Stir fried crispy grass carp(bao chao cui rou huan )

Stir fried crispy grass carp

Introduction:

"Crispy grass carp is named for its strong meat, more meat, less bone, freshness and crispness. Its protein is higher than that of common grass carp, and its taste is more delicious. It also has the characteristics of soft and smooth meat, crisp and distinctive, especially the fish belly part. Because of its toughness, it has a lot of solid cooking, such as stir frying, steaming (not whole strip steaming, slice steaming), stewing and so on What's more, it's a beauty dish. "

Production steps:

Materials required:

Zhongshan crispy grass carp: 300g

Sweet pepper: 2

Peanut oil: right amount

Oyster sauce: 1 teaspoon

Scallion white: 4

Garlic: 6 petals

Shredded ginger: 5g

Chicken essence: Xiao Xu

Salt: right amount

matters needing attention:

Production difficulty: simple

Technology: explosion

Length: 20 minutes

Taste: fish flavor

Chinese PinYin : Bao Chao Cui Rou Huan