Roasted crucian carp in private house(si fang kao ji yu )

Roasted crucian carp in private house

Introduction:

"Crucian carp is a good source of protein for patients with liver and kidney diseases and cardiovascular and cerebrovascular diseases. Regular eating can enhance disease resistance. Patients with hepatitis, nephritis, hypertension, heart disease, chronic bronchitis and other diseases can often eat it. Crucian carp has the functions of invigorating the spleen and dampness, stimulating the stomach, activating blood circulation, warming the middle and lower Qi, and is good for spleen and stomach deficiency Weak, edema, ulcers, tracheitis, asthma, diabetes has a very good tonic therapeutic effect; postpartum women stew crucian carp soup, can fill the deficiency of milk; crucian carp meat is tender and delicious, can do porridge, soup, cooking, snacks and so on. Especially suitable for soup, crucian carp soup is not only delicious, but also has a strong tonic effect. It is very suitable for the elderly and the weak after the disease, especially for pregnant women. This time, the roasted fish is roasted for 8 weeks, then it is roasted with seasoning. The roasted crucian carp is delicious. The soup is added with celery and tofu skin, and the roasted fish is quite delicious, and the soup is more delicious. "

Production steps:

Step 1: remove scales and viscera of crucian carp, wash and control water.

Step 2: split the fish from the belly to the back and connect the back.

Step 3: make a few cuts on both sides of the fish.

Step 4: spread salt, five spice powder, soy sauce and cooking wine on both sides of the fish.

Step 5: spread well and marinate for 30 minutes.

Step 6: wash celery and cut into sections. Cut bean curd into diamond shaped pieces.

Step 7: cover the baking tray with a layer of tin foil and a layer of peanut oil.

Step 8: Sprinkle with some celery.

Step 9: put the pickled crucian carp on it.

Step 10: brush with peanut oil.

Step 11: Sprinkle with cumin powder.

Step 12: preheat the oven.

Step 13: put into the grill, middle layer, 200 degrees up and down the fire for 20 minutes.

Step 14: heat the oil, add garlic and Douchi, stir until fragrant.

Step 15: add pickled pepper sauce and stir fry until fragrant.

Step 16: add celery section and bean skin, stir well.

Step 17: add water and bring to a boil.

Step 18: pour over the grilled fish.

Step 19: test in the oven for another 7 minutes.

Materials required:

Crucian carp: 1

Celery: 150g

Tofu skin: 75g

Soy sauce: 15ml

Salt: 5g

Peanut oil: 15ml

Wuxiangfen: 3G

Cumin powder: 8g

Garlic: 15g

Pickled pepper sauce: 15g

Black Douchi: 10g

Cooking wine: 15ml

Water: 150ml

Note: 1, baking time depends on the size of the fish. 2. Side dishes can be added according to customers' taste.

Production difficulty: Advanced

Process: Baking

Production time: one hour

Taste: spicy

Chinese PinYin : Si Fang Kao Ji Yu