Roasted crucian carp with minced meat(rou mo hong ji yu )

Roasted crucian carp with minced meat

Introduction:

"In ancient times, sages have the allusion that" governing a country is like cooking a small fish ". The skill of cooking small fish can be compared with governing a country. It can be seen that it is very difficult to cook small fish with less meat and more spines. It's really not easy to make delicious food. This minced meat is delicious and delicious. Although the operation is cumbersome, it has endless aftertaste Make a deep and unforgettable impression... "

Production steps:

Step 1: weekend leisure, to the outskirts of a few pure wild small crucian carp fishing, raised in the bucket for two days, clean up very clean

Step 2: add salt, garlic, vinegar and thirteen spices, mix well and marinate for 15 minutes

Step 3: use the time of salting fish, carry out the following steps, beat the minced meat into the eggs, add the onion and ginger

Step 4: cut mushrooms, add salt, cooking wine, soy sauce, little sugar, stir with meat, marinate for a while

Step 5: cut the dried pepper, garlic, ginger, coriander, and cut them all

Step 6: heat up the oil in the pan, add a spoonful of Laoganma Douchi, stir fry the red oil, put in the ginger and saute until fragrant

The seventh step: the fire is fried meat, fried with a few drops of Baijiu and old soy sauce, stir dry water, fried minced meat.

Step 8: fried minced meat is like this, taste very crispy

Step 9: control the dry sauce of crucian carp, put the fried minced meat into the belly of the fish carefully, and pay attention not to put it too full

Step 10: heat up the oil in the pan, fry the crucian carp in batches until golden yellow, don't turn the fish over, fry one side and then turn the other side

Step 11: the fried fish should be golden and crispy, and the shape should be complete. The minced meat should be completely preserved in the belly of the fish

Step 12: heat up another oil pan, add chili, minced garlic, ginger and coriander into the pan and stir fry until fragrant. Quickly pour in cooking wine, vinegar and soy sauce

Step 13: pour in a bowl of water, bring to a boil, and add a little sugar

Step 14: carefully push the fried fish into the boiling soup. Don't turn it over. The fish will disperse naturally with the soup

Step 15: after the fish is brought to a boil, turn the low heat to simmer until the soup is thick, then turn the high heat to dry the soup, start the pan to serve, and sprinkle with parsley

Materials required:

Crucian carp: 8

Minced meat: 150g

Mushroom: 2

Dry red pepper: 5

Chives: 2

Ginger: moderate

Garlic cloves: 3

Coriander: 2

Soy sauce: 2 tbsp

Vinegar: 1 tbsp

Sugar: 0.5 tbsp

Refined salt: 2 tbsp

Cooking wine: 2 tbsp

Thirteen spices: 0.5 tbsp

Note: 1. Crucian carp must be removed throat bone, wash black film, clean up, taste delicious. 2. When marinating fish, put more vinegar to soften the bones. 3. Don't be greedy when putting meat stuffing, just fill it to 80%. Otherwise, frying is not easy to operate.

Production difficulty: unknown

Process: firing

Production time: half an hour

Taste: fish flavor

Chinese PinYin : Rou Mo Hong Ji Yu