Xiangjiang crucian carp

Xiangjiang crucian carp

Introduction:

"[Xiangjiang crucian carp] is one of the most popular dishes in Hunan cuisine. It is made from fresh crucian carp from Xiangjiang, It's cheap and has a unique flavor. It's made by frying the crucian carp until crisp. After it's taken out, put sesame oil into the pot, add red pepper rice and seasoning, pour the crucian carp into the pot, cook it well, sprinkle with onion and pepper, and then take out the pot. It's characterized by bright red color, crisp meat, fresh and strong taste, crisp and spicy. "

Production steps:

Step 1: clean up the crucian carp, marinate it with cooking wine, shredded green onion and shredded ginger for 30 minutes.

Step 2: pour vegetable oil into the pot and heat it to 50%. Dry the pickled crucian carp and fry it until crisp. Remove and drain the oil.

Step 3: heat the sesame oil in the frying pan, add onion, ginger, garlic, chopped pepper and red pepper, and fry until the oil turns red.

Step 4: put the fish in.

Step 5: add the broth and bring to a boil.

Step 6: turn down the heat, add soy sauce, cooking wine, vinegar, sugar, chicken essence, a little salt, and cook until the soup is finished.

Step 7: Sprinkle the pepper powder and onion powder before starting the pot.

Materials required:

Live crucian carp: 400g

Fresh red pepper: 1 tablespoon

Mashed garlic: 1 tablespoon

Chopped pepper: 1 tablespoon

Green onion and ginger: 1 tablespoon each

Shredded green onion and ginger: right amount

Cooking wine: 2 tablespoons

Soy sauce: 1 tablespoon

Sesame oil: 2 tablespoons

Vinegar: 2 teaspoons

Salt: a little

Chicken essence: 2 teaspoons

White pepper: a little

Sugar: 2 teaspoons

Broth: half a small bowl

The oil temperature of fried fish should not be too high. The oil temperature should be controlled to make the fish bones crisp and the surface should not be burnt

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: medium spicy