Ciba fish in tomato sauce(qie zhi ci ba yu )

Ciba fish in tomato sauce

Introduction:

There is a local food in Wuhan called Kang Ciba. In Mandarin, it is "fried sugar Ciba". Super traditional snack with a long history. In the early years, but only the new year can enjoy the delicious. This fish cooking process is similar to Kang Ciba, so it is named Ciba fish. Different from the traditional braised fish, Ciba fish is crisp outside and tender inside. In addition, because they have been pickled in advance, they are very tasty. Today, I'd like to have an improved version of Ciba fish. Ciba fish in tomato juice tastes hot and sour. It's a dish that old people and children like

Production steps:

Step 1: prepare raw materials, wash fish, shred ginger, slice garlic, pepper powder, pepper 10 {(rice wine, salt) these forget to take photos}.

Step 2: drain the fish, add shredded ginger, garlic, salt, chili powder, Chinese prickly ash, yellow rice wine, stir well, cover with plastic film, marinate, put in the refrigerator for 24 hours.

Step 3: take out the salted fish, drain the water, and prepare ginger slices and garlic slices.

Step 4: heat up the wok. Make sure you heat it first, or the fish will stick to the pot.

Step 5: heat the pan and drain the oil.

Step 6: one by one into the pieces of fish, slow fried over low heat, do not easily turn over the fish, it will stick to the pot.

Step 7: after one side is set, turn over the fish and fry the other side.

Step 8: fry the fish until golden on both sides.

Step 9: add ketchup, garlic and ginger.

Step 10: after mixing, add chicken essence and pepper and stir well.

Materials required:

Fat head fish: moderate amount

Ginger: moderate

Garlic: right amount

Edible oil: right amount

Zanthoxylum bungeanum: right amount

Chili powder: appropriate amount

Salt: right amount

Yellow rice wine: right amount

Tomato sauce: right amount

Chicken essence: appropriate amount

Pepper: right amount

Note: 1. Fry the fish slowly over low heat, not too impatient. 2. Marinate the fish in advance, and no more salt is needed in the process of frying. 3. If time permits, marinate the fish for one or two more days, so that the fish will taste better. 4. After marinating, put the fish in a ventilated place, air dry for half a day, and dry the water on the surface of the fish, so that the Ciba fish taste more authentic There is too much dust, so there is no air dry moisture)

Production difficulty: ordinary

Technology: decocting

Production time: several days

Taste: hot and sour

Chinese PinYin : Qie Zhi Ci Ba Yu