Braised crucian carp with scallion in Chongqing(zhong qing cong shao ji yu )

Braised crucian carp with scallion in Chongqing

Introduction:

"It's a nice day today. I went to the old house to catch fish in the mountains. The high back fragrant crucian carp is still good. When you come back, you can get a braised crucian carp with scallion. "

Production steps:

Step 1: prepare the ingredients

Step 2: soak ginger, sea pepper, garlic, scallion, ginger, chop, and pour into the stomach of fish

Step 3: after pouring, sprinkle with salt and cooking wine, mix well and marinate for 20 minutes

Step 4: heat the oil

Step 5: put the fish in the shuttle pot first, don't shuttle too long, just one minute on each side

Step 6: when the shuttle is ready, pick up the fish.

Step 7: make onion oil first

Step 8: pick up the dried scallion, stir fry ginger and sea pepper

Step 9: add homemade seasoning oil, thirteen spices, rock sugar, cooking wine and stir fry for five minutes

Step 10: put the fish in again and add water until the fish has just been submerged

Step 11: cover the pot, smolder for 5 minutes, sprinkle with scallion, you can start the pot!

Step 12: put the fish on the plate and pour on the soup!

Materials required:

High back crucian carp: moderate amount

Soak ginger: right amount

Garlic: right amount

Scallion: right amount

Zanthoxylum bungeanum: right amount

Ginger: right amount

Cooking wine: moderate

Old oil: proper amount

Thirteen spices: appropriate amount

Rock sugar: right amount

Douban: moderate

Pickled sea pepper: right amount

Note: characteristics of braised crucian carp with Scallion: tender, delicious, moderate spicy, especially suitable for brothers to drink beer together. That's how it is today, the above!

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: onion

Chinese PinYin : Zhong Qing Cong Shao Ji Yu