Dry roast fish(gan shao yu )

Dry roast fish

Introduction:

"Friends who have been in Beijing will know that there is a century old shop in Beijing called" tongchunyuan ". It's very famous. The decoration of the shop is antique. It mainly makes River fresh vegetables. One of the house's signature dishes is "dry roast fish", which has bright color and delicious taste. A mouthful of it is really delicious. The ancestor of Chan Lao embryo has already finished his training. Now I will share his secret book with my friends. If you have time, you may as well try it for your family... The ingredients used are fresh water fish (mandarin fish, perch, herring, carp, etc.) and I use "tilapia."

Production steps:

Step 1: a piece of pork hind leg.

Step 2: take off the fat. Count the third layer of fat from the outside to the inside. Can also use sheet oil)

Step 3: cut into large pieces of soybean.

Step 4: wash the fish and change the shape of the knife on the back. Don't cut the fish too deep

Step 5: cut the spring bamboo shoots into small pieces (using the tip part)

Step 6: Boil the oil pan and fry the fish until golden on both sides. Oil control is still in use.

Step 7: do not leave oil in the pot, stir fry the pig fat until the oil comes out. Stir fry the bamboo shoots until fragrant.

Step 8: add chili sauce, a little soy sauce, onion, ginger and garlic, and stir fry with sugar to taste.

Step 9: add water and bring to a boil. Add the fried fish. (without water)

Step 10: bring to a boil over high heat and continue to simmer until the soup is dry. (turn the fish over and continue to simmer when the juice is half removed.)

Step 11: spray a little white vinegar on the edge of the pot to make it fresh.

Step 12: load the basin.

Materials required:

Tilapia: 750g

Pig fat: moderate

Tip of spring bamboo shoot: appropriate amount

Onion powder: appropriate amount

Ginger powder: appropriate amount

Minced garlic: right amount

Cooking wine: moderate

Edible oil: right amount

Pixian chili sauce: right amount

Soy sauce: right amount

Sugar: right amount

White vinegar: right amount

Note: choose about 1.5 Jin of live fish is better. The sugar content of this dish depends on the success or failure, according to the proportion of one or two sugar per kilo of fish. It's not suitable for starch thickening. Stew it in low heat.

Production difficulty: Advanced

Process: firing

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Gan Shao Yu