Home style crucian carp with bean paste(jia chang ru yi dou ban ji yu )

Home style crucian carp with bean paste

Introduction:

"Like to eat fish, of course, is to change the ingredients, taste different tastes ·· Flammulina velutipes fried crucian carp, fish tender and delicious, fried golden fish, with smooth Flammulina velutipes, delicious and visible ·"

Production steps:

Step 1: prepare Flammulina velutipes, crucian carp, ginger and garlic.

Step 2: clean up the crucian carp, make the fish taste better; wash the garlic and cut into sections; slice the ginger for later use.

Step 3: spread a layer of plum blossom salt evenly and marinate for 15 minutes.

Step 4: heat the oil in the pan and saute the ginger slices.

Step 5: ginger aside, into the crucian carp.

Step 6: turn to yellowish on both sides.

Step 7: heat the oil in the pan and saute the garlic.

Step 8: set aside the garlic and add Pixian Douban sauce.

Step 9: stir fry the bean paste with red oil and garlic. Put in the fried crucian carp, add appropriate amount of cold water, boil.

Step 10: pour in the Flammulina velutipes.

Step 11: cook for 2 minutes.

Step 12: pour in the soy sauce to improve the taste. Cooked crucian carp, adjust the taste, Sheng into the plate.

Materials required:

Crucian carp: 450g

Flammulina velutipes: 120g

Garlic: right amount

Cooking oil: 2 teaspoons

Pixian bean paste: 2 tsp

Salt: right amount

Note: 1, the crucian carp body flower knife is easy to taste. 2. Flammulina velutipes should not be cooked for a long time to avoid tooth stuffing. 3. Douban sauce is very salty. The amount of salt is adjusted according to your taste.

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Jia Chang Ru Yi Dou Ban Ji Yu