There are a lot of dishes, hours love to eat, grow up may not feel good, but, scallions and carp, has always made me feel is very good flavor, which is my family now often love to do a traditional home cooking Sichuan dishes.
Raw materials:
Carp, small scallions, pickled cabbage, pickled chili peppers, pickled ginger, ginger, garlic, canola oil, cooking wine and so on.
Practice:
1, crucian carp belly wash, and small onions, ginger, wine, a minimum of half an hour or so, this process is mainly deodorization.
2, small onions, pickled cabbage, pickled chili peppers, pickled ginger, ginger, garlic, respectively, chopped.
3, canola oil in the pot, put the carp into the oil to fry, over an oil. Then fish up.
4, canola oil in the pot, after the oil rolled, the pickled cabbage, pickled chili, pickled ginger under the oil to fry (you can also use the oil left over from frying fish, depending on personal habits, if you feel bad about eating it, throw away the oil of the fried fish, with fresh oil), has been fried until after these ingredients dehydration, plus ginger, garlic, pepper grains together, fried, fried after the aroma, add water, and then a little wine, and a little bit of bean curd! The bean curd should be very little, otherwise it will be very salty and will steal the flavor. After the soup opened, cook for 5 minutes.
5, put the fried fish into the soup, estimated that the fish into the flavor, the fish first fish into the plate. The pot of soup thickening, and then add chopped scallions, shoveling two immediately from the pot, dripping to the fish, and then sprinkle a little chopped scallions on the surface, the dish into. Finally, you can also add some monosodium glutamate, depending on personal habits.
Tips:
1, if the fish is relatively small, less meat, you can fry the fish a little older, the thorns of the fried crispy, so that it is not easy to get stuck in the throat. The carp I ate when I was a child were naturally grown, much smaller than today's, and when my mom made them, they were fried crispy. If the fish is bigger, then it needs to be tender, to bring out the freshness of the fish, and that way it's ready for the oil.
2, pickled cabbage, pickled chili if they do not have their own home, you can buy a certain treasure, if it is too late to buy a certain treasure, the market or the supermarket can also be on. You can not put so much pickled cabbage, our family is to love to eat to put more.
3, you can not use oil, with "fresh ferry". All the procedures are the same, but the fish does not need to be fried in oil.