Dry roasting is a unique cooking method of Sichuan cuisine.

Dry-roasted fish is bright red in color and tastes salty, spicy and sweet, making it a leader in fish dishes.

It is to put the raw materials that have been initially cooked (watered, fried, pan-fried, etc.) into the soup with good flavor, bring to a boil over high heat, then change to medium to small heat and cook slowly. The fish sauce does not need to be thickened with water starch.

But continue to boil the juice. When the water is almost dry and the remaining oil is spit out, remove from the fire and pour the juice on the fish.

This method of making the fish taste more intense is called "natural thickening".

This is an important feature that distinguishes dry-roasted fish from other cooking methods of fish dishes.

Jinchang fish is also as nutritious as other fish.

It is rich in protein and other nutrients. It has the effects of nourishing qi and blood, softening muscles and strengthening bones.

It has certain effects on the treatment of indigestion, spleen deficiency and diarrhea, anemia, muscle and bone acidosis, etc.;

It is a high-protein, low-fat fish,

< p> Adolescents and children eating more of this fish will help their growth and development and improve their intelligence.

Ingredients

1 Jinchang fish, 50 grams of pork belly, 50 grams of shiitake mushrooms, 50 grams of green beans, 50 grams of winter bamboo shoots, 30 grams of green onions,

Ginger 20 grams, 2 tablespoons Pixian Douban, 1 tablespoon sugar, 2 tablespoons fermented rice,

2 tablespoons cooking wine, 2 tablespoons vinegar, a little salt, a little soy sauce, appropriate amount of stock.

How to do it

1. Prepare materials.

2-4. Cut the pork belly, mushrooms and winter bamboo shoots into cubes respectively and set aside.

5. Finely chop green onions and ginger.

6. Clean the fish, cut it with diamond-shaped patterns on both sides, and marinate it with salt, black pepper, and cooking wine for 20 minutes.

7. Dry the excess water on the fish with kitchen paper towels,

then fry it in oil over medium heat. Fry each side for 3 minutes, then remove and drain.

8. Take another pot and stir-fry the pork belly for 2 minutes.

9. Add green onions and minced ginger and stir-fry together.

10. Add diced mushrooms, diced bamboo shoots, and green beans and stir-fry together

11. Add Pixian bean paste and stir-fry until the red oil comes out, then add sweet wine and stir-fry.

12. Put the fried fish back into the pot, add cooking wine, soy sauce, salt, sugar, and then add the stock to cover the fish body.

Cover the pot and bring to a boil over high heat. Reduce heat to low and simmer for 10 minutes.

13. Remove the fish and put it on a plate. Add a few drops of vinegar to the remaining soup in the pot and stir-fry evenly.

Reduce the sauce over high heat until thick, and sprinkle with chopped green onion. .

Little Ai Daotao

1. The professional way is to deep-fry the fish. You don’t need a lot of oil at home, just fry the fish until both sides are golden.

2. It tastes great if you add fermented rice. You don’t need to add it.

3. Cut a diamond-shaped knife on the surface of the fish to better absorb the flavor.

4. The amount of soup added is directly related to the dry heating time and the thickness of the soup.

The soup is generally suitable for fish that has just been submerged.

5. This dish is best simmered over medium-low heat and allowed to naturally reduce juice. Otherwise, the fish will not be able to taste well.

If the soup is cooked too quickly, it will easily become burnt.