I'd like to share with you the home cooking method of a famous Sichuan dish "Dry-roasted Fish". Dry-cooked fish is made of yellow croaker or crucian carp, and other kinds of fish are also acceptable, but it is a little big and easy to rot during cooking, which will affect the appearance of dishes. Then bake with various seasonings. It is the best fish dish, bright red in color and salty and spicy in taste.

When making dry-roasted fish, it is different from braised fish and watercress fish. The fish juice in the pot does not need to be thickened with water starch, but continues to be cooked until the water is dry. When the remaining oil is spit out, leave the fire and pour the juice on the fish to make the fish taste stronger. This is the difference between dry-cooked fish and other fish dishes. Let's share the practice in detail for everyone. Come and study with your favorite friends.

Dried grilled fish

1. First, we prepare two small yellow croaker, cut off the fins and scales, cut open the belly with scissors, and remove the internal organs, gills and teeth. Rinse the blood of the fish and put it in a basin. Add two spoonfuls of salt and 65,438+00g of cooking wine. Spread the sauce evenly on the fish and marinate for 65,438+00 minutes. Remove blood stains when eating to avoid fishy smell.

2. 10 minutes later, clean the fish again, remove excess salt, and put flower knives on both sides of the fish to facilitate cooking.

Prepare a piece of pork belly and cut it into thick slices, and then cut it into small pieces of about one centimeter. Ginger is cut into small pieces, garlic is also cut into small pieces, and green onions are cut into rings. Cut the ingredients into granular dishes, which is more harmonious and beautiful.

Prepare some pickled peppers and break them in the middle. Wash the pepper seeds inside and cut them into small pieces.

Let's fry small yellow croaker and cook the oil in the pot. When the oil temperature is 50% hot, drain the small yellow croaker and put it into the pot. Slow the fire, don't push it casually, lest the fish break. When the small yellow croaker is golden, pour it out to control the oil.

4. Leave a proper amount of vegetable oil in the pot, stir-fry the pork belly and stir-fry the fat oil inside. After the pork belly changes color, add ginger and garlic and stir fry together, so that the pork belly can absorb the fragrance of ginger and garlic.

5. Then add 20g of bean paste, stir-fry the bean paste, stir-fry red oil, add pickled pepper and chopped green onion, stir-fry for a while, pour10g of cooking wine along the pot edge to remove fishy smell, and evaporate with alcohol to remove fishy smell.

6. Pour an appropriate amount of water, add 3 grams of salt, 2 grams of chicken essence, 5 grams of balsamic vinegar and 3 grams of soy sauce to adjust the background color, stir the color evenly, and then add the fried small yellow croaker. After the fire boils, turn to low heat and stew for 20 minutes.

7. Don't turn the fish in the process of stewing, just pour juice on the fish frequently, so that the taste of the soup can fully penetrate into the fish. After 20 minutes, take out the small yellow croaker, and then turn to high fire to collect the soup. When the soup is thick, pour it evenly on the small yellow croaker.

Technical points:

1. It is best for small yellow croaker to marinate blood stains with salt and cooking wine, so that it will not smell fishy.

Small yellow croaker must be fried in cold water and dry water, otherwise it is easy to leak oil. Don't flip it casually when frying, the fish is easily broken.

Keep the fire low when stewing, and often pour juice on the fish, so that the taste is more uniform.