Crucian carp in bean paste
By TrentonMraz
The crucian carp in water-bean is red and bright in color, tender in meat, fresh and strong in taste, and slightly sweet and sour. It is one of the famous Sichuan cuisine and is made from Pi County watercress. Sichuan Pi County bean paste is a famous local specialty in the country. It is spicy, crispy, mellow, oily, bright red, etc., and is a good seasoning for Sichuan cuisine.
Recipe Recommendations
- crucian carp 400 grams
- green onions 50 grams
- garlic 20 grams
- Jiang 10 grams
- Pi County bean paste 20 grams
- soy sauce 5 grams
- yellow wine 10 grams
- vinegar 8 grams
- white sugar 10 grams
- water starch 10 grams
- pepper 5 grams
- chicken essence 2 grams
- coriander a little
- oil 30 grams
Steps for Crucian carp in bean paste
1
Remove the scales and gills of the crucian carp, cut the belly and remove the internal organs and wash them. Cut the green onions into sections, and slice the ginger and garlic.
2
Heat the pan and put in the oil, and fry the crucian carp until golden on both sides.
3
Add pepper, ginger slices, garlic slices and green onions, and stir-fry the bean paste until fragrant.
4
Add pepper, ginger slices, garlic slices and green onions, and stir-fry the bean paste until fragrant.
5
Cook in rice wine to remove the fishy smell.
6
Add water and bring to a boil, add soy sauce and sugar, and cook for ten minutes.
7
Drizzle with vinegar, add water starch, add a little chicken essence, and sprinkle with coriander.Crucian carp in bean paste Make Tips
1. Fish must be fresh to make vegetables fresh and tender. 2. Put the vinegar at the end to avoid premature evaporation.