The lobster sauce fish is mainly made of spiced dried lobster sauce, and cooked with spices such as pepper, yellow wine and ginger powder. It is brownish red in color, tender and fragrant, with strong lobster sauce, salty and palatable, and is suitable for food with wine. The fragrance is strong, salty and spicy. It is very popular for people to cook meals at home and serve as seasoning and table pressing dishes at banquets.

Ingredients: 750g crucian carp, 50g pork, 70g lobster sauce, 25g cooking wine, 5g soy sauce10g refined salt, 250g fresh soup and 7g sugar.

Production process

1. Remove scales, gills and internal organs from fresh crucian carp, clean them, then fry them in a frying pan for a while, and then drain the oil for later use.

2. Pork and Tongchuan Douchi are minced together. Heat the oil in the wok, add the chopped meat and stir-fry until it is scattered, add cooking wine, refined salt, white sugar, soy sauce and fresh soup to dry, and skim off the foam. Add the fried crucian carp, cook it for 10 minute, simmer it with low fire until the fish with thick juice is cooked, take out the pan and let it cool for later use.

3. Cool the fish, change the knife, cut it into tiles, put it on a plate, and pour the remaining juice to eat.

Production key

1. Fish should not be fried for too long, and the skin is hard, so remove and drain.

2. Use less soy sauce and sugar, and you can't eat sweetness after cooking.

3. When collecting juice, the amount of soup should be controlled moderately, and it should not be collected too much, so as not to paste the pot.