Carassius auratus with Scallion(cong xiang ji yu )

Carassius auratus with Scallion

Introduction:

Production steps:

Step 1: clean the crucian carp and remove the abdominal fascia. (I asked the farmer uncle who sold the fish to clean it for me when I bought the fish.) Angle 45 degree cutter.

Step 2: apply starch, cooking wine, pepper and salt on the fish body.

Step 3: slice ginger and garlic, dry pepper and shred. Shredding is a personal hobby. O(∩_ Three spoons of soy sauce, one spoonful of vinegar and two spoons of cooking wine to make a sauce. I put rock sugar in it, too.

Step 4: heat the oil and fry the crucian carp until golden on both sides. Put the fried fish on the plate.

Step 5: fry the remaining oil of the fish in the pan, heat the oil, add ginger and garlic slices, dried shredded pepper, Chinese prickly ash and star anise, and stir fry them to make a fragrance.

Step 6: pour in the sauce and bring to a boil, then mix with proper amount of cold water and starch, pour into the pot and bring to a boil.

Step 7: spread shallot on the bottom of the pot, spread fried crucian carp on the top, and then spread shallot on the body of crucian carp.

Step 8: cover and simmer for 20 minutes.

Step 9: put the fish and shallot on the plate (I put the shallot under the fish)_ ∩∩∩∩∩∩∩∩∩∩∩∩∩∩∩∩∩∩∩∩.

Materials required:

Crucian carp: 1

Shallot: moderate

Ginger: right amount

Garlic: right amount

Cooking wine: moderate

Soy sauce: right amount

Vinegar: right amount

Salt: right amount

Rock sugar: right amount

Pepper: right amount

Star anise: right amount

Starch: right amount

Dry pepper: right amount

Zanthoxylum bungeanum: right amount

Precautions: 1. Before frying fish, you can heat the iron pot first, and wipe the bottom of the pot evenly with ginger, which can prevent the fish from sticking to the pot. Don't use a spatula when frying fish. Shake the pan gently. Turn it over after frying, so as to keep the fish as complete as possible. 2. When collecting juice, you can add refined salt according to your own taste. 3. Food at will, you can put or not put pepper, you can also add Douban or cinnamon, or that sentence: your food you decide. O(∩_ ∩)O

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Cong Xiang Ji Yu