Chinese Food
Huoxiang crucian carp - this is how to burn crucian carp. It's heat clearing, heat relieving and appetizing.
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Huoxiang is usually used as medicine to cool the heat. But you may not know that it has a magical effect - appetizer. It can not only remove fishy smell, but also add unique fragrance. For example, this classic Sichuan dish, Huoxiang crucian carp, fry the crucian carp to golden yellow. Cook it together with the soup made of Huoxiang, Zanthoxylum and Douban sauce. Sprinkle the shredded Huoxiang leaves on the pot. It tastes tender, fresh and spicy.
Cooking ingredients
Cooking Steps
Step1:Wash and salt the body of the crucian carp. Put the onion and ginger into the belly of the fish. Marinate with cooking wine for about 10 minutes. Remove the ginger and onion and dry the
Step2:Cut and match accessories during curing. Take only the top of the agastache leaves. Cut them into pieces. Dice them with pickled ginger. Slice them with pickled chili. Chop them into small pieces with Pixian bean past
Step3:Heat the canola oil in the pan to 70%. Add the crucian carp. Fry until the skin is golden yellow. Turn over and fry until golden yellow. Clip it out for use
Step4:Heat the bottom oil in the pot. Stir in the medium heat. Stir in the pickled peppers, pickled ginger, scallion and garlic. Stir in the bean paste and stir in the red oil. Then add the prickly ash and patchouli. Pour in the hot water and boil until the soup boils. Put in the fried crucian carp. Add a little soy sauce to taste. Boil for about 5 minutes and turn over the noodles. Stir in the small heat and cook for about 5 minutes. Then the crucian carp can be separately filled and put on the plate
Step5:Boil the soup over high heat. Add white pepper and sugar to make it fresh. Pour in the lake powder and thicken it. Finally, pour the soup on the fish. Sprinkle with agastache leaves. The meat is tender and spicy.
Cooking tips:There are skills in making delicious dishes.
