Salt appropriate amount Pepper appropriate amount
Wine appropriate amount Sugar appropriate amount
Pixi County Bean Sauce appropriate amount
Practice:
1. Carp after the initial processing washed, in the back of the neck of the fish and the tail each cut a knife, a slight pat from the neck to remove the fishy line of carp.
2. Carp on both sides of a few cuts, salt, pepper, cooking wine marinade to taste.
3. Red pepper diced, diced pork, diced mushrooms, asparagus diced, chopped scallions, minced garlic, sliced ginger, Pixian soybean paste minced.
4. pan hot into the oil, until the oil temperature 5 into the heat will be drained carp water into the do not rush to turn over, until fried to both sides of the golden brown, fish out of the oil.
5. Do another pot of hot pan with a little oil to sauté onion, ginger, garlic.
6. Add peppercorns, dashi, and diced meat and stir-fry.
7. Pour in the Pixian chili sauce and stir fry the red oil and flavor.
8. Pour in the asparagus diced slightly stir fry, put the fried carp.
9. Cook cooking wine, vinegar, soy sauce a little, pour boiling water stew.
10. When the pot boils, turn down the heat and add sugar, salt to taste and keep drizzling the juice on the fish with a spoon.
11. Reduce the heat and simmer for 10 minutes, turn over and cook for 10 minutes.
12. Sprinkle in the vegetables and turn up the heat to reduce the juice.
13. In order to keep the fish body intact and tender, you can first fish into the plate.
14. The juice in the pot can be dried up over high heat, or thickened with water starch to thicken the sauce and pour hot oil on the stewed fish.
Tips
Fresh fish after deep-frying, another choked pot with seasoning accessories to add soup to burn. The key to the dry burning of the main ingredients by small fire so that the soup soaked into the main ingredients into the flavor of the last big fire juice or thickening sauce cooking methods are generally added to the spicy sauce diced meat, dry burning can be done in a variety of dishes, the taste is excellent.