Carassius auratus in sauce

Carassius auratus in sauce

Introduction:

"Every day, I'm so busy that I often write down in my notebook what I'm going to cook today, what I'm going to cook tomorrow, what I'm going to do today and what I'm going to do tomorrow. Sitting down is also a rush to write, and it's often very simple to write before. It's the Spring Festival. There are fish every year! I remember a friend said that her mother-in-law's family had a habit of having a fish on New Year's day, but this fish can't be eaten, so we can only watch it. Only in this way can we solemnly explain that there are fish every year! In fact, we also have many customs here. At three o'clock in the evening, we need to fill the pot with water. On the first day of the lunar new year, we need to buckle the bowl on the chopping board after eating. We don't have any work on the first day of the Lunar New Year, and so on. Now think about it, these are the simple people's yearning and longing for a better life. They pray for themselves in their own way and hope to live a better life in the coming year. My family, my mother-in-law is very interesting. We don't get jealous of anything we say during the new year, saying that the year is sour until the end of the year. We all laugh. When are we going to think like this? Of course, we don't listen to her. Now my mother-in-law doesn't say any more. hey! New year's dishes in the fish or some, auspicious fish, fish every year! Please have a good time! "

Production steps:

Step 1: 1, a crucian carp, I bought a big one today, more than a kilo. Kill the fish clean and put a knife on the fish.

Step 2: 2. Marinate with salt and soy sauce wine, cut ginger into large pieces, cut scallion into sections, and put them into the belly of fish.

Step 3: 3, steaming on the pot, boiling water, timing, 10 minutes.

Step 4: 4. Prepare ingredients when steaming fish.

Step 5: 5. Finely cut all ingredients.

Step 6: 6, 20 grams of vinegar, 15 grams of salt, 2 grams of sugar, 5 grams of sesame oil, 10 grams of rattan pepper oil, 5 grams of juice.

Step 7: 7. Steam the fish and pour out the soup.

Step 8: 8. Steam the fish juice, add the previous mixed juice and chopped ingredients together, and mix well.

Step 9: 9. Pour evenly on the fish.

Materials required:

Crucian carp: one

Green pepper: right amount

Red pepper: right amount

Coriander: moderate

Shallot: moderate

Ginger: right amount

Garlic: right amount

Salt: right amount

Soy sauce: moderate

Cooking wine: moderate

Sugar: right amount

Vinegar: moderate

Zanthoxylum oil: right amount

Sesame oil: right amount

Note: 1, you can use other fish, but it is recommended to use the appropriate size of crucian carp best, tender taste fresh, not greasy at all. 2. Pepper varieties can be selected according to their own needs.

Production difficulty: ordinary

Process: steaming

Production time: half an hour

Taste: hot and sour