Grilled perch(gan shao lu yu )

Grilled perch

Introduction:

"In autumn, the mature bass is especially plump and rich in nutrients, so it's the best time to eat fish. Perch is rich in high-quality protein, with food containing vitamin C or vitamin E, has the effect of beauty. Fresh perch is most suitable for steamed, braised or stewed soup to highlight its flavor, but I make it the next day, so I use the method of dry cooking, which can also keep the perch tender and smooth. In fact, dry cooking is to burn all the soup we made into the bass to make the bass taste fresher. Here's a secret. When you cook the fish, add some streaky pork to stir fry. With the help of meat, the fish will taste better. "Dry roasted perch" has strong smell, attractive color, unique taste and delicious meat. Compared with "steamed perch", it has its own characteristics. Radish and vegetables have their own preferences. Who would you like to choose? "

Production steps:

Step 1: draw a few knives on the surface of the bass, and evenly smear the right amount of salt on both sides;

Step 2: prepare other raw materials;

Step 3: heat the pot and smear the bottom with ginger;

Step 4: add proper amount of oil and fry the bass in low heat;

Step 5: fry the fish until golden brown, then turn it over and continue to fry, fry both sides until golden yellow, and then serve;

Step 6: leave a little oil in the pot, add Diced Pork and stir fry;

Step 7: stir out the fat in the pork, add ginger, scallion and red pepper when the surface is slightly yellow;

Step 8: stir fry the flavor, add appropriate amount of water, then add soy sauce and cooking wine, boil together;

Step 9: after boiling the soup, put it into the fried fish, keep the fire, and keep pouring the juice on the surface of the fish with a spoon;

Step 10: add salt and pepper to taste when the juice is half received, and continue to collect the juice over high heat;

Step 11: when 80% of the juice is received, add green beans and diced carrot and cook together;

Step 12: when the juice is ready to be collected, first put the fish into the plate, continue to collect the juice, and finally pour the juice and ingredients on the fish;

Step 13: finally, sprinkle some leeks on the surface of the fish.

Materials required:

Bass: 1

Streaky pork: moderate

Green beans: moderate

Carrot: right amount

Ginger: right amount

Shallot: moderate

Scallion: right amount

Dry pepper: right amount

Pepper: right amount

Soy sauce: right amount

Cooking wine: moderate

Oil salt: right amount

Precautions: 1. Drain the water from the washed fish, and scratch a few knives on the surface of the fish, so that it is easy to taste; then apply an appropriate amount of salt on the surface of the fish, and marinate for 10 minutes; 2. Heat the pot, and smear the bottom with ginger, so that the fried fish is not easy to break the skin; don't rush to turn the fish, and be sure to wait for the fish to shape, and gently shake the fish, so that the fish can move to turn over; fry both sides of the fish until golden 3. Leave a little oil in the pan and stir fry the Diced Pork until the surface turns yellow and the oil is stir fried; add large ingredients to stir fry; add a proper amount of water and soy sauce to boil the soup and add the fried fish. Pay attention to that the soup does not exceed the fish; 4. I use a pan with a large amount of soup. When I cook the fish, I should pour the juice on the fish with a spoon from time to time and turn the noodles in the middle; When the soup is half received, add salt and other seasoning; ingredients don't need to cook too long, so don't add too early; 5. When the soup is almost received, you can put the fish into the plate, and then continue to get the soup thick; finally, pour the cooked soup and ingredients on the fish, and then sprinkle some leeks.

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Gan Shao Lu Yu