Chinese Food
Crispy Fish with Scallion
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There is a classic dish in Sichuan cuisine called crispy crucian carp with scallion. Similar practices are also found in other cuisines. For example, the Crispy Fish mentioned in Mr. Tang Lushun's book is similar. This dish is made of green onion. It is delicious and suitable for drinking. It is also suitable for cold dishes at banquets.
Cooking ingredients
Cooking Steps
Step1:Clean the grass carp after slaughter. Remove two pieces of clean meat with skin. Cut the fish into 6x2 square strips. Use 2G of refined salt, 10g of cooking wine, 10g of scallion, and the taste of ginger chips.
Step2:Sliced mushrooms and asparagus for later use. Sliced chili and onion.
Step3:Fry the fish in the oil pan until golden and drain.
Step4:Leave 50g of oil in the pot. Stir fry the hot pepper, onion, mushroom and winter bamboo shoots.
Step5:Put in the fish sticks. Add in the fresh soup. Put in the refined salt, cooking wine, sugar color, vinegar, pepper and mash juice. Turn to a small fire after boiling. Turn the fish sticks upside down when the soup is only half full. Turn the small fire until the soup is dry and bright. Pour in the sesame oil and start to dish.
Step6:
Cooking tips:1. Scallion Crispy Fish strips evolved from scallion crispy crucian carp. The cooking method of fried harvest is adopted. The so-called fried harvest is to fry and harvest juice. 2. When processing ingredients, the length and thickness should be the same. Only when frying can you fry them evenly; in addition, the oil temperature should be high when frying. 3. When collecting the juice, use a small fire. The quantity and time of the soup should be well matched. If the time is too long, the fish will be easily scattered and rotten. If the time is too short, it will not taste. 4. The purpose of adding vinegar is to remove fishy smell and increase fragrance. So the quantity should be less. Put it first. After cooking, you can't eat sour taste. There are skills in making delicious dishes.
