Chinese Food
[dry fried fish with black bean sauce] the necessary dishes for mid autumn family feast
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Another Mid Autumn Festival. The most anticipated is the family reunion dinner around the table. At the family reunion table, there is no shortage of food, meat and fish. This is a dry fried fish with black bean sauce. Different from other fish, this fish is fried in high temperature. Its crispy skin is wrapped with soft and tender fish meat. Double taste. In the end, stir fry with Douchi sauce. The taste is further improved. There is a different taste experience. After the fish is fried in high temperature, even the fish bones and bones become crispy. You can eat the fish without spitting the bones. It must be an indispensable part of the family feast. -
Cooking ingredients
Cooking Steps
Step1:The carp scrapes off the scales, takes out the gills, shaves the belly to remove the internal organs, cleans, and then tears off the black film in the bell
Step2:Wash the fish. Chop off the fish head. Cut the fish body into two parts. Slice the fish bones obliquely. Chop the fish bones into small pieces. Put them into a bowl. Add wine, white pepper and ginger. Marinate for 20 minutes
Step3:Prepare a small milk pot. Pour enough oil into the pot. Heat it
Step4:When the oil is 60% hot, put in the marinated fish pieces; fry until the surface is discolored and remove
Step5:After all the frying, turn the fire. Put in the fried fish and continue to fry until the surface is dry, hard, crisp and fished out
Step6:In another pot, put a small amount of oil into the pot. When the oil is 60% hot, add the Douchi sauce, stir fry, add salt, and then pour in the fried fish pieces, stir fry until the Douchi sauce is evenly wrapped on the fish pieces, then the pot will be out. After leaving the pot, sprinkle black pepper on the surface.
Cooking tips:1. For this dish, my Douchi sauce is dry Mom's. the salt is not high, so I add a little salt. If the Douchi sauce is salty enough, it's ok if I don't add salt; 2. When I fry fish, I fry it in a small pot, such as a small milk pot, which can save a lot of oil; 3. The pickled fish has cooking wine on its surface. In order to avoid splashing oil everywhere after being put into the pot, I can use the pickled fish first Room paper towel will be the surface of the water, and then put into the oil pot; 4, fry twice. The first is to use the medium fire to fry the fish. The second is to use the fire. Repeat into the pot. The surface is fried crisp; 5, after the high temperature of the fish, even the fishbone and fishbone become crisp. You can eat the fish without spitting. There are skills in making delicious dishes.
