Da Ai fish, braised crucian carp(da ai yu lei hong shao ji yu )

Da Ai fish, braised crucian carp

Introduction:

"It's better to eat livestock meat than poultry meat, it's better to eat poultry meat than fish meat, that is, it's better to eat four legged than two legged, it's better to eat two legged than non legged fish meat. It's the best kind of meat. Its meat is tender, easier to digest and absorb than pork and chicken. It's especially suitable for children and the elderly. In addition, fish meat has better eyesight and beauty············ ”

Production steps:

Step 1: wash the fish, cut the two sides of the back in parallel, sprinkle salt on the wound, sprinkle a little in the belly, and then wipe the amount of cooking wine to remove the fishy smell. Marinate for 10 minutes, then spread the powder on the fish.

Step 2: put a little more oil in the pot, turn on a low heat, then put the fish in the pot, gently stir the fish, don't let it stick to the pot, fry it for a while, turn it over and fry it on both sides until golden yellow. Pour the marinated fish soup into a small bowl and set aside.

Step 3: stir fry ginger, garlic, Douban sauce, Laoganma and Zanthoxylum until fragrant. Pour in a small bowl of water and soy sauce. After the water boils, put the freshly fried fish in. Then cover the pot with a small fire and slowly cook it. When the water is still half cooked, turn the fish over and continue the small fire.

Step 4: when there is still one-third of the water in the pot, put green pepper and red pepper into the pot and cook with fish, and add the scallion. After 2 minutes of cooking, the fish can be taken out of the pot, and the soup is left in the pot.

Step 5: put the remaining shallots on the fish, mix the salted fish water with cornmeal and chicken essence, pour them into the remaining hot sauce of the fish, turn the heat to heat for one minute, and then pour them on the fish to thicken.

Step 6: put the remaining shallots on the fish, stir the small bowl of spare salted fish water evenly, pour into the remaining hot sauce of the roasted fish, turn the heat to heat for one minute, and then pour it on the fish to thicken.

Materials required:

Crucian carp: moderate

Cooking wine: moderate

Ginger: right amount

Soy sauce: right amount

Green pepper: right amount

Shallot: moderate

Lao Ganma: right amount

Zanthoxylum bungeanum: right amount

Garlic: right amount

Bean paste: right amount

Red pepper: right amount

Note: 1. Don't pour out the water of salted fish. Pour out a small bowl and put chicken essence into the boiling water

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: spicy

Chinese PinYin : Da Ai Yu Lei Hong Shao Ji Yu