Flaming crucian carp
Ingredients: 2 crucian carps (about 400 grams), 10 grams of ginger slices, 20 grams of green onion stalks, 15 grams of ginger rice, garlic rice, chopped green onion, refined salt, cooking wine, Appropriate amount of pepper powder, chicken powder, MSG, white sugar, chili powder, Sichuan peppercorn powder, cumin powder, fresh soup, red oil, salad oil, 1 sheet of aluminum foil, appropriate amount of solid alcohol.
Preparation method:
p>1. Slaughter and clean the crucian carp, cut several knives on both sides of the fish body, put it in a basin, add ginger slices, green onion segments, coriander stalks, refined salt, cooking wine, and pepper, mix well, and marinate for 30 minutes. Pick out the crucian carp and pat dry.
2. Heat the pot, add salad oil and heat until 70% hot, add the crucian carp and fry until the outside is crispy and hard, remove and drain.
3. Leave some oil in the pot, add ginger and garlic and sauté until fragrant, add a little fresh soup, add refined salt, chicken powder, monosodium glutamate, and white sugar, then add the crucian carp and cook until the juice is almost dry, sprinkle with chili powder, Add peppercorns and cumin powder, pour in red oil, stir evenly, pick up the crucian carp and place it on the aluminum foil. Finally, pour the seasoning into the pot, sprinkle with chopped green onion, fold the aluminum foil into a bag, and put it into a strip pan. , put an appropriate amount of solid alcohol on it and light it. When the fire goes out, you can open the aluminum foil and taste the crucian carp.
Features: The crucian carp is spicy and delicious, with a strong cumin flavor. It is heated with solid alcohol after serving, which is quite lively. The smell of barbecue.
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