Roasted larva

Roasted larva

Introduction:

"Grilled larva is a classic cold dish of Shanghai's Benbang family, which is a must for old Shanghai people when they go to restaurants. When I first heard about this dish, I thought it was roasted fish. ha-ha... In fact, this roasted fish is fried until golden crisp, and then soaked by carefully processed sauce; it is crisp and boneless when eaten in the mouth, and the taste of salty and fresh with slight sweetness is the most irresistible! Cooked food shops generally see it on sale, but they are not very reassured. It's better to eat and clothe yourself. I've been looking for a way to make this roast fish, but it's not reliable after every try. Until one day in "stay in the United States to sit at home" there to see, after trying, finally on the taste. Well, that's the taste. Thank you for sharing

Production steps:

Step 1: remove the scales and viscera of small fish, wash them, and dry them thoroughly;

Step 2: prepare the spices;

Step 3: add ginger, scallion, fennel and cinnamon to saute;

Step 4: add a little cooking wine;

Step 5: then add proper amount of soy sauce, soy sauce, sugar, a small amount of water, turn to low heat after boiling for 3-5 minutes, then keep warm;

Step 6: add proper amount of soy sauce, soy sauce, sugar, a small amount of water in turn, turn to low heat after boiling for 3-5 minutes, then keep warm;

Step 7: fish in batches;

Step 8: deep fry with medium and small fire to make golden crisp;

Step 9: quickly put it into the hot sauce in step 6 and soak it for about 20 seconds, then take it out and put it on the plate;

Materials required:

Anchovies: moderate

Scallion: right amount

Fennel: right amount

Cinnamon: moderate

Ginger: moderate

Old style: moderate

Soy sauce: moderate

Cooking wine: moderate

Water: moderate

White granulated sugar: right amount

Note: don't blow it too much!

Production difficulty: simple

Technology: deep fried

Production time: 10 minutes

Taste: salty and sweet