Chinese Food
Stewed fish with spicy sauce in Jiangxi Province
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Gan cuisine has a long history. It is a local cuisine with strong local flavor, which was developed on the basis of the successive literati dishes. Today's Gan cuisine is mainly composed of Yuzhang cuisine, Xunyang cuisine, Gannan cuisine, raopang cuisine and Pingxiang cuisine. It skilfully avoids the spicy Sichuan cuisine, the sweet Jiangsu cuisine, the solid Shandong cuisine, and takes into account the southeast, northwest and self-made. It is well-known at home and abroad. This dish eats Jiangxi dried bamboo shoots, chili peppers and Douchi. The finished product has strong Jiangxi flavor.
Cooking ingredients
Cooking Steps
Step1:Kill carp to get rid of scales and internal organs. Be careful not to break the gall bladder. Wash away the black membrane inside the abdome
Step2:Dice celery and garlic. Soak the dried bamboo shoots in warm water. When they are softened, dice them together. Dip the peppers in water and chop them together with Douchi
Step3:Pour oil into the pot, put in the processed seasoning (except garlic and parsley), main ingredients and water, cover the pot, start the function of [dry fish] or [braised fish]
Step4:At the end of cooking, use a fish spatula to remove the fish. Stir the parsley, chopped green garlic and the soup in the pot and sprinkle them on the fish.
Cooking tips:1. When cooking, spread the seasoning on the bottom of the pot, so as to maintain the integrity of the fish; 2. In order to ensure the fresh and tender taste of the fish, there is no need to marinate it in advance; 3. The amount of the seasoning must not be less, otherwise the taste is not authentic. There are skills in making delicious dishes.
