Dry roasted crucian carp(gan shao ji yu )

Dry roasted crucian carp

Introduction:

"I always like to eat fish, and I also like to make fish, and I always insist on making fish in my own way. And stubbornly believe that as long as they are like and happy, food can do whatever they want - if it does not violate the food restriction. Before the dry roast crucian carp is to fry the fish in the sauce for a while, and this time is directly poured sauce on the fish, very mellow taste. O(∩_ ∩)O”

Production steps:

Step 1: clean the crucian carp and remove the abdominal fascia. (I asked the supermarket staff to clean the fish when I bought it.) Cut cross flower knife, mix starch, cooking wine, pepper and salt well.

Step 2: slice onion, ginger and garlic, dry pepper and shred. (slicing chili peppers is a personal hobby.)

Step 3: a spoonful of soy sauce, a spoonful of vinegar, three spoonfuls of cooking wine and an appropriate amount of refined salt, starch and water to make a sauce.

Step 4: hot pot cold oil, into the crucian carp in the fire deep fry until both sides golden. If you like the dry flavor, deep fry it for a long time. O(∩_ Put the fried fish on the plate.

Step 5: leave an appropriate amount of bottom oil in the pot, heat the oil, add a spoonful of Pixian bean paste and stir fry the red oil.

Step 6: stir fry all the ingredients except the sauce.

Step 7: pour the sauce along the edge of the pot, bring to a boil, collect the sauce to the concentration you like, and add the refined salt according to the taste.

Step 8: pour evenly on the fish while it's hot.

Materials required:

Crucian carp: moderate

Scallion: right amount

Ginger: right amount

Garlic: right amount

Dry pepper: right amount

Zanthoxylum bungeanum: right amount

Pickled pepper: right amount

Pixian Douban: moderate

Cooking wine: moderate

Soy sauce: right amount

Vinegar: right amount

Salt: right amount

Rock sugar: right amount

Pepper: right amount

Star anise: right amount

Cinnamon: moderate

Precautions: 1. Before frying fish, heat the pan and evenly smear the bottom with ginger slices to prevent the fish from sticking to the pan; when frying fish, don't use a spatula and gently shake the pan to prevent the fish from sticking to the pan. Turn the pan over after frying, so as to keep the fish as complete as possible. 2. The sauce can be slightly salty than the usual taste, because the fish has not been cooked in the sauce. 3. I like spicy, so I put pepper, pepper and Douban. If you don't like it, you can not put it, or put your favorite seasoning. In a word, everything is free, and your food is up to you. O(∩_ ∩)O

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: spicy

Chinese PinYin : Gan Shao Ji Yu