Crucian carp with rice sauce and bean paste
By MaxDurgan
Ingredients: glutinous rice,soy sauce,crucian carp,ginger slices,white sugar,cooking wine,sesame oil,vinegar,onion,soy sauce,dried chili,Pi County bean paste
Recipe Recommendations
- crucian carp appropriate amount
- dried chili appropriate amount
- vinegar appropriate amount
- Pi County bean paste appropriate amount
- glutinous rice appropriate amount
- cooking wine appropriate amount
- ginger slices appropriate amount
- onion appropriate amount
- white sugar appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- sesame oil appropriate amount
Steps for Crucian carp with rice sauce and bean paste
1
Ingredients: Crucian seasoning: appropriate amount of glutinous rice, sesame oil, soy sauce, soy sauce, white sugar, spring onion, ginger slices, cooking wine, Pi County bean paste, vinegar, and dried pepper
2
Clean the fish, open the head down and tap it to remove the fishing line.
3
Put the crucian carp into a container and marinate for a while with salt, cooking wine, glutinous rice, ginger slices, and spring onions.
4
Put the oil in the pan on heat, add the fish and fry until golden brown, remove and control the oil.
5
Take a small bowl, add 3 tablespoons of soy sauce, 2 tablespoons of soy sauce, 1 tablespoons of white sugar, 4 tablespoons of vinegar, and 1 tablespoon of sesame oil to make a sauce.
6
Put the pan on fire, add green onions and ginger up and down, and stir fry until fragrant. Pour in the bean paste and dried chili strips to stir fry the red oil.
7
Pour in the mixed sauce and add the fried carp.
8
Pour boiling water over the fish body, bring to a boil over high heat, and turn to low heat and simmer for 1 hour. (Water can be renewed once in the middle)
9
Remove from the pan and sprinkle with chives and shredded chili pepper.
10
Characteristics: Strong taste