Chinese Food
Xiangsong river fish
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The grass carp used for river crossing fish belongs to freshwater fish. It has the earthy smell of freshwater fish. It is difficult to remove in general practice. So miss Jie cut her mouth on the fish and put ginger into the edge of the knife. The grass carp with the smell of earth removed. Its sweetness and tenderness are better than that of the sea fish. The double sour and hot feeling of pickled and chopped peppers is really appetizing. One side is so hot that people breathe in. At the same time, they can't help but clip another piece. After a meal, I sweat a lot. I feel a lot relaxed. The original sense of stickiness has also disappeared. No wonder people in Sichuan and Hunan Province, with hot and humid climate, love spicy food. It used to have this effect.
Cooking ingredients
Cooking Steps
Step1:1 teaspoon white granulated sugar, 3 tablespoons cooking wine, proper amount of coriander and shallot, a little chicken essence, lard, oyster sauce and sal
Step2:The grass carp scales, opens the belly and cleans the black film on the inner wall of the belly. In the position where the fish body is close to the back of the fish, gently cut every 1 cm. Do not cut the fish.
Step3:Prepare the ingredients. Cut the pickled wild pepper, millet pepper, coriander, shallot and scallion into pieces. Cut the ginger into three kinds: ginger, ginger and ginger slices. Cut the onion into two kinds: silk and end.
Step4:Put ginger in the cut of the fish. Remove the fishy smell.
Step5:Sprinkle 1 tablespoon salt. 1 tablespoon cooking wine. Gently massage with hands to make it taste good. Marinate for 30 minutes
Step6:Boil the water. Add 2 tablespoons cooking wine, ginger slices and scallion. Boil the water and put in the cured grass carp.
Step7:After cooking for 4-6 minutes, the fish has been cooked to 9 mature. Remove the fish and put it on the plate with onion shreds.
Step8:Pour in a little peanut oil in the hot pot. Add chopped pepper and pickled pepper. Stir fry until fragrant. Then pour in chopped onion. Continue to stir fry.
Step9:Then pour in the soup and boil it. Add salt, sugar, chicken essence, steamed fish and soy sauce and oyster sauce to taste.
Step10:Drench the sauce on the fish while it's hot. Heat the fish until it's cooked.
Step11:Put a piece of lard in the hot pot. Melt the lard slowly and then heat it up.
Step12:Sprinkle with chopped green onion and coriander. Pour hot oil on the fish.
Cooking tips:1. When cutting the fish body, it should be close to the back of the fish as much as possible. The finished product will not spread. It's more beautiful. 2. Don't omit the end of cilantro and onion. It will be very fragrant after being poured with hot oil. 3. Cut the onion shreds on the plate. Pour the soup on top of it to make it hot. There are skills in making delicious dishes.
