Spicy Ciba crucian carp(xiang la ci ba ji yu )

Spicy Ciba crucian carp

Introduction:

"Ciba fish" is the name of our hometown. It's a method of marinating fish with salt, drying for a few hours, and then frying. The fish made in this way is more tasty and tender inside and is especially suitable for wine and rice. Generally, grass carp or crucian carp are used more. "

Production steps:

Step 1: 800 grams of fresh crucian carp, clean up, both sides of the right amount of salt

Step 2: put it in the sun for about 2 hours

Step 3: wash the pepper with water

Step 4: cut the pepper into small pieces

Step 5: cut ginger and garlic into small pieces

Step 6: heat the oil in the pot and fry the crucian carp

Step 7: fry the crucian carp in low heat until both sides are golden yellow and the skin is wrinkled

Step 8: then add the chopped pepper and fry for about 2 minutes

Step 9: then add the chopped pepper and fry for about 2 minutes

Step 10: pour a little soy sauce, add a little water, cover the pot and simmer for about 5 minutes

Step 11: finally uncover the lid of the pot. There is no soup in the pot. Sprinkle with Scallion to start the pot

Materials required:

Crucian carp: 800g

Pepper: right amount

Salt: right amount

Oil: right amount

Soy sauce: moderate

Ginger: right amount

Garlic: right amount

Scallion: right amount

Note: the fish is easy to fry after salting, and it must be cooked slowly with low heat; when the fish is fried and added with water, the water must be very little, and the effect of adding a little water is conducive to the absorption of more pepper, ginger and garlic

Production difficulty: ordinary

Technology: decocting

Production time: 20 minutes

Taste: medium spicy

Chinese PinYin : Xiang La Ci Ba Ji Yu