Dry roast fish with sauce(jiao zhi gan shao yu )

Dry roast fish with sauce

Introduction:

Production steps:

Step 1: prepare a grass carp and remove the head and tail (for fish head and tofu soup)

Step 2: take out the black film on the abdomen of the fish, wash it, cut the body of both sides of the fish into a flower knife and set aside

Step 3: put some salt on the fish, add ginger and cooking wine, marinate the fish for 30 minutes and set aside

Step 4: heat the pan, add a little oil, and ask the pan to cool the oil

Step 5: turn the skin of the fish down and fry it carefully over low heat until the fillet is slightly yellow

Step 6: turn the fish over and fry until the other side is golden, pour in a little soup, cover and simmer for 3 minutes until the soup is dry and the fish is cooked, then take it out and put it on the plate

Step 7: add a little oil to the pan, add ginger slices and dried pepper, stir until fragrant, add appropriate amount of sweet flour sauce, stir well over low heat, pour in a little soup, add appropriate amount of salt, sugar and chicken essence to taste,

Step 8: pour the seasoned soup on the dry roast fish. Place shredded shallot or coriander on the fish body for decoration. The finished product will be better seen

Materials required:

Grass carp: moderate

Sweet flour sauce: right amount

Garlic: right amount

Dry pepper: right amount

Chicken essence: appropriate amount

Sugar: right amount

Note: 1. In fact, you can choose the whole fish as the material, but considering that it's hard to taste and not easy to be cooked, the main reason is that the soup is better, so you only choose the fish body as the material. 2. If you like the spicy flavor, you can add pepper to the sweet sauce. 3. When frying the fish, you should pay attention to the shape of the fish before turning over. 4. When the fish is in the body, you can place shredded shallot Or coriander section decoration will make people look more appetite (son strongly opposed, so this step is omitted)

Production difficulty: simple

Technology: decocting

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Jiao Zhi Gan Shao Yu