Day for you to share a famous Sichuan dish "dry roasted fish" home practices, dry roasted fish is yellowtail or crucian carp as raw materials, other types of fish can also be, but the head is a little bit big, the cooking process is easy to rot affecting the appearance of the dish, and then add to add a variety of seasonings and burned from the red color, taste fresh and salty with spicy back to the sweet, is the fish! The best of fish dishes.

In the production of dry-roasted fish, and braised fish, bean fish is different, the pot of fish juice does not use water starch thickening, but the juice continues to simmer, to be dry, the remaining oil spit out when the fire, the juice poured on the fish, so that the taste of the fish is more intense, which is the difference between dry-roasted fish and other fish dishes when cooking. The following is a detailed sharing of the practice, like friends come to learn it.

Dry roasted fish

1. First we prepare two small yellowtail, cut off the fins and scrape off the fish scales, use scissors to cut open the belly of the fish, remove the viscera gills and teeth. Rinse the blood on the fish into the basin, add two spoons of salt, 10 grams of cooking wine, the sauce evenly spread on the fish marinated for 10 minutes to remove the blood stains on the top so as not to have a fishy taste when eating.

2. After 10 minutes, rinse the fish again to remove excess salt, and make a knife cut on both sides of the fish to make it easier to cook.

Prepare a piece of pork first cut into thick slices, and then cut into small pieces of meat about one centimeter, ginger cut into small pieces, garlic is also cut into small pieces, green onions cut into rings, ingredients are cut into granular dishes more coordinated and beautiful.

And then prepare a few pickled peppers from the center of the broken, the inside of the pepper seeds cleaned after cutting into small sections.

3. The following we will fry the small yellowtail, the pot of boiling oil, oil temperature of five into the hot small yellowtail drained into the pot, keep a small fire slowly fried do not casually push in order to avoid the fish body broken, small yellowtail stereotypes were golden brown when poured out of the oil control.

4. pot to leave a moderate amount of vegetable oil, put the pork stir fry a little bit, fried inside the fat oil, pork stir fry after the color, into the ginger and garlic grains together stir fry, so that the meat to absorb the ginger and garlic flavor.

5. Then add 20 grams of soybean paste, soybean paste stir fry, stir fry red oil, put the pickled peppers and green onion grains continue to stir fry for a few moments, along the edge of the pan dripping into the 10 grams of cooking wine fishy use of alcohol evaporation to remove fishy taste.

6. and then pour the appropriate amount of water, add salt 3 grams, 2 grams of chicken essence, 5 grams of balsamic vinegar, 3 grams of soy sauce to adjust the color, the color stirred evenly, and then into the fried small yellowtail, after the fire boiled to a small fire simmer for 20 minutes.

7. Do not turn the fish during the stewing period, often pouring juice to the fish can be, so that the flavor of the soup fully penetrate into the fish inside. 20 minutes later Sheng out of the small yellowtail, and then turn on the heat to collect the soup, the soup into a thick soup pot, evenly poured in the body of the small yellowtail delicious that is complete.

Technical points:

1. small yellowtail is best to use salt and cooking wine to pickle out the blood stains, so that eating is not fishy.

2. small yellowtail must be cool water dry moisture before frying, otherwise easy to splash oil, do not just turn over when frying, the fish is easy to break.

3. During the stewing period to keep the fire small, often pour juice to the fish, so that the flavor is more uniform.