The name sounds tall - national treasure fish(ming zi ting shang qu gao da shang guo bao yu )

The name sounds tall - national treasure fish

Introduction:

"The Dragon Boat Festival holiday quickly ended, the weather began to heat, for me this super afraid of heat, the long suffering began again. This dish is made by my little bear. It's dark, but it tastes good. It's just a little salty. It's too seasoned. After eating it, I keep drinking water. I learned this from TV. Some time ago, when I watched a food program, a teacher Fu Jiao made national treasure fish. Why is it called national treasure fish? He said that it was a national treasure master who taught him to do it, so it got his name. After watching this program, little bear said that he wanted to eat national treasure fish. Because I was afraid of the whole animal, little bear volunteered that I would do it, so today's dish came into being. The original version is made of yellow croaker, we changed it into crucian carp. After deciding to do it, bear began to study the video carefully and printed out the process. He used a bowl to fill each seasoning mentioned above. I said that you just put it in a bowl and weigh it with a kitchen scale. "No, it says 1:1:1 in the video. I need to look at it with a bowl to see the proportion clearly." It's going to make people laugh. After that, the kitchen looks like a mess like a war. "

Production steps:

Step 1: prepare marinated fish. See Tips for details.

Step 2: clean the fish, dry the fish with kitchen paper, spread the marinade and marinate for 1 hour.

The third step: prepare other seasoning, ginger, garlic, Baijiu, soy sauce, soy sauce and sugar.

Step 4: pour together and mix well.

Step 5: spread flour evenly on the salted fish.

Step 6: prepare a small bowl of vinegar, add some water in it, wipe the bottom of the pot with ginger, add oil to the pot, fry the fish until golden on both sides, pour in the vinegar and cook, and cover the pot.

Step 7: when it's about to dry, add the seasoning, add a little hot water and cook for 10 minutes.

Step 8: collect the juice over a large fire, and finally pour a little sesame oil into the dish.

Materials required:

Crucian carp: two

Scallion: right amount

Ginger: right amount

Garlic: right amount

Flour: right amount

Salt: right amount

Pepper powder: right amount

Ginger powder: right amount

Coriander: two ingredients: crucian carp, garlic, ginger, garlic, flour, pickled fish: salt pepper, ginger powder, seasoning: Baijiu Sheng Chou, old sugar, sesame oil, decoration: red pepper, coriander 1, salt used in pickling fish: pepper powder: ginger powder =1:1:1, seasoned Baijiu: soy sauce (Sheng Chou old soy sauce): sugar =1:1:1, soy sauce, we use half a lifetime and half of soy sauce. 2. According to the explanation, when washing the fish, it was washed in Baijiu, and the wine was poured into the fish belly, swaying up and down, then pouring the wine away, which is more conducive to the smell of the fish.

Production difficulty: Advanced

Craft: Skills

Production time: half an hour

Taste: sweet and sour

Chinese PinYin : Ming Zi Ting Shang Qu Gao Da Shang Guo Bao Yu