[ingredients]
1 live carp tail 75g sweet noodle sauce 125g
sugar 125g Jiang Mo 2g
cooked lard 125g sesame oil 5g
soy sauce 15g broth 2g
monosodium glutamate 3g Shaoxing wine 2g
[method]
Remove the live carp.
put clean water in the pot, bring it to a boil, and scald the fishtail in boiling water for 2-3 seconds to remove the fishy smell and make the knife edge of the fish open.
put the pot on high fire, add cooked lard, sugar and sweet noodle sauce, stir fry, remove the smell of raw sauce, add clear soup, and mix well with a spoon. Boil the soup, add monosodium glutamate, Shaoxing wine and soy sauce, and put the scalded fish into the soup. After the soup is boiled again, switch to low heat? 2 minutes? When 1/3 of the soup is removed, move the pot to a high fire and bring it to a boil, then take the fish out of the pot and put it on the plate.
Keep the soup in the pot on high heat, and keep stirring with a spoon until the soup? After thickening, pour sesame oil on the fish, and then sprinkle with Jiang Mo.
[key technology]
When making a flower knife, the depth should be cut to the fish bone, but don't cut off the fish belly.
when boiling the fish, you should go out as soon as you enter, and don't burn the skin off.
burn? Shake it frequently to avoid getting upset.
the concentration of sauce should be suitable for hanging on fish.
[flavor characteristics]
The main seasoning of this dish is sweet noodle sauce. Later, the soup became thick sauce and poured on the fish, so it was called "sauce".
"live fish in sauce" is very distinctive in its preparation method. The cooking method in the production process is complicated, and water is both burned and used as a whole, with water as the main heating body. The flavor of the sauce permeates all the fish, making the fish have a sauce flavor and the sauce has a fish flavor.
This dish is purplish red in color, glossy and moist. Because it is not fried, the water loss of fish is less, so the meat is fresh and tender, and the taste is sweet, salty and delicious.