Private dish - braised crucian carp(si jia cai hong shao ji yu )

Private dish - braised crucian carp

Introduction:

Production steps:

Step 1: 1. Two medium-sized crucian carp, let the seller slaughter them; wash them at home, cut them a few times, wipe them dry, and pat a layer of dry flour evenly

Step 2: 2. When the pan is hot enough, pour in a small amount of oil, shake the pan to make the pan evenly covered with a layer of oil, turn it into a low heat, put the fish in the pan smoothly, fry until one side is brown, turn it over until both sides are brown

Step 3: 3. In the process of frying the fish, prepare the seasonings for cooking the fish: 3 teaspoons vinegar, 5 teaspoons soy sauce, 5 teaspoons cooking wine, half a teaspoon salt, 1 teaspoon sugar, some scallion and ginger slices, and mix them in a bowl

Step 4: 4. When the fish is about to be fried, put a few large ingredients and a little prickly ash in the frying oil and heat them together. When the second side of the fish is fried, stir the fire. Pour the fish ingredients while it is hot, add a few bowls of water until they are equal to the fish, and simmer slowly until the soup is finished. Turn off the fire and get out of the pot

Step 5: out of the pot, like it if you like/~

Materials required:

Crucian carp: one

Salt: 0.5 spoon

Soy sauce: 5 teaspoons

Vinegar: 3 teaspoons

Cooking wine: 5 teaspoons

Sugar: 1 teaspoon

Scallion: right amount

Garlic: right amount

Flour: right amount

Zanthoxylum bungeanum: right amount

Water: moderate

Precautions: 1. Before adding oil, rub ginger on the surface of the pot until you can smell the ginger. This is to keep the skin of the fish from breaking. When frying fish, make sure the pot is hot enough before you put the fish in. In this way, the fish will quickly form a crispy skin when it comes into contact with the hot pot, so that it won't stick to the pot. To judge whether the pot is hot enough, you can hang your hand over the pot until you can feel the heat rising obviously. 2. Dry the fish first and then pat on the dry flour. If there is no water, you don't have to worry about frying pan when water meets oil. 3. When frying the fish, keep the heat low and don't turn it over frequently. Otherwise, the fish will break easily. Slowly wait for one side to fry well enough and then fry the other side. 4. When stewing fish, don't turn it over frequently. Just lift the lid of the pot from time to time to see if the soup has to be collected. If necessary, hold the fish with a shovel to make sure it won't burn.

Production difficulty: unknown

Process: firing

Production time: half an hour

Taste: fish flavor

Chinese PinYin : Si Jia Cai Hong Shao Ji Yu