Posting crucian carp, the representative of spicy crucian carp in Sichuan cuisine, is very popular with diners because of its tender meat, spicy and delicious, spicy but not dry. Recently, a delicious food named Kaixin crucian carp has sprung up in the northeast of Sichuan, and its taste is small and spicy at home. The crucian carp of about 150g to 200g is selected, and the aged sour radish and konjac in Sichuan pickle jar are used as auxiliary materials, and the cooked dish is spicy and delicious, and the meat is delicious. It is a famous dish in Sichuan and Chongqing, which belongs to Sichuan cuisine or Chongqing cuisine.

This dish is tender, spicy and not dry, fresh and mellow, with endless aftertaste. Crucian carp is a kind of fish with high protein, low fat and high nutritional value, and it is a high-quality, cheap and sufficient source of protein in the national diet. Carassius auratus meat is tender and delicious, and it is one of the important edible fish in China, with the fattest meat in February-April and August-kloc-0/February.

The dietotherapy effect of crucian carp has been summarized since ancient times, which has the effects of invigorating qi and strengthening spleen, diuresis and detumescence, dredging collaterals and promoting lactation, etc. In particular, the live crucian carp soup has an incomparable effect in promoting lactation, and it is good for health for people with weak constitution to eat it often.

Let's share the practice below.

Raw materials: 2000g crucian carp, 500g sour radish, 500g konjac and 200g parsley.

Seasoning: 500 grams of old oil, 25 grams of garlic, 25 grams of soaked ginger, 25 grams of shallots, bean paste, chafing dish, salt, monosodium glutamate, soy sauce, cooking wine, sugar, dried green pepper, millet pepper and white sesame seeds.

Production method:

1: Scales and viscera of crucian carp are cleaned, and a little salt is added, cooking wine is reserved, sour radish is sliced, konjac is sliced, garlic is smashed, sliced with ginger, celery and chives are cut into sections.

2: Put 200g salad oil and 250g old oil in the pot, heat to 50%, stir-fry bean paste, chafing dish, dried pepper, garlic, pickled ginger, millet spicy and sour radish, add 2,000g water to boil, add crucian carp to taste, and then reduce the heat to 5 minutes. Heat 200g of oil in a pot, add another 250g of old oil, and sprinkle dried pepper, onion and celery with hot oil.