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Thirteen spices are common seasonings in Sichuan cuisine. Sichuan cuisine is known as' one dish is blindly tasted, and all kinds of sauces are delicious', which is precisely due to the superb movement of various sauces in Sichuan cuisine. This thirteen-fragrant golden pomfret is not as elegant as steamed golden pomfret, and it is as straightforward and crisp as Sichuan sister! Give your taste buds a dry and fragrant feeling.

Qianzhouyu

Difficulty: Side dishes (intermediate)? Time: 15 minutes

-Prepare the ingredients-

Qian Zhou Yu bing xian golden pomfret 500g

A little fragrant leaves

Bajiaodian

A little pepper

Thirteen incense sticks a little.

A little cooking wine

-Steps-

1. Wash all the raw materials, and soak the spices in water first.

2. Remove the belly and gills of the golden pomfret and cut it into the shape in the picture.

3. Put the cut golden pomfret into cooking wine, salt and spices for pickling. The curing time is about 15 minutes.

4. Finally, when preparing for the pot, evenly wrap the golden pomfret with flour.

5. Fry the pickled golden pomfret.

6. A dried thirteen-fragrant golden pomfret is ready.

-Tips-

Wrap flour as evenly as possible, so that the fried golden pomfret will have a very dry crispy rice crust on its surface.

-Published on 2016-01-25-