Chinese Food
Crucian carp with bean sauce
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This dish is often made in my family. It's simple, delicious, bright red and delicious. The difference is that today we use a big wild crucian carp that we fish. How delicious do you think it should be? -
Cooking ingredients
Cooking Steps
Step1:Clean up and drain the wild crucian carp. Cut the flower knife on the back of both sides to make it tasty. Because it doesn't smell fishy, just rub a little salt on the fish and marinate it for 15 minutes. Remove the seeds and dice the green and red peppers. Shred ginger. Slice garlic. Cut scallion into small pieces. Cut green scallion.
Step2:Dry the fish with a kitchen paper towel. Pat on a thin layer of dry starch. Heat the pan. Add some oil. Fry the fish in medium and small heat. Turn the pan at all times. Let the fish heat evenly. Fry the fish on one side and change sides until the golden yellow on both sides is completely filled out (the photos and pictures are accidentally deleted. Only words can be used to describe it). Stir fry the remaining oil in the pan into the ginger, garlic, scallion and white sections.
Step3:Stir fry the next spoonful of bean paste into red oil.
Step4:Stir fry the diced green and red peppers to taste spicy.
Step5:Pour in the crucian carp. Pour in the water that has flooded the fish. Bring to a boil over high heat. Sprinkle some cooking wine for one or two minutes. Add in some old smoke to mix the colors. Turn to the middle of the heat to cover and simmer. When waiting, take a small bowl, put a small spoon of starch, add a little water and mix well to form water starch for use.
Step6:Stew for about seven or eight minutes. Remove the lid. Carefully shovel the fish with the spatula to prevent sticking to the pot. At the same time, taste whether salt is added to the salt (salt is added when the fish is salted. The bean paste is salty. Generally, I don't add it). At the same time, add some raw soy sauce, vinegar and a little sugar. Use the spatula to continuously pour the soup on the fish (so that the fish doesn't need to turn over, but also can be fully cooked on both sides). The more the soup is stewed, the more viscous it is. Turn off when the majority of the bowl is left Put the fish on the plate.
Step7:Turn on the fire. Pour the water starch into the pot. Stir with the spatula in a circle until the soup thickens. Turn off the fire and sprinkle a little monosodium glutamate and mix well. Pour the soup evenly on the fish. Sprinkle with scallion.
Step8:Finished drawings.
Step9:The soup is rich, and the fish is tender, smooth and sweet.
Cooking tips:The fresh fish has high water content. The meat is loose, soft and tender. If you like the meat that is tighter and harder, you can marinate the fish for a period of time. Slow frying with a small fire can also force out water. Let the meat dry and fragrant. There are skills in making delicious dishes.
