Composition:

One crucian carp (782), one onion, one ginger, seven or eight garlic cloves, five or six star anises, short pieces of cinnamon, seven or eight millet peppers, three fragrant leaves, three or four spoonfuls of soy sauce, a little salt and half a small bowl of sweet rice wine.

Exercise:

1. Prepare the materials, wash the fish, cut the surface moisture with an oblique knife at the thick back of the fish, pat the garlic loose, cut the onion and millet pepper into sections, and slice the ginger for later use.

2. Heat the pot, wipe the bottom of the pot with ginger slices (to prevent fish from sticking to the pot), and heat it with oil.

3. When the oil is hot, turn to low heat and stir-fry the ginger slices with aniseed cinnamon, garlic cloves and onions.

When garlic cloves turn golden yellow, fragrant leaves and peppers will be fried.

5. Remove all the seasonings (be careful not to paste them off, the oil paste will be bitter).

6. Open a big fire and fry the fish until it is cooked. Pay attention to adjusting the direction of the pot so that the fish head will be cooked. The fish should be fried for about a minute before turning over, otherwise it will be peeled by a spatula.

7. Take out the fish when it is cooked and slightly golden on both sides. (You can adjust this step according to your personal taste. You can take it out earlier if you like the tender taste, and you can fry it longer if you like the burnt taste. However, you must let the fish be thoroughly cooked, not too old. )

8. Remove the extra oil from the pot and leave a little bottom. Stir-fry garlic cloves with millet pepper and onion.

9. Pour half a bowl of sweet rice wine into the pot.

10. Add soy sauce and a little salt, continue to simmer, and take out. Pay attention to keep the fire burning and let the boiling soup force the taste into the fish. Remember to turn it over.

1 1. When the soup is almost dry, take it out and sprinkle with decorations such as shredded onion.

skill

1. After fish is processed, it should be handled immediately when it is fresh to keep the fish fresh and tender.

2. When frying incense, don't burn the seasoning under the oil pan, especially the dried pepper burns quickly, and it will be bitter when it is burned and oiled.

When frying fish, you must have a big fire. Small fire fish will get old after cooking for a while, and the fish must be fully cooked. It's best to wait until it's golden, and then it will taste good.

Finally, the steps of seasoning soup mainly depend on the taste of sweet rice wine and light soy sauce. As long as you add a little salt, you must use strong fire to make the taste close to the fish quickly, and the soup will dry in about three or two minutes to keep the fish fresh and tender.

5. In order to pursue the taste, many fish chefs often cook slowly in the final seasoning stage. The fish is easy to burn, or it is not tasty enough, and it is awkward. This dish is interlocking, and the frying process makes the structure of the fish slightly changed and easy to taste. Moreover, the fishy smell of fish can be completely removed by frying with spices. Coupled with the combination of late flourishing fire and yellow wine and soy sauce, every part of the fish can be fully tasted and the texture is fresh and tender.

6. This dish can also change the types of ingredients according to personal taste. I like spicy pepper and heavy pepper. However, don't add bean paste. All the flavors of bean paste are drowned out by it.

7. After the crucian carp is fried, sprinkle a little salt in the hot oil, and then add the fish eggs to fry until golden brown, otherwise there will be too much water in the fish eggs, which will easily explode and burn people.

8. The crucian carp should be dried first, wrapped in a layer of raw flour, put ginger slices on the pot after it is hot, and then poured with fried fish, so it is not easy to peel off.

9. 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.