Watercress carp

Watercress carp

Introduction:

"Douban crucian carp" is a famous Sichuan dish. Pixian Douban is spicy, crisp, mellow, oily and bright red. It is a good seasoning for Sichuan cuisine. "Douban crucian carp" is named after Pixian Douban sauce. It has been famous for hundreds of years. This dish is cooked and served in Sichuan restaurants all over the country, and is favored by people. Under the strong sauce, the delicious and tender fish is just like a treasure, because the spicy and thick watercress set off the freshness and softness of the fish

Production steps:

Step 1: scrape the scales, remove the gills, remove the belly and wash the crucian carp. 4 knife on both sides, marinate with pepper and cooking wine.

Step 2: Chop onion, ginger and garlic, chop Pixian Douban.

Step 3: heat the pan and pour in a little oil. When the oil temperature rises to 80%, fry the fish on both sides of the pan. When the color turns light yellow, remove it.

Step 4: take another pot, add oil, heat, pour in Pixian Douban, stir fry until crisp, fragrant and oily.

Step 5: stir in onion, ginger and garlic, cook cooking wine, pour in some hot water, add salt, soy sauce, sugar and vinegar, bring to a boil, put the fish into the soup and simmer for 5 minutes.

Step 6: turn the fish over and simmer for another 5 minutes.

Step 7: put the stewed fish on the plate, thicken the sauce in the pan, and pour it on the fish.

Step 8: green onion, red pepper embellishment.

Materials required:

Crucian carp: 500g

Pixian Douban: 40g

Soy sauce: 10g

Cooking wine: 10g

Vinegar: 5g

Sugar: 10g

Scallion: right amount

Pepper: right amount

Starch: right amount

Salt: right amount

Garlic: right amount

Ginger: right amount

Note: when cooking fish, add hot water to the fin height. Pixian Douban and soy sauce all contain salt, and the amount of salt should be less.

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: slightly spicy