Crucian carp with distiller's grains

Crucian carp with distiller's grains

Introduction:

"My husband's friend came from Nanjing and sent a crucian carp weighing more than 3 jin. He said it was a crucian carp across the river from Changzhou. The biggest crucian carp here is more than 1 jin. This crucian carp is really big. Cut off the head and tail of the crucian carp and stew it with frozen bean curd soup. The middle part of the fish is braised with distiller's grains. This is my husband's favorite dish. "

Production steps:

Step 1: clean up a crucian carp

Step 2: remove the head and tail of the fish and take the fish as the middle part

Step 3: dilute the prepared distiller's grains with some water

Step 4: scratch the surface of the fish and sprinkle some starch,

Step 5: heat the oil in the pan and add the fish fillets

Step 6: fry both sides thoroughly

Step 7: add lees, ginger and green onion,

Step 8: add some soy sauce and cook for 8 minutes

Step 9: add salt and pepper, cook for 1 minute. Sprinkle with scallion

Materials required:

Middle segment of crucian carp: 350g

Oil: right amount

Salt: right amount

Ginger: right amount

Scallion: right amount

Pepper: right amount

Old style: moderate

Starch: right amount

Distiller's grains: 50g

Note: 1. Lees already have wine, but also sweet, so cooking wine and sugar are not put

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: Maoxiang