Lanzhou fried pot fish is a Lanzhou flavor dish. Fried pot fish with fresh grass carp as the main ingredient, cut the fish into pieces and wrap it with flour, fry it into golden yellow with hot oil and put it at the bottom of the pot; heat the special oil, put all kinds of accessories into the pan, and then pour it on the fish fillet, so that a pot of fragrant fried pot fish is ready. The fried pot fish tastes crispy outside and tender inside, and the meat quality of the fish is very fresh and fragrant.
This fried fish changed the method of frying. After steaming, the special oil was heated, put in various accessories, and then poured on the fish fillet. This way, it tasted less greasy and healthier.
Kandel steamed fish
Recipe Recommendations
- grass carp 700 grams
- long eggplant 100 grams
- shredded pork 50 grams
- mustard 30 grams
- garlic appropriate amount
- red pepper appropriate amount
- salt appropriate amount
- MSG appropriate amount
- white sugar appropriate amount
- soy sauce appropriate amount
- oyster sauce appropriate amount
- cooking wine appropriate amount
- sesame oil appropriate amount
- salty and fresh
- steamed
- three-quarters of an hour
- ordinary
Steps for Kandel steamed fish
1
Wash the grass carp and cut it into thick slices, add salt, cooking wine, and ginger slices to marinate slightly.
2
After shredded eggplant, put it into a plate together with shredded mustard and shredded pork, add cooking wine, monosodium glutamate, salt, sugar, oyster sauce, soy sauce, and sesame oil, mix well and marinate for 5 minutes.
3
Place the fish slices into the bottom of the plate and spread with the marinated shredded eggplant pork.
4
Steam over high heat for 10 minutes.
5
Remove and sprinkle with minced garlic and shredded red pepper.
6
Add sesame oil and salad oil to the pan, heat it, and pour it on the vegetables.