Roasted dried crucian carp in secret sauce

Roasted dried crucian carp in secret sauce

Introduction:

"Food has always been an emotion that I can't give up. No matter how busy I am, whenever I have time, I will go into the kitchen without hesitation. I'm not only intoxicated with the magic of cooking, but also happy to share the fruits of food with my relatives and friends... It's rare for me to have this platform to show my achievements and share them with you on the Internet. I can also exchange gifts Oh, why not? "

Production steps:

Step 1: spread salt on both sides of fresh crucian carp, hang it in a ventilated place for several hours (according to the temperature and time, the temperature of more than 20 degrees in Shenzhen is 2-3 hours) and air dry naturally. Then heat the pan, add a little salad oil and ginger, heat to 70% heat, and then add the dried crucian carp.

Step 2: fry the fish over high and low heat until both sides are golden. Remove from the pan and set aside. Now we're going to make a secret tomato sauce.

Step 3: dice the tomatoes in a hot oil pan, then add soy sauce, sugar and vinegar, and simmer for a few minutes.

Step 4: the final tomato sauce. It's easy, isn't it?! Absolutely secret! It's going out today! ha-ha! Make your own pure natural food, and the relatives and friends who have eaten it all say that it's better than the food sold outside! You can try it, too.

Step 5: put the Yanggan crucian carp into a hot oil pan, and then add diced Hunan pepper, raw white sesame, soy sauce, bean paste, sugar and vinegar (seasoning according to your own taste), turn down the heat and simmer for 3-5 minutes.

Step 6: serve the plate, pour the tomato sauce and sprinkle the coriander leaves. be accomplished.

Materials required:

Crucian carp: moderate

Hunan pepper: right amount

Proper amount: Ginger

Onion: right amount

Tomatoes: right amount

Sugar: right amount

Salt: right amount

Rice vinegar: right amount

Soy sauce: right amount

Bean paste: right amount

White Sesame: right amount

Note: 1, crucian carp to air dry until the skin is dry white, skin and meat tight together. 2. When frying fish, the oil pan should be heated, and the big fire first and then the small fire, so as not to peel, but the air dried fish is not easy to peel than the fresh fish. 3. It's OK to cook tomato sauce until it's thick. If you leave some tomato granules, it'll be more refreshing, and it'll look better on the plate.

Production difficulty: ordinary

Process: firing

Production time: several hours

Taste: Maotai flavor