Lanzhou qiangguo fish is a dish with Lanzhou flavor. Fish in a wok is mainly made of fresh grass carp. The fish is sliced, coated with flour, fried in hot oil and placed at the bottom of the pot. Heat the specially-made oil, put it into a wok with various auxiliary materials, and then pour it on the fish fillets, so that a pot of fragrant wok fish is ready. Qiangguo fish tastes crisp outside and tender inside, and the meat quality of the fish is very fresh and fragrant. The most special thing is that after eating fish, add fresh soup to the pot and you can eat hot pot. Put mutton, vegetables and other hot-boiled vegetables in the bottom of the pot with delicious fish, and it will taste different.

Chongqing qiangguo fish method:

Sichuan cooking method "Qiang" refers to frying juice with pepper and sea pepper, but it is different from "stir-frying" in Cantonese cuisine-the finished product is still oily.

main ingredients: perch (or grass carp), vermicelli, carved wine, pepper, pepper, coriander, celery, etc.

Practice:

1. Wash the fresh fish, remove the internal organs, slice the fish, remove the bones, and separate the head and tail, bones and meat for later use. Dishes are served with sour salad and vermicelli.

2. Cook fish heads and fish tails (that is, after boiling water, add salt, pepper and carved flowers to cook them together). Put it on the fans.

3. Marinate the fish fillets with salt, pepper, monosodium glutamate and soybean powder for 3-5 minutes, cook them in boiling water until they are 7% mature, and serve on a plate.

4. Stir-fry coriander, celery and minced meat with a small amount of oil, stir-fry pepper and pour it on the fish one after another.

key point: what is medium rare fish fillet? Just when you see the fish fillets turn white and slightly curly, you should pick them up immediately, and then add two hot oils to stir fry, and the fish is just cooked.