Xiancaoge private dish (big fish and big meat) - December 25 (sweet and sour Wuchang fish)(xian cao ge si fang cai da yu da rou la yue er shi wu tang cu wu chang yu )

Xiancaoge private dish (big fish and big meat) - December 25 (sweet and sour Wuchang fish)

Introduction:

"On the 25th of December, today's menu is sweet and sour Wuchang fish. On the new year's Eve dinner table, fish must have delicious food, which indicates good luck. It's more than enough every year. Dear friends, Xiancao would like to give it to you as a gift. I hope your life will be more than lucky and the stars will shine high ~~~~~~~~~

Production steps:

Step 1: after the Wuchang fish is cleaned, reserve it;

Step 2: spread salt on both sides of the fish, put 5 pieces of pepper into the fish viscera, pour cooking wine into the fish, and marinate for 1.5-2 hours;

Step 3: after marinating the fish, wipe off the water on the skin with a paper towel and set aside;

Step 4: apply starch (corn starch) on both sides of the fish;

Step 5: add 15g salad oil into the oil pan, heat it to 90% heat, and fry Wuchang fish with starch;

Step 6: deep fry both sides of the fish until golden, set aside;

Step 7: cut scallion into sections, slice ginger, and cut garlic into pieces;

Step 8: put oil in the pot, add onion, ginger and garlic, stir up the flavor;

Step 9: put in the fried Wuchang fish

Step 10: add vinegar and sugar to soy sauce, the ratio is 2:2:1, highlighting the sweet and sour taste;

Step 11: after putting in the seasoning, quickly cover the pot, cover for 1-2 minutes, turn to medium heat;

Step 12: open the lid of the pot, turn the fish upside down, take 0.5-1 minute, turn off the fire and serve;

Step 13: sweet and sour Wuchang fish, outstanding sweet and sour taste, rice, appetizing, nutrition;

Materials required:

Wuchangyu: 300g

Garlic: 8 petals

Green onion: 0.5 root

Old style: 2.5G

White sugar: 20g

Salt: 5g

Zanthoxylum bungeanum: 5

Cooking wine: 10g

Salad oil: 25g

Vinegar: 20g

Note: 1: the fish must be marinated for more than 2 hours, add cooking wine, pepper is to play the role of fishy; 2: the two sides of the fish evenly spread with salt, is to play the role of taste and keep the fish fresh; 3: before frying, the water on the fish must be wiped dry, so that when frying the fish can ensure that the oil does not splash on the body; 4: spread starch, corn starch, fried in this way 5. The purpose of using vinegar is to improve color and taste;

Production difficulty: Advanced

Process: firing

Production time: several hours

Taste: sweet and sour

Chinese PinYin : Xian Cao Ge Si Fang Cai Da Yu Da Rou La Yue Er Shi Wu Tang Cu Wu Chang Yu