a method of qiangguo fish
qiangguo fish made of crucian carp
Ingredients:
4 crucian carp (any fish can be used) of about p>2
Seasoning:
1g of onion, 1g of ginger slices, 5-6 dried red peppers, 15 pieces of pepper and soy sauce. Spread a thin layer of dry starch (which can prevent the fish from sticking to the pan)
2. Heat the pan with oil, so as to prevent the fish from frying in the middle of the fire until both sides are brown
3. Stir-fry Zanthoxylum bungeanum and chili pepper in the pan with low oil
4. Add onion and ginger, and stir-fry to taste
5. Cook soy sauce and vinegar, and add fried fish at the same time. When frying fish, be sure to cool the oil in a hot pan, control the water and apply dry starch to the fish, so that the skin of the fried fish will not be broken at all? .
qiangguo fish method 2
qiangguo fish made of carp
main ingredient: a live carp
auxiliary materials: appropriate amounts of mushrooms, pickled mustard tuber, minced meat, Guizhou line pepper and small pepper
seasoning: 2 grams of ginger slices and garlic slices, soy sauce, salt, monosodium glutamate and pepper. Then draw a few cross-shaped knife flowers on the fish with a knife; Cut the small pepper and Guizhou line pepper into small pieces about 1 cm and put them in a bowl for later use.
2. pour peanut oil into the wok, heat the oil to 6%, put the fish in the oil pan, fry for about 2-3 minutes, and then take out the oil control.
3. Pour the oil into the pan again, put the chopped Guizhou line pepper and small pepper into the oil pan and fry for about 2 minutes on low heat, then add the ginger and garlic and fry together. Then put the mushrooms, mustard tuber and minced meat into the pot and fry for one minute.
4. Put the blended soy sauce, monosodium glutamate, salt, pepper and white sugar into the oil pan, stir-fry with pepper for a while, and then add appropriate amount of boiling water (just without pepper).
5. Put the fried carp into the pot and simmer for 15 minutes. After the juice in the pot is collected by the fish, it can be taken out of the pot and put on the plate.
dish features: tender meat, spicy and delicious.