Gannan fried fish(gan nan xiao chao yu )

Gannan fried fish

Introduction:

"Gannan fried fish is a unique local dish in Gannan. It is called Ganzhou three fish together with fish cake and fish dumpling. Stir fried fish is a local dish initiated by chef Ling in Ming Dynasty. When Wang Shouren (Wang Yangming) was governor of Ganzhou, he employed Ling cook to cook. Ling learned that Wang loved fish. In order to show his cooking skills, he often changed the method and taste of fish, which won Wang's appreciation. Once, stir fried fish with vinegar had a special flavor. Wang was very happy after eating it, so he called Ling and asked what was the name of the dish. Ling had an idea. He thought it was fried fish with small wine (Ganzhou used to call it vinegar). Why not call it fried fish? So casually said: fried fish, this dish is also named. Today's Ganzhou restaurant has this dish. It tastes sweet and sour, with a little spicy. Adults and children will like it. Today, I'm going to teach you how to make the "home style" version

Production steps:

Step 1: cut grass carp into small pieces, evenly, and drain a little. The authentic fried fish only uses the meat of the fish's belly, but the home style is not particular about it. I put everything in it

Step 2: sizing. 1 tbsp starch, 1 tbsp raw soy sauce and 1 tbsp seasoned soy sauce (less or no seasoned soy sauce if you don't like too black), 1 / 2 tbsp salt, proper amount of chicken essence, 1 tbsp egg white and 1 tbsp cooking wine (rice wine is better), mix well and marinate for 10 minutes.

Step 3: prepare ingredients: sliced garlic, shredded ginger, hot pepper cut hob block (red pepper I put more spicy pepper, do not eat spicy can be replaced by pepper) green garlic did not shoot, as long as the garlic cut oblique section, green onion cut scallion.

Step 4: boil a pot of oil and prepare to fry fish. Before putting the fish into the pot, mix it again (put a little vinegar to prevent it from sticking to the pot). The oil is hot and obviously smoking. Put the fish into the pot one by one and use chopsticks to prevent it from sticking to one. It takes two minutes to fry a tender one, and three minutes to fry an old one. It's said that in the hotel, it takes only one minute to fish up

Step 5: it's good. Our family is old. In fact, you can eat it in this way. When I was a child, I liked to eat it secretly. When I was found, I wanted to scold. I was very angry.

Step 6: mix the sauce. It's just such a big spoon, a teaspoon of vinegar, a teaspoon of soy sauce, half a teaspoon of soy sauce, half a teaspoon of salt (I'm afraid it's salty, I dare not put so much), half a teaspoon of sugar and chicken essence. Add some more water and make it half a bowl.

Step 7: a kilo and a half of fish fried a large plate, I only fried half a plate. The rest of the breakfast, put a long time is not fragrant

Step 8: leave the base oil, add ginger and garlic and saute until fragrant

Step 9: put pepper, garlic section stir fry, put a little salt, a little oh.

Step 10: fry for one minute, put the fish in pieces, gently stir, be careful not to spoil the fish. Put in the sauce and simmer for a while.

Step 11: it's still a bowl of seasoning juice. I put about half a teaspoon of starch in it. The water is optional. I put half a bowl. Stew in the pot for about two minutes, then you can put water into the starch.

Step 12: collect the juice, sprinkle the scallion, mix it and you can start the pot.

Materials required:

Grass carp: 1

Green pepper: 2

Red pepper: 2

Garlic: 1

Ginger: right amount

Garlic: right amount

Scallion: right amount

Salt: right amount

Oil: right amount

Soy sauce: moderate

Old style: moderate

Sugar: right amount

Chicken essence: moderate amount (monosodium glutamate)

Cooking wine: moderate

Egg white: right amount

Note: 1. There is no non stick pot at home, you can put some vinegar before frying fish, heat oil, absolutely not stick, how to know whether the oil temperature is enough, mix fish paste drop into the oil pot, immediately bubble up. 2. Don't put too much salt in the sauce, try it before cooking, and add more if not enough. 3. Don't collect the juice too dry. It's not delicious if it's too dry. 4. Don't pay too much attention to home practice. You can put some carrot slices in whatever you catch. 5. The spoon and spoon used in the steps should be clear

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: sweet and sour

Chinese PinYin : Gan Nan Xiao Chao Yu