The practice of douban fish
Ingredients: 500g crucian carp.
Seasoning: Pixian bean paste 40g, soy sauce10g, yellow wine15g, vinegar10g, sugar10g, onion, ginger and garlic 20g, pepper 5g and starch 5g.
1. Prepare the materials, clean the gills of crucian carp, gently cut four or five knives on both sides, and marinate the fish with a little pepper and yellow wine to remove the fishy smell.
2. Chop the onion, ginger and garlic into fine powder, chop the bean paste for later use. When the pot is hot, a little vegetable oil is burned to 80% until the fish is browned on both sides. You can take it out of the pot. You can't fry it for a long time, and the fish will get old.
3. Just fry it like this. Pour off the oil from the fried fish, add some new oil, which is slightly larger than the usual cooking, and stir-fry the bean paste with low heat until the oil is crisp and fragrant.
4. Stir-fry the minced onion and ginger spoons over medium heat for about ten seconds, then add soy sauce and yellow rice wine, then add hot water and white sugar to boil, then gently put the fish in the soup, simmer for five minutes, then turn over and put the fish in a plate after five minutes of cooking, hook the juice in the pot with a thin sauce, then add vinegar, and then pour it on the fish.
Bonus skill
The thick soup treasure should be added when the sauce is started to be cooked. Chop the thick soup treasure with a knife to make it fully integrated into the meat of the soup, so that the sauce can be brushed layer by layer and tasted.
knack for cooking
1, when you give the fish a flower knife, just gently cut it, don't cut it too deep, and you can't cut off the thorn, so the fish will break during the burning process;
2, onion, ginger and garlic must be more to reflect the flavor of this dish;
3。 The amount of water used for cooking fish does not need to be over the fish, and it is almost enough without fins. The final soup should not be too thick, just hook it a little, so that the juice can be hung on the fish.
4, vinegar must be put last to play the biggest effect of refreshing.