Tin paper perch(xi zhi lu yu )

Tin paper perch

Introduction:

Production steps:

Step 1: cure the perch and spread a little salt.

Step 2: prepare the ingredients and mix the soy sauce, soy sauce, vinegar and sugar into juice.

Step 3: put a small bowl of oil in the pan, pat starch on the surface of the bass, and fry until both sides are golden.

Step 4: leave a little oil in the original pan, add ginger, garlic, onion and spicy sauce and stir well (I used Li Jinji garlic sauce this time).

Step 5: add shredded red pepper, cooking wine and seasoning sauce.

Step 6: put the fried bass in a small bowl of water and bring to a boil.

Step 7: pour the soup on the fish, cook until the soup is thick, and turn off the fire.

Step 8: spread tin foil on a baking plate or large bowl, and pour the perch and the soup together.

Step 9: wrap the tin foil.

Step 10: put it into the iron pot. The iron pot should be clean, without water, oil or dirt. Open fire. When you hear the creaking inside, turn the fire down.

Step 11: when you hear the crackle, you can put the tin paper perch on the plate. It's done!

Materials required:

Bass: 1

Onion: half

Red pepper: 1

Ginger: a little

Minced garlic: a little

Scallion: a little

Cooking wine: 2 tablespoons

Spicy sauce: 1 tablespoon

Old style: 1 tablespoon

Raw soy sauce: 1 tablespoon

Vinegar: 1 teaspoon

Sugar: 1 teaspoon

Sesame oil: a little

Salt: 1 teaspoon

Chicken essence: 1 / 2 teaspoon

Note: the spicy sauce can be made according to your own preference. You don't need to be so rigid in cooking. You can do whatever you like, such as old godmother, Douchi sauce, Douban sauce, etc. Because I took care of my children, I didn't put any spicy peppers this time. If you like spicy peppers, you can change red peppers into millet peppers! Rice bud to the amount of seasoning is only for reference, according to the actual preferences to set ha!

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Xi Zhi Lu Yu