Home style scallion crucian carp(jia chang cong cong ji yu )

Home style scallion crucian carp

Introduction:

"The fragrant scallion crucian carp is finally out of the pot"

Production steps:

Step 1: after cleaning the crucian carp, pour appropriate amount of Laobaigan into the belly of the fish, rinse it, and then pour it out. Then wipe the fish with appropriate amount of pepper powder, ginger powder, thirteen spices, salt, cooking wine, and marinate for about 15 minutes.

Step 2: wash the ginger and old ginger

Step 3: cut off the pepper tail and wash it

Step 4: shred ginger, dice ginger and garlic into granules, cut pepper into small sections, cut chive, coriander and parsley into sections, and reserve the scallion for reserve.

Step 5: heat the wok and pour in the oil, which is more than usual.

Step 6: after the oil is hot, fry the crucian carp in the pot over low heat until golden on both sides.

Step 7: fry the crucian carp out of the pot

Step 8: leave the bottom oil in the pot, add pepper and saute until fragrant, then add bean paste and stir fry the red oil over low heat.

Step 9: put in the green onion, stir fry until fragrant, put in the ginger, garlic particles stir fry until fragrant

Step 10: add in the pepper section and stir fry until fragrant

Step 11: add the crucian carp and stir well. Simmer for one minute

Step 12: add proper amount of water and bring to a boil

Step 13: after boiling, add shredded ginger and cook for three minutes.

Step 14: add scallion and cook for two minutes

Step 15: remove the crucian carp, boil the fish soup over low heat for two minutes, then add the celery segment and a small amount of chicken essence

Step 16: pour the fish soup on the crucian carp, sprinkle with parsley leaves and parsley, and you can eat it

Materials required:

Crucian carp: two

Zingiber: right amount

Garlic: right amount

Pepper powder: right amount

Cooking wine: moderate

Capsicum: right amount

Thirteen spices: appropriate amount

Vegetable oil: right amount

Coriander: moderate

Zanthoxylum bungeanum: right amount

Chives: about 200 grams

Ginger: right amount

Douban sauce: 2 teaspoons

Salt: right amount

Laobaigan: moderate amount

Scallion: right amount

Ginger powder: right amount

Chicken essence: appropriate amount

Parsley: right amount

Note: 1, after cleaning the crucian carp with a small amount of dried white, it can sterilize and remove the fishy smell. 2, put a small amount of cooking wine into the salted fish to help remove the fishy smell. 3, after frying the seasoning, put the crucian carp into it, and then cook it over low heat for a while. 4, the crucian carp can not be boiled for too long, so first out of the pot, and then boil the fish soup over low heat, which helps to integrate the flavor of chives into the fish soup

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: medium spicy

Chinese PinYin : Jia Chang Cong Cong Ji Yu