Dry roasted crucian carp(gan shao ji yu )

Dry roasted crucian carp

Introduction:

"It turns out that crucian carp is stewed in tofu soup. I haven't made fish for a long time. I bought two crucian carp at the weekend. At this time, I suddenly think of the roast fish in Changsha. I miss the taste. So I decided to make this crucian carp taste similar to that fish as much as possible. As a result, they began to stir up trouble. Although people use carp. But I just miss the taste. So it's better to replace carp with crucian carp. But it's not someone else's way of doing it. Of course it's not someone else's way of doing it. But it's delicious. It's delicious. As a native of Hunan, I'm less and less fond of spicy food. But it's a pleasure to eat today. "

Production steps:

Step 1: clean the crucian carp and control the water.

Step 2: cut onion, ginger and garlic, cut lotus root into thin slices, cut coriander into small segments. All the ingredients are ready.

Step 3: put some peanut oil in the pot and put in two ginger slices.

Step 4: fry the crucian carp.

Step 5: Fry one side until golden and turn over the other side.

Step 6: control the oil of fried crucian carp, and reserve it.

Step 7: before frying fish in the pot to leave part of the bottom oil, add onion, ginger, garlic, dry pepper stir out fragrance.

Step 8: add lotus root slices and fry crucian carp on top of lotus root slices.

Step 9: add appropriate amount of boiling water (covering the rain surface), add two spoonfuls of vinegar, a little cooking wine, and bring the soy sauce to a boil.

Step 10: bring to a boil and add cumin, chili noodles, a little oil and salt. Turn the fish over and continue to burn after 5 minutes.

Step 11: after the juice is almost collected, put the coriander into the pot.

Step 12: OK, a dry roasted crucian carp with the smell of Changsha grilled fish. time to eat!!!

Materials required:

Crucian carp: 750g

Fresh lotus root: 250g

Coriander: 5g

Scallion: 5g

Ginger: 5g

Garlic: 10g

Cumin: moderate

Salt: right amount

Soy sauce: right amount

Vinegar: right amount

Hot pepper noodles: right amount

Dry red pepper: right amount

Cooking wine: moderate

Note: 1. Although the crucian carp is delicious, there are many fish bones. So it's good to choose other fish with less bone. 2. Fish in the process of frying to start the fire, and then turn down the fire. Because the skin of crucian carp is relatively thin, it is best to choose a flat bottom non stick pot. 3. Vinegar pepper fabric, wine ginger cumin is essential. It's enough with them. 4. Lotus root slices can be replaced by radish and potato chips.

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: medium spicy

Chinese PinYin : Gan Shao Ji Yu