Hand-torn fish belongs to the menu of Hunan cuisine, and the main raw material is crucian carp. Tearing fish by hand can not only highlight the umami taste, but also highlight the dry taste. Recently, I often eat some authentic home-cooked dishes, such as tearing fish by hand. Many people like to eat shredded fish, which is nutritious, delicious and simple to make. The following is the method I carefully edited for you to tear fish by hand. Welcome to read!

Clean grass carp, marinate it with pepper and salt, hang it up and dry it until it is half dry, then steam it in a cage, take it out and tear it into pieces by hand, then put it in a pot and mix it with sesame oil, red oil, pepper oil and fermented soybean. Its characteristics are: dry and fragrant.

The following hand-torn crucian carp is different from most hand-torn vegetables, because it is based on dry taste and also incorporates spicy aroma. When the flavors are mixed, the mixed oil (that is, Chili and Chili oil) is added, which makes the taste of the finished dish unusual.

Raw materials for shredded fish: 30g blended oil for wind-blown crucian carp 1 coriander festival and onion festival, 20g peeled crisp peanut kernel, 20g sesame oil, a little sugar and monosodium glutamate.

Hand-torn fish method:

1. Soak the wind-blown crucian carp in warm water, wash it, steam it in a cage, take it out, and tear it into small pieces by hand.

2. While adding the blended oil to the fish pieces, sprinkle the parsley and shallots, add sesame oil, sugar and monosodium glutamate, and mix well. Sprinkle the peeled crispy peanuts and you can put them on the plate.

Preparation of mixed oil: put vegetable oil into a pot and heat it. Add ginger onion, onion, coriander head and fragrant leaves and fry until the residue is removed. Then put the dried Chili festival and pepper into the pot and simmer until the fragrance is overflowing. Take it out to cool. It can be used to make cold salad.

Description: Blowing crucian carp by wind is to put the slaughtered crucian carp into a basin, first add salt and pepper (fried with hot salt and a little pepper) and spiced powder, mix well and marinate for 3 days, then take it out and hang it in a ventilated place, and blow it until the fish is half dry.

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