Chinese Food
Grilled crucian with Scallion
(192369 views)
The exact name of this dish should be fried fish with Scallion . It's the original creation of a gong. But I think the characteristic of this dish is that it has a strong smell of onion and a strong smell of fireworks. The word roast can better reflect the dry flavor and toughness of fish. I'm good at making suggestions. Change the word burn to the word roast. I don't know if the true uncle agrees? I remember that year when I was admitted to university. A gong, who has been retired for a long time, happened to come to Lanzhou. Seeing my hard preparation for the exam, he promised - if I pass the exam, I will come back to my hometown in the Spring Festival. A gong will make a big carp for you. He will reward you for jumping in the dragon's gate. In those days, Lanzhou was a luxury to eat live fish. It was awesome to eat the delicious dishes that grandpa had personally chew. I got into College as I expected. Spring Festival as promised back home to see a gong. A gong keeps his promise. He returns to the Jianghu. He goes to the market and selects a big carp. He makes the fried fish with Scallion by himself. Wow. The taste of long absence. It's very kind. A gong holds his glass as an example. Smile
Cooking ingredients
Cooking Steps
Step1:One crucian carp.
Step2:Cut section of dried red pepper; slice a little of naphthalene; slice section of scallion; slice of ginger.
Step3:Fish scale. Kill to remove gills and internal organs. After cleaning, slash 2-3 times on the back.
Step4:Use the kitchen tissue to dry the water stains and mucus on the fish.
Step5:Evenly smear the whole body of the fish with salt, white pepper and cooking wine. Marinate to taste.
Step6:Heat the wok on the fire.
Step7:Pour in the oil that can completely submerge the fish and heat it to 70-80%.
Step8:Evenly wrap the marinated fish with dried meal. Deep fry until golden on both sides and drain.
Step9:Pour out the oil from the fried fish.
Step10:Leave only a small amount of base oil in the pot. Change the minimum heat to stir fry the onion, ginger, pepper, pepper and sannaphthalene until the pepper is golden.
Step11:Put the fried fish back in the pan and turn it over on both sides to bake slightly. If you want to be spicy, you can add some chili noodles according to the spicy level.
Step12:Then cook rice wine, 2 tbsp of raw soy sauce and 1 tbsp of old soy sauce, a small bowl of water and a little sugar in turn over medium and low heat. Bring to the taste and quickly collect the soup.
Cooking tips:Spicy and salty. The dried fish is tough and chewy. If you eat it cold after it is cool, it will taste better. Sannaphthalene. Scientific name is Shajiang. Also called Sannai. Shannai. If you can't find the seasoning market, go to the traditional Chinese medicine room to buy it. There must be. It is a kind of common Chinese medicine. Don't buy many at a time. 10 grams can be used for a long time. Sealed in a tea pot or small bottle. There are skills in making delicious dishes.
