Dry roasted crucian carp(gan shao ji yu )

Dry roasted crucian carp

Introduction:

"Crucian carp is the most common fish on the common people's table, and there are many ways to cook it. The most common one is braised in brown sauce and milk white crucian carp soup. Here I release a new way to cook it dry. Its characteristics are: fresh, spicy and fragrant. "

Production steps:

Step 1: clean the crucian carp, pull a few knives in the fish, marinate with salt for half an hour

Step 2: Chop green onion, ginger and green onion, set aside; chop pepper and mix with spicy soybean sauce

Step 3: Mince Pork

Step 4: heat the oil to 70% heat, fry the fish until both sides are brown, and remove

Step 5: leave oil in the pot, stir fry pork, ginger and garlic until fragrant

Step 6: add chopped pepper and spicy soybean sauce

Step 7: add the fried fish, add more wine, salt and sugar, cover and simmer for 6 minutes

Step 8: when the soup is dry, add monosodium glutamate, drizzle with a small amount of spicy oil, sprinkle with scallion, and then out of the pot

Materials required:

Crucian carp: About 500g

Minced pork: right amount

Scallion: 5g

Ginger: 5g

Garlic: 5g

Chopped pepper: 15g

Salad oil: 60g

Sugar: 10g

Yellow rice wine: 100ml

Spicy soybean sauce: 15g

Chili oil: 10 ml

MSG: 2G

Note: 1, because it is dry, do not put a little water, so put more yellow rice wine; 2, it is best to buy about 400 grams of crucian carp, this fish some big, afraid to burn, more stew for a while.

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Gan Shao Ji Yu