Its unique flavor some people may not like, but if you can still tolerate, I suggest that you can try to do a patchouli carp, maybe from now on will like it. My boy is so, when I used to make pickled fish, although I also eat, but it is always a little short of meaning, since the addition of a little patchouli into it, the appetite immediately opened up.
Of course, this dish is not without another treasure in Sichuan cuisine: pickled peppers.
Pickled ginger 3 to 4 pieces, pickled pepper 8 to 10, garlic 2 to 3, chopped and spare.
Patchouli can be shredded if you have more. I prefer to cut into the size of scallions, easier to taste.
Two spoons of sweet potato flour with the right amount of water to mix the gravy to be used.
Three slightly larger crucian carp. If you ask the master to kill well, be sure to buy it back and do it at the same time, do not put it into the next meal, then the fish will not be fresh.
Fish stalls usually do not clean the fish too well. After you get home, you have to clean it again, especially the black film in the belly of the fish, the taste is poor, fishy flavor, must be Sin, fins cut or not cut.
Wash the fish drained, with kitchen paper to the fish body inside and outside the water are absorbed. Then in both sides were cut two or three cuts, in order to taste. It is also easier to eat.
Heat the oil in a hot pan to 5 to 6 degrees Celsius, then reduce the heat. Hold the head of the fish and slowly put the fish into the oil, low heat frying a little shape, so that when cooking the fish meat is not easy to rot.
Drain the fish gently with a spatula and place on a plate. Leave about two tablespoons of oil in the pan. If you have lard, add a small piece of it to enhance the flavor. If you don't have it, don't add it.
When the temperature of the dish returns to 5-6 layers of heat, turn off the heat, put the prepared ginger, pickled peppers and minced garlic into the pan in several batches, and gently stir-fry until red. After the aroma, pour Add a small handful of peppercorns , and continue to stir-fry.
Soon, the salty and sour flavor of pickled peppers, pepper's numbness, pickled ginger, pickled peppers unique fish flavor becomes strong, add a small amount of water, it is estimated that you can cover a large portion of the fish can be. 2 tablespoons of soy sauce, 1 tablespoon of soy sauce, 2 tablespoons of sugar, and then add a portion of chopped patchouli, gently push the spatula to mix, covered the pot with a lid with a medium-low heat and slowly simmering.
After the soup is flavored, put the fried fish into the soup, use a spatula to scoop some of the seasoning to pour over the fish, cover the pot with a lid, turn the heat to medium, and simmer.
In the meantime, pay attention to the fire, the fire can not be too big, the fish will be boiled down.
Grab the handle and shake the wok to avoid fish sticking to the wok.
So simmer for about 20 minutes, you can start the pot (if you have time, you can also simmer on low heat for a longer time, it will be more flavorful).
Gently scoop up the fish and place on a plate. If the plan is to have one per person, you can divide it into different plates for easy pouring of the sauce and easier and more hygienic eating.
Cooked fish up, turn the heat down, must be small oh.
If the stove fire off not small, this step can be operated off the fire.
Stir the thickened sauce with chopsticks a few times, so that the starch that sinks to the bottom of the bowl dissolves evenly in the sauce.
Pour a little by little into the pan, stirring with a spatula to mix as you go.
If the temperature goes down, put it back on the stove. Whether you take it off the heat or put it on the stove, the goal is to get the pan slightly hot so that the gravy is evenly incorporated into the soup.
Keep stirring clockwise with a spatula as you pour. Until the soup is red and thick. Then pour the rest of the patchouli into the soup and mix well.
While it is still hot, pour a spoonful onto the fish on the plate ...... la la la la la la ...... on the table!
This patchouli crucian carp fish meat tender, sweet taste, nutritional value is also high, summer to eat and summer dampness effect, is very appetizing to the next meal, ......
Do not like patchouli flavor friends, the above steps in the patchouli removed on the good.
This is a great way to get another great Sichuan dish, "Carp with Pickled Peppers" (???). What would you host?) .