dry-roasted fish
By VicentaLakin
Recipe Recommendations
- Qingbo fish 850g
- pork 50g
- red pepper appropriate amount
- laojiang appropriate amount
- garlic appropriate amount
- pepper appropriate amount
- cooking wine appropriate amount
- Pi County bean paste appropriate amount
- soy sauce appropriate amount
- vinegar appropriate amount
- white sugar appropriate amount
- chicken essence appropriate amount
- green onions appropriate amount
- shallots appropriate amount
- starch appropriate amount
- vegetable oil appropriate amount
- small ground sesame oil appropriate amount
- salt appropriate amount
- hot and sour
- burn
- half an hour
- simple
Steps for dry-roasted fish
1
Slaughter the Qingbo fish, remove the scales, gills, and viscera, and wash it. Use ginger, salt, and cooking wine to taste.
2
Wash the pork and dice it.
3
Wash the excipients, cut them, and set aside.
4
Heat the pan, add vegetable oil and cook until 70% hot, and fry the fish.
5
Fry until golden brown on both sides, strain and remove.
6
Put a small amount of oil in a frying pan, add diced pork and stir-fry it to 8 done.
7
Add pepper, ginger, and garlic to fry. Add chopped Pi County watercress and stir-fry it to create a fragrance.
8
Add cooking wine, vinegar, white sugar, and soy sauce, stir fry, add water to boil, add green onions and red peppers, and then add the fish and cook for 2 minutes. After the fish absorbs the soup, add starch and chicken essence to soften the soup.
9
Pour on ground sesame oil, remove from the pan and plate, sprinkle with shallot, and finish.dry-roasted fish Make Tips
1. Don't turn the fish easily when frying, so as not to turn the fish down and affect the appearance.
2. Don't fry the fish for too long, just golden on both sides, so that the fish can be crispy on the outside and tender on the inside.
2. Don't fry the fish for too long, just golden on both sides, so that the fish can be crispy on the outside and tender on the inside.