Home style crucian carp(jia chang ji yu )

Home style crucian carp

Introduction:

"The color is red and bright, the meat is tender, the taste is fresh and strong, the home flavor is full ~ ~ ~ do you smell the fragrance?"

Production steps:

Step 1: Kill 2 fresh crucian carp.

Step 2: prepare the ingredients you need. Then prepare the ingredients for salted fish: a little salt, ginger, scallion, white pepper.

Step 3: clean the minced crucian carp, put in cooking wine, ginger and scallion (also put in the fish belly), then put in white pepper and salt to wipe the inside and outside of the fish, marinate for 20 minutes.

Step 4: add corn oil into the frying pan, dry the salted fish with kitchen paper, then pat a little flour (flour is not starch), and fry in the pan until both sides are slightly yellow.

Step 5: take another frying pan and add some corn oil. Add Pixian Douban, pickled chili powder, pickled ginger powder and garlic powder and stir fry until fragrant.

Step 6: add appropriate amount of water, soy sauce and a little sugar, and mix well. (the water should be more than half of the fish)

Step 7: put in the fried fish, and cook in a little cooking wine, then turn on a low heat and slowly cook the fish until cooked.

Step 8: take out the cooked fish and put it on the plate.

Step 9: put chicken essence and celery into the soup of Shaoyu and mix well.

Step 10: add vinegar, onion powder, water powder, push well.

Step 11: when the fish soup is boiling, turn off the fire.

Step 12: pour the soup on the fish. Put shredded green onion and coriander on the table.

Materials required:

Crucian carp: 2

Celery powder: right amount

Pickled red pepper: right amount

Soak ginger: right amount

Garlic alone: 1

Scallion: right amount

Corn oil: right amount

Cooking wine: moderate

Pixian Douban: moderate

Soy sauce: right amount

Sugar: a little

Vinegar: a little

Starch: appropriate amount

Note: when making this dish, the role of sugar and vinegar is just seasoning, just put a little on it. Because it is home flavor, not sweet and sour or fish flavor, so the soup can not eat out obvious sweet and sour taste. When frying fish, dry the water on the fish and pat a little flour to keep the skin intact. When frying fish, don't rush to turn it over. Fry one side and then turn it over to the other side. In addition, I think the anti stickiness of flour is better than starch.

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Jia Chang Ji Yu