Chinese Food
Crucian carp with bean sauce
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Compared with steaming, the taste of watercress is naturally rich. At the same time, it's hard to hide the freshness of the fish. On the basis of traditional seasoning, guests add pickled ginger and pickled cowpea to make the whole dish more sour and layered. After eating the fish, the remaining soup is used for bibimbap or noodles. It's also delicious.
Cooking ingredients
Cooking Steps
Step1:First of all, the ginger will be cut into small pieces for standby.
Step2:Heat up the oil in a hot pot. When the oil is 80% hot, fry the crucian carp until both sides are golden, and then fish out. It's not easy to scatter the fish.
Step3:In another pot, heat the oil in turn and stir fry the bean paste, pickled ginger, chopped garlic, chopped ginger and pickled cowpea. Pour in the chicken soup, add a small spoon of sugar, and bring to a boil.
Step4:Put in the fried crucian carp and simmer for about 2 minutes. Start the pot.
Step5:Finally, make a sauce with the remaining soup in the pot. First pour in water starch and mix well. Then add white pepper and vinegar. Sprinkle onion. Drench the soup evenly on the crucian carp. The sour, spicy and salty crucian carp with bean sauce will do well.
Cooking tips:1. When frying crucian carp for the first time, the oil temperature must be high. Otherwise, the skin will fall off easily. 2. Pickled ginger and pickled cowpea can be selected according to their own taste. After adding, the whole dish has a more prominent sour taste and more layers. 3. In addition to crucian carp, it can also be cooked with grass carp. When you do it at home, you can make the fish into tiles first. It's convenient to eat and easy to taste. There are skills in making delicious dishes.
