Braised crucian carp with bean paste

Braised crucian carp with bean paste

Introduction:

"July 17, Chongqing, sunny. So hot, so hot, Chongqing finally entered the summer. This week's programs and manuscripts have been basically reviewed, and there is no need to host the program. Today and tomorrow are basically relaxed rhythm, and then, we are waiting for the weekend. O(∩_ Today, O cooked crucian carp with bean paste at home. He didn't put such spices as anise and cinnamon, soy sauce, vinegar and chicken essence. He used a method similar to dry roasting. The taste of bean paste is very strong. "

Production steps:

The first step: carp to remove viscera and abdominal black membrane, remove the gills to remove the fish teeth, cut 45 knives on two sides, and cut the knife in a few degrees, and mix the appropriate amount of cooking wine, salt, white pepper and Jiang Suihe Baijiu to the best. (fish fish tricks: the black membrane must be removed, the gills and fish teeth are very fishy, preferably removed. A few drops of Baijiu in the cooking wine can be better off. If it's a carp, you need to remove the fish line.)

Step 2: change scallion, ginger and garlic into scalpels, cut millet and pepper into rings, and reserve Chinese prickly ash, rock sugar and Pixian Douban.

Step 3: heat the iron pot to smoke, wipe the bottom of the pot with a piece of ginger, then add a proper amount of cold oil, heat the oil, then add crucian carp, fry both sides until golden, and serve. (tips for frying fish without sticking to the pan: heat the pan, wipe the bottom of the pan with ginger, fry the fish after the oil is hot, and turn it over after frying.)

Step 4: heat the oil in the pan, add a spoonful of Pixian Douban and stir fry the red oil over low heat.

Step 5: add onion, ginger, garlic, Chinese prickly ash, millet pepper and rock sugar to stir fry.

Step 6: add appropriate amount of water into the pot, bring to a boil over high heat, then add crucian carp and a spoonful of cooking wine.

Step 7: turn the heat down, cover and simmer for 10-15 minutes. Remove the fish.

Step 8: heat the remaining soup in the pan to thicken it and pour it on the fish.

Materials required:

Crucian carp: 1

Scallion: right amount

Ginger: right amount

Garlic: right amount

Zanthoxylum bungeanum: right amount

Millet pepper: right amount

Rock sugar: right amount

Cooking wine: moderate

Highly Baijiu: moderate

White pepper: right amount

Salt: right amount

Note: Ps: repeats several tricks: 1. Fish to remove the fishy tricks: the abdominal cavity black membrane must be removed, the fish gills and fish teeth are also very fishy, preferably removed, and a few drops of Baijiu in the cooking wine can better remove the fishy smell. If it's carp, you need to remove the line. 2. Tips for frying fish without sticking to the pan: heat the pan, wipe the bottom with ginger, fry the fish after the oil is hot, and turn it over after frying. 3. About seasoning: if you like, you can also put star anise, cinnamon leaves, or soy sauce vinegar. I only put some pepper and millet pepper to increase the spicy taste, and put some sugar to make it fresh.

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: spicy