Home style dry roast fish(bai chi bu yan de jia chang gan shao yu )

Home style dry roast fish

Introduction:

"[the so-called dry roast fish refers to that after the fish is stewed and put on the plate, the fish juice in the pot does not need to be thickened by starch, but continues to boil. When the water is dry and the remaining oil is spit out, leave the fire and pour the juice on the fish to make the fish taste stronger. This method is called" natural thickening ", which is the difference between dry roast fish and other fish dishes. 】I don't have to use the Pan Fried Carp. It's not easy to make the shape of yellow croaker and grass carp. It's better to use the pan fried fish Cut in the middle, save oil ～ "

Production steps:

Materials required:

Yellow croaker: 1

Dried Lentinus edodes: 5

Streaky pork: a piece of 5 × 10 cm in size

Pixian bean paste: 1.5 TSP

Scallion: right amount

Soy sauce: right amount

Sugar: porcelain spoon and flat spoon

Cooking wine: a spoonful

Ginger: right amount

matters needing attention:

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Bai Chi Bu Yan De Jia Chang Gan Shao Yu