Seasoning: salt 1/2 teaspoons, ginger 1 small pieces, 5 cloves of garlic, cooking wine 1 tablespoon, soy sauce 1 teaspoon, pepper 1 teaspoon, sweet vinegar 1 tablespoon, vegetable oil 2 tablespoons and chives.
production process
1. After the fresh crucian carp is slaughtered, it is washed and a flower knife is inserted on its back for convenience. Then, put the fish eggs and belly into the stomach, sprinkle a layer of salt on the fish surface, pour cooking wine, sprinkle pepper and marinate for more than 15 minutes.
2. Prepare ingredients when marinating fish, cut leeks into large sections, cut ginger into large pieces, pat garlic flat, and cut persimmon peppers, red peppers and mushrooms into small pieces.
3. Next, start frying the fish, heat the pan to cool the oil, add the salted fish, fry over medium heat, and don't move. After about five or six minutes, gently shake the pot, and the fish can move, indicating that it has been set. Turn it over gently and fry the other side. Don't worry when frying fish, take your time and take it out for later use.
4. Pour the oil into the pot. When it is 60% to 70% hot, add the onion, ginger, garlic and dried Chili, stir fry for a while, add the persimmon pepper and red pepper, add the soy sauce, and then add a little soy sauce to color.
5. Pour hot water, add some salt, the soup can be slightly salty, then add fried fish, add sweet vinegar and stew for about 20 minutes. When stewing, you can pour the soup on the fish and turn it once in the middle until the soup is a little thicker.
Cooking tips
1, it is best to fry fish in a non-stick pan, which is simple to operate. If not, you can wipe the pot with ginger, which is not easy to stick;
2. When putting persimmon peppers and red peppers, you can leave a part in the pot, so that the color looks good, and I will save it if I am lazy;
3, dried mushrooms do not need to be soaked in advance, and can be directly washed and cut into pieces;
If there is no sweet vinegar, you can use white sugar and ordinary vinegar instead.
Ingredients: crucian carp, onion, ginger, garlic, pepper, soy sauce, bean paste.
Production process:
1. Wash and treat fish. Chop onion and garlic, shred pepper and slice ginger.
2. Draw some lines on the back of the fish. Pour more oil into the pan and fry both sides until golden brown.
3. You can eat it after frying. Stir-fry garlic, ginger and pepper, add bean paste and soy sauce, and cook with half a bowl of water.
4. Gently put the fish into the pot, simmer for five minutes and sprinkle with chopped green onion.
1, fresh crucian carp scales and viscera, and the black membrane in the stomach is washed. Fill your stomach with onion and ginger, add salt with a cutting knife and marinate with cooking wine for 20 minutes.
2. Dice the chopped pepper for later use.
3. Dice onion, ginger and garlic, add Chili sauce, sugar, salt, vinegar and chicken essence and beat into juice for later use.
4. Rub ginger in the pot, put oil and fry the fish until golden. Take out for later use
5, fry the fish to oil, wait a moment, ready to adjust the juice.
6. Heat the oil of fried fish to 50% and add onion, ginger and garlic. Add diced pepper and stir-fry, add the prepared soup, add water to boil, slowly add the fried fish and simmer over medium heat.
7, stew for seven or eight minutes, fish sauce in water, water starch soup.
8. Water starch soup collection 9. Put the pot on the plate.