Dry fried Jinchang fish(gan bian jin chang yu )

Dry fried Jinchang fish

Introduction:

"I went to see something very fresh today, so I bought it back. I didn't expect it tasted very good..."

Production steps:

Step 1: remove viscera and gills of Changyu, clean and reserve

Step 2: use kitchen paper or tissue to absorb the water on the surface of Jinchang fish, and draw a cross knife on both sides

Step 3: evenly pat a layer of dry starch on the surface

Step 4: slice ginger, shred scallion and mince garlic

Step 5: heat in a non stick pan, add a little oil and heat 70%

Step 6: add Jinchang fish and fry it over low heat until it is cooked

Step 7: add Jinchang fish and fry it over low heat until it is cooked

Step 8: fry on one side and then turn it over until it's done. Be careful when you turn it over

Step 9: fry the fish and set aside

Step 10: clean the pan, oil the pan, add onion, ginger and garlic, and saute until fragrant

Step 11: add the bean paste and stir fry until fragrant

Step 12: put the fried fish into the pot, add cooking wine, vinegar, salt, sugar, soy sauce and soy sauce, proper amount of water

Step 13: bring to a boil over high heat, turn to medium heat, cover and simmer for about 10 minutes

Step 14: after opening the lid, collect the juice in high heat until it is thick, then put it on a plate, and sprinkle the surface with chopped green onion

Step 15: I didn't expect that the taste was very good. Even my son, who was always afraid of spicy food, paid for it for the first time. He kept calling for spicy food and still wanted to eat it

Materials required:

Golden pomfret: one

Bean paste: 30g

Shallot: 10g

Ginger: 10g

Garlic: 20g

Cooking wine: 1 teaspoon

Soy sauce: 1 teaspoon

Veteran: one teaspoon

Salt: one teaspoon

Sugar: 1 tbsp

Vinegar: 1 teaspoon

Dry starch: 2 teaspoons

Note: PS: 1. If the oil temperature is higher, then add Jinchang fish, so that the skin will not break. 2. First add cooking wine and vinegar, the effect of deodorization will be better. 3. Finally, there is basically no soup in the cooking pot, and the fish can be out of the pot

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Gan Bian Jin Chang Yu