Method 1

Dish name: Dry roasted fish

Ingredients

One carp, Sichuan salt cooking wine, lean pork fat, minced ginger, garlic , prepare appropriate amount of soaked chili pepper, soy sauce, sugar, pepper noodles and green onion.

Production process

① Cut both sides of the carp several times, marinate with Sichuan salt and cooking wine; ② Heat the oil in the pot until it is 80% hot, and fry the fish until golden brown; ③ Leave oil in the pot, add minced pork, sugar, Sichuan salt, cooking wine, pepper noodles and fresh soup, ginger, garlic, chili, soy sauce, cook until the juice dries up, remove from the pot and serve on a plate.

3 Method 2

Materials

Main ingredients: 1 live carp (1000g).

Accessories: 250g thin noodles, 75g sweet rice wine, 50g minced chives, 15g minced fine ginger, 15g bean paste, 15g Shaoxing wine, 3g rice vinegar, 5g pickled pepper, 10 grams of soy sauce, a little refined salt, 5 grams of sugar, 2 grams of MSG, 20 grams of water starch,

300 grams of refined oil (15 grams consumed).

Method

1. Remove the scales and gills of the fish, disembowel the fish and remove the internal organs. Take out the roe and wash it together with the fish. Wipe dry the water and stuff the roe into the fish belly. The meat on the back of the fish is carved with a knife pattern.

2. Put the noodles into a pot of boiling water and cook, take them out, use cold water; cool to medium, and put them into 10 sauce dishes for later use.

3. Put the wok on medium heat, add 150 grams of oil to heat, put the noodles in the dish into the hot oil and fry the brown side. Remove the dish, turn the noodles over and fry the other side. Take it out, drain the oil and set aside.

4. Heat the wok over high heat, lubricate the wall of the pot with oil, then add refined oil to heat, spread the soy sauce evenly on the fish body

Wait for a while, then add the hot oil Fry both sides until slightly brown. Pour out and drain off the oil. Add 100 grams of oil to the pot. Add in the minced chili pepper and bean paste and stir-fry until the red oil comes out. Add the sweet fermented glutinous rice and minced onion and ginger and stir-fry until loose. Dish out three-quarters of it and set aside. Return the fish to the pot and add about 500 grams of Shaoxing wine, soy sauce, salt, white sugar, and clear water. Bring to a boil, cover the pot, and cook over medium-low heat for 6-8 minutes until cooked. Then return the reserved seasonings to the pot, add MSG, use high heat to reduce the juice, and pour in the water starch. Adjust the marinade, turn the fish over in the pot, spoon the sauce onto the fish body, drop in the rice vinegar and put it into the large fish plate, and place 10 pieces of fried noodles on both sides of the fish body.