Main ingredients: 15 pounds of small carp.
Spices: 70 grams of dried chili pepper section, 60 grams of red pepper, 20 grams of star anise, 18 grams of Angelica dahurica, 15 grams of cinnamon, 15 grams of cumin, 15 grams of cardamom, 5 grams of allspice, 40 grams of five-spice powder.
The bottom of the barrel vegetable bedding: 300 grams of small onions, 100 grams of garlic, 100 grams of onions, 100 grams of celery, 100 grams of screw pepper, 100 grams of ginger, 100 grams of carrots.
Ingredients: 500 grams of Zilin vinegar, 800 grams of Wantong rice vinegar, 500 grams of Hengshun balsamic vinegar, 600 grams of sugar, 200 grams of vegetable oil, 200 grams of Haitian oyster sauce, 200 grams of chicken essence, 150 grams of Pixian bean paste, 150 grams of dark soy sauce, 150 grams of monosodium glutamate, 150 grams of garlic, 100 grams of green onion, 100 grams of ginger, 50 grams of table salt.
Detailed processing steps:
1, choose to buy the size of basically the same small carp, the length of control in the 12-15 cm or so.
The carp will be opened to remove the internal organs, remove the parotid gland, fish scales do not remove, residual.
All cleaned up, cleaned, dry water control, standby.
2, add the appropriate amount of vegetable oil in the pot, the oil temperature of 150 or so into the clean small carp, medium-low heat and slowly fry until the carp surface stereotypes slightly discolored (eight mature), can be broken by hand.
3, the small onion 300 grams, garlic 100 grams, onion 100 grams, celery 100 grams, screw pepper 100 grams, 100 grams of ginger, carrots 100 grams, into the bottom of the stainless steel bucket, and then fried small carp arranged on the top, arranged after the top of the pressure of a grate, standby.
4, frying pan add 200 grams of vegetable oil, pour dry chili pepper segment 70 grams, 60 grams of red pepper, anise 20 grams, 18 grams of Angelica dahurica, 15 grams of cinnamon, cumin 15 grams of cardamom 15 grams, 5 grams of sesame leaves, stir fry after the flavor poured into the garlic sub-150 grams of scallion 100 grams, 100 grams of ginger, and then poured Pixi County Bean Sauce 150 grams, stir fry the aroma, be sure to put Pixi County Bean paste fried through, and then add an appropriate amount of water (feel able to submerge the stainless steel bucket of fish can be, about 8-10 pounds or so), and then in the addition of Zilin vinegar 500 grams, 800 grams of Vantone rice vinegar, Hengshun balsamic vinegar 500 grams of sugar 600 grams of HaiTian oyster sauce 200 grams of chicken 200 grams of chicken, 150 grams of dark soy sauce, 150 grams of monosodium glutamate, 50 grams of salt, high-fire boil after the last into the five-spice powder 40 grams, after stirring the soup directly into the stainless steel bucket with crucian carp, after boiling always simmering on a slight fire for 3.5-4 hours can be turned off the fire, turn off the fire and leave it to cool completely can be out of the pot.