Crucian carp with Scallion(cong he ji yu )

Crucian carp with Scallion

Introduction:

"Scallion and crucian carp is an authentic Shanghai local dish. It is characterized by rich red sauce and mellow flavor of scallion! The method is also simple, seasoning is not much, general family cook woman can master. It's just that the crucian carp should be bigger, the scallion should be more, and the cooking time should be longer. Small fish can't stand burning, it doesn't taste like that. "

Production steps:

Step 1: remove scales, gills and belly of crucian carp, wash and cut scallion into long sections.

Step 2: scratch the fish and marinate with cooking wine, sugar, fresh soy sauce and ginger for 30 minutes.

Step 3: starch the fish on both sides and fry it in oil.

Step 4: deep fry both sides and take out.

Step 5: leave the bottom oil, put down the scallion and stir fry.

Step 6: put down the crucian carp, add a cup of water, add sugar, ginger, vinegar, soy sauce.

Step 7: bring to a boil over high heat, medium heat for 25 minutes, then let the heat dry. (turn the fish over one side).

Materials required:

Crucian carp: 3

Oil: right amount

Cooking wine: moderate

Vinegar: right amount

Sugar: right amount

Old style: moderate

Fresh: moderate

Ginger: right amount

Scallion: right amount

Starch: right amount

Salt: right amount

Precautions: 1. Be careful when turning fish, don't break the skin. 2. Raw soy sauce is salty, you don't need to put salt. 3. Vinegar should be less, or it will be sour

Production difficulty: ordinary

Process: firing

Production time: three quarters of an hour

Taste: onion

Chinese PinYin : Cong He Ji Yu