use lard. Dry-roasted fish, everyone should only know that dry-roasted fish is a famous Sichuan dish. In fact, there is also a dry-roasted fish in Shandong cuisine called Dry-roasted Pomfret, which is also a classic dish in Shandong cuisine. It can become a famous dish in two major cuisines, and the charm of dry-roasted fish can also be seen. The taste of dry-cooked fish is sweet and sour, slightly spicy, the color is ruddy and shiny, and the soup is thick and wrapped around the fish. At that time, our hotel could sell hundreds of plates of dried fish a day, and I was responsible for oiling the dried fish every day. Therefore, I know the production process of dried fish like the back of my hand.

turn to low heat and simmer slowly. When the soup is almost dry, shake the pot more to avoid the fish skin sticking to the pot. When the soup is thick, the fish will be taken out of the pot and put on the plate. Dry-cooked fish is one of the classics of Sichuan-style fish. We call it dry-cooked fish, but we don't take the fish to the fire to burn it, but because the soup of dry-cooked fish naturally dries up, so we call it dry-cooked fish. The cooking process of dry-cooked fish does not add starch thickening, which is also a sign operation different from braised fish and bean curd fish.

No matter whether it is a table or a banquet, fish is indispensable. There are many ways to make fish. However, one ingredient is indispensable for cooking dry-cooked fish, and that is pork belly. The oil fried with it can make the fish taste more delicious. Today, I will share with you the practice of dry-cooking fish. Dry-cooked fish is a common way of cooking fish in Sichuan. The basic method is similar to that of braised fish, but the difference is that braised fish pays attention to fresh fragrance, while dry-cooked fish pays attention to dry fragrance. Add tomato sauce, add white sugar and a little salt, cook for a while, add fish, stew for a few minutes on low fire, collect juice on high fire, leave a little, put it on a plate, and pour the remaining juice on the fish.

when the soup becomes thick, fish out and put it on a plate, then add a few drops of vinegar to the gravy left in the pot, boil it, pour the gravy on the fish and sprinkle the remaining chopped green onion. Use Donggu soy sauce, vinegar and cooking wine. Pour it into the spoon and spray the pot. (This step is more important, mainly to remove the fishy smell of the fish. And the smell of raw materials will not be after cooking fish).