Sichuan Cuisine: Flavored crucian carp

Sichuan Cuisine: Flavored crucian carp

Introduction:

"Usually I like to eat grilled fish outside. Today I go home to improve it. The premise is delicious, and the second is convenient!"

Production steps:

Step 1: the Carassius auratus killed outside has been basically disposed of. When you go home, you just need to tear up the black film in the fish belly, and then rinse it for standby.

Step 2: slice garlic and ginger, pickle pepper and shallot.

Step 3: prepare the right amount of dried pepper ring, Chinese prickly ash, cumin powder and five spice powder.

Step 4: cut both sides of the fish to make it tasty (don't cut off). Marinate with salt, cooking wine and ginger for 5 minutes.

Step 5: heat the oil in the pan, fry the fish until golden on both sides, and set aside.

Step 6: stir fry ingredients: fry garlic, ginger, dried pepper, Chinese prickly ash and pickled pepper with the oil left by fried fish.

Step 5: add a little cumin powder and sugar.

Step 8: pour the cooking wine to make it fragrant, put the fish in the pot and cook with the seasoning for 2 minutes, then add a little monosodium glutamate.

Step 9: set the plate and sprinkle with shallot powder.

Materials required:

Crucian carp: two

Garlic: right amount

Ginger: right amount

Pickled pepper: appropriate amount

Zanthoxylum bungeanum: right amount

Dry pepper: right amount

Soy sauce: moderate

Cumin powder: right amount

Five spice powder: appropriate amount

Cooking wine: moderate

MSG: a little

Sugar: a little

Note: this dish can play its own free, like fish flavor, but also can add some sugar, vinegar. Nothing else!

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: cumin