Stewed crucian carp with Perilla(zi su dun ji yu )

Stewed crucian carp with Perilla

Introduction:

"The perilla leaves that my sister-in-law brought back from her hometown in Hunan, when she came home on November 11 last time, my mother made catfish in brown sauce with the dried perilla. It was very fragrant. The taste of Perilla was completely stewed in the fish. It was not only fishy but also fragrant. It was really very special. So I took a small bag back to Shanghai to make fish and stew. It's really a good seasoning. "

Production steps:

Step 1: 1. Remove the phosphorus and viscera of crucian carp, wash and drain, marinate with salt for a while; prepare a small dish of Perilla.

Step 2: 2. Wash the Perilla with clean water and soak it in a small bowl for a while.

Step 3: 3. Heat the oil in the pan until it smokes. Add ginger slices and saute until fragrant.

Step 4: 4. Fry the crucian carp.

Step 5: 5. Fry one side until golden, turn the other side over and continue to fry the other side until golden.

Step 6: 6. Add vinegar, add bean paste, soy sauce and steamed fish soy sauce after cooking.

Step 7: 7. Pour the perilla and the water into the pot and bring to a boil over high heat until the juice is collected.

Step 8: 8, from the pot plate sprinkle onion.

Step 9: another set

Materials required:

Small crucian carp: 250g

Perilla: right amount

Salt: right amount

Ginger: moderate

Soy sauce: moderate

Steamed fish soy sauce: right amount

Pixian Douban sauce: right amount

Vinegar: right amount

Chives: right amount

Note: when frying fish, the oil must be burned to smoke, and then put into the crucian carp to fry, otherwise the skin will break. Look at my picture, in the fifth step, how can the fish change from five to six? It's because I did it once before, the oil was not hot enough to smoke, and I didn't fry it well, so I did it again later.

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Zi Su Dun Ji Yu