat and bring to a boil. Turn to low heat until the soup is dry.

Materials required:

Carp: 600g

Douchi: 30g

Cooking wine: 25g

Soy sauce: 10g

Refined salt: 5g

Sugar: 5g

Scallion: right amount

Garlic: right amount

Ginger: right amount

Star anise: 1

Pepper: 1

Note: soy sauce and sugar to put less, after the vegetables can not eat sweet.

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Chi Nong Wei Xian De Dou Chi Yu