Carp with scallion and ginger(cong jiang wu lin xiang li yu )

Carp with scallion and ginger

Introduction:

"In my childhood memory, catching fish in the river and catching shrimp in the bay were our most interesting sports at that time. I remember that there were lots of fish and shrimps in the river, bay and pond at that time. Although I would catch many fish every time, my parents scolded me, because there were not many people who could make freshwater fish and liked to eat freshwater fish in our hometown at that time. Every time I come back from catching fish, I always make too many clothes dirty. In summer, it's easy to say that clothes will dry immediately after washing. In winter, the clothes I wear may be the only winter cotton padded clothes. If I get dirty, I don't have any clothes to change. The rest is the responsibility of parents, not only to pour out the fish for you, but also to punish the station. Even so, it's still hard to shake my desire to catch fish in the pond. The fish will still catch, and the punishment and training will continue. I remember once in winter, on the way to school, there was a pond with the water dried up in winter. On a warmer day, the ice quietly melted, and the fish at the bottom of the water showed a long lost face, which was found by us who came home from school. The rest of the result is that the shore is full of shoes, and the pond immediately becomes a sea of joy. At that time, my friends and I all came back with a full load, because there was no equipment to hold fish. The only pants that were put on the outside of the cotton trousers were temporarily tied up, which became a fish basket filled with 20 or 30 pieces of half Jin crucian carp. As a result, it can be imagined that after going home, all the fish were dumped, and the dinner that day was not available. With the extension of working time outside, I still didn't like freshwater fish at first, still didn't like its earthy smell, still like eating sea fish. Finally, I like fresh water fish from my father-in-law's home, from eating the fresh water fish made by my happy second aunt. Since then, I gradually like eating fresh water fish. I know that the heavy smell of fresh water fish is due to improper operation. As long as I find the secret, it's delicious to make good fresh water fish! "

Production steps:

Step 1: first remove the internal organs and gills of carp

Step 2: take out the fishy line and clean it;

Step 3: deep fry the cleaned carp in 80% hot oil until the scales are crisp and fragrant. Soak and deep fry until the fish is cooked. Remove the oil

Step 4: add peanut oil to the pan, add pork slices and stir fry until fragrant. Then add onion, ginger and garlic slices and stir fry until fragrant. Finally, add dried pepper and stir fry until fragrant,

Step 5: stir fry the bean paste until fragrant, add soy sauce and soup

Sixth step: add fried carp, sugar and high Baijiu to simmer for twenty minutes.

Step 7: let the soup simmer dry, sprinkle with sesame oil, sprinkle the cut coriander section on the fish, then put it out of the pot and put it on the plate.

Materials required:

Carp: 1000g (one)

Scallion: 200g

Ginger: 50

Garlic: 100g

Pork: 50g

Coriander: 5g

June soy sauce: 15g

Weidamei soy sauce: 10g

Sugar: 3 G

Veteran: 2G

Highly Baijiu: 2 grams

Sesame oil: appropriate amount

Note: 1, the key to do this is to fry fish scales with hot oil, so that the final fish scales will have a crisp taste. 2. Fish should be deep fried, but also burned, so that the fish will taste mellow. 3. The proportion of onion, ginger and garlic must be enough. Pork and pork plays a decisive role. It is the essence of this dish's taste to slowly saute all kinds of ingredients in order. When you eat that kind of fragrant fish scales with a crisp taste, will you experience the fun of catching fish in childhood like me!

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Cong Jiang Wu Lin Xiang Li Yu