Dry roast fish(gan shao yu )

Dry roast fish

Introduction:

"Sinibarbussinensis, also known as Spinibarbus sinensis, commonly known as black scales and green plates, belongs to Cypriniformes, Cyprinidae, Spinibarbus subfamily and Spinibarbus genus in classification. It is one of the famous fish in the Yangtze River Basin. It has the characteristics of large size, fast growth, miscellaneous diet, fresh meat and strong adaptability."

Production steps:

Step 1: kill Qingbo fish, remove scales, gills, viscera and wash. Add ginger, salt and cooking wine.

Step 2: wash and dice the pork.

Step 3: wash the excipients, cut them well and set them aside.

Step 4: heat the pan, add vegetable oil and heat it to 70%, and fry the fish.

Step 5: deep fry until golden brown on both sides, filter oil and bring to a boil.

Step 6: put a small amount of oil in the frying pan, add Diced Pork and fry for 8 minutes.

Step 7: add pepper, ginger and garlic to the pan. Minced Pixian Douban, stir fry the flavor.

Step 8: add wine, vinegar, sugar, soy sauce, stir fry, add water to bring to a boil, add green onion, red pepper, and then put the fish in the pot for 2 minutes. After the fish absorb the soup, add starch and chicken essence to astringent the soup.

Step 9: drizzle with sesame oil, remove from the pan and put on a plate, sprinkle with shallots and finish.

Materials required:

Qingbo fish: 850g

Pork: 50g

Red pepper: right amount

Ginger: right amount

Garlic: right amount

Zanthoxylum bungeanum: right amount

Cooking wine: moderate

Pixian Douban sauce: right amount

Soy sauce: moderate

Vinegar: right amount

Sugar: right amount

Chicken essence: appropriate amount

Scallion: right amount

Shallot: moderate

Starch: right amount

Vegetable oil: right amount

Sesame oil: appropriate amount

Salt: right amount

Precautions: 1. Don't turn over the fish easily when frying, so as to avoid rotting the fish and affecting the appearance. 2. Don't fry the fish too long, both sides are golden, so that the fish can be crisp and tender.

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: hot and sour

Chinese PinYin : Gan Shao Yu