Do you know how to make the famous dish of dried fish passed down from the master’s family?

Now let’s cook this dish. The master chef reveals the authentic method of Daqian dried fish. It is a special delicacy passed down by masters and can be made at home. It will create more topics for discussion at the banquet. Production process of Daqian dried roasted fish

1. Material selection: Use 1 natural male crucian carp with golden scales and red tail, about 1kg. Scrape off the fish scales, remove the viscera, internal organs, fishy lines, and rinse thoroughly.

2. Cut the thick fleshy area on the back of the prepared crucian carp straight into the fish bones, keeping the position of the fish belly precise. Add 15 grams of donut, 10 grams of ginger slices, a small amount of white pepper, 1 gram of salt, and 15 grams of rice wine, rub evenly and marinate for 30 minutes.

3. Cut the pork belly into powder, finely dice the ginger and garlic, cut the shallots into sections or mince the green onions, chop the bean paste, wild sansho pepper, and chili pepper finely and set aside.

4. Use kitchen paper to absorb the water on the surface of the crucian carp. Pour about 50 grams of cooking oil into the pot. Use the method of half-frying and half-frying. Heat the oil in the pan and add the prepared crucian carp. The fried surface turns golden and comes out to control oil and replenish moisture.

5. Leave 30 grams of oil in the pot, add 50 grams of minced pork belly, stir-fry until fragrant; add diced garlic, ginger, and peppercorns and stir-fry until fragrant; add bean paste 15 grams, 10 grams of wild mountain pepper, 10 grams of chili pepper, stir-fry over low heat into chili oil, add 10 grams of light soy sauce and stir-fry until fragrant. Add white soup (water) that is about enough to cover the crucian carp, add 20 grams of rice wine or glutinous rice wine, 20 grams of white vinegar, 5 grams of white sugar, 1 gram of chicken essence or chicken powder (optional), 0.5 grams of white pepper, seasoning, and add Add the crucian carp, remove and braise for 10 minutes, then cover.

6. You can filter out the residue below before closing it. If you don’t care, you don’t need to pick it up. After the shredded chicken is fried, the dish will be thicker and have a unique flavor.

7. Cover, lower the heat and cook again. The sauce will gradually dry up, and serve the cooked crucian carp on a plate.

8. Use the remaining juice in the pot, sprinkle with sliced ??shallots or chopped green onions, add 10 grams of spicy oil, and pour 3 grams of vinegar along the edge of the pot until fragrant. This large Qiangan roasted fish is now ready. Made it happen.

9. Pour the sauce on the surface of the fish, serve and enjoy while it is hot.

10. Dishes characteristics: white in color, spicy in taste, salty and delicious, delicious and long in aftertaste.