Ingredients: soy sauce, yellow wine, cooking wine, water, a little chicken essence, sugar and pepper.
production process
1, preferably not too big and fresh. Cleaning crucian carp, and drying;
2. Don't dry it for too long, rub it on your body, slide it into the boiling oil with your hands and tail, and carefully pour the oil with a shovel.
This will not break the skin. Fry until both sides are brown, take out the pan and filter the oil, and the hot fish will be crisp when it sees the wind;
3. There is a little oil left in the pot. Add onion, ginger, garlic and red pepper and stir-fry for ten seconds.
4. Spread the fried fish on the side dish, add soy sauce and yellow wine, and boil over high fire;
5. Turn over and add sugar, salt, pepper and a little monosodium glutamate. Add water but don't touch the fish. Cover and cook for 5 minutes (less is ok, just cook);
6, see the juice is delicious, start the pot. Fish first, then cover the fish with side dishes.
7. Put the pot into the container (sprinkle some vinegar evenly on the fish after putting it in, which can increase the umami flavor, make the color more bright and attractive, and lock the nutrition and prevent the loss).
Exercise 2
Make ingredients
Materials: Carassius auratus (1 tail, 420g), onion (1/2), Pleurotus tuber (2 pieces) and ginger (2 pieces).
Seasoning: oil (1 cup), soy sauce (1 tablespoon), corn flour (1 2 tablespoons), cooking wine (1tablespoon), salt (13 tablespoons) and chicken powder (/kloc)
production process
1. Wash the crucian carp, make two oblique strokes on both sides, drain the water with kitchen paper, add 1/2 tablespoons of raw flour and rub it on the fish; Wash the fish eggs for later use.
2. Go to the head and tail of the green onion, pat it flat and cut it into sections; Water-soaked mushrooms are pedicled and shredded.
3. Heat 1 cup of oil, add crucian carp and roe and fry until both sides are golden.
4. Heat 1 tbsp oil, saute ginger slices, shredded mushrooms and scallions, add 1/2 cups of water, stir well and bring to a boil.
5. Add 1 tbsp cooking wine, 1 tbsp seafood soy sauce, 1/3 tbsp salt and 1/2 tbsp chicken powder to taste.
6. Add the fried crucian carp and roe, cover the pot, and simmer for 10 minute. Bring the fire until the soup is nearly dry, and serve.
Production skill
1. After the crucian carp is fried, sprinkle a little salt in the hot oil, and then add the roe to fry until it is golden yellow, otherwise there will be too much water in the roe, which will easily fry the oil and burn people.
2, crucian carp should first dry the water, coat it with a layer of raw powder, wipe it with ginger after the pot is hot, and then pour oil to fry the fish, so it is not easy to peel.
3. Crucian carp mud tastes heavy. After scaling, digging gills and removing dirt by laparotomy, the teeth in the throat after gills should be pulled out, which can completely eliminate the muddy smell of crucian carp.
4. When the crucian carp is fried and stewed, your hands should be light. If the force is too strong, it is easy to break the fish body and skin, which will affect the beauty of the dish.