Watercress carp

Watercress carp

Introduction:

"Many years ago, I didn't know how to cook very well. I always liked to go to the restaurant in the courtyard to order and go home. At that time, the most packed fish was the bean carp. I always go to the kitchen and ask the little worker to wash the fish for me. Then I stand there and watch the cook cook cook the fish, fry the crisp crucian carp with the oil in the fire, stir fry the dried pepper, ginger and garlic, stir fry the Pixian bean paste with red oil, add the soup and cook the fish until it tastes delicious. It seems that the scene of many years ago is in front of me. "

Production steps:

Step 1: crucian carp choose a 7-8 pair.

Step 2: clean the crucian carp and put a knife on the back.

Step 3: cut ginger into pieces and peel garlic.

Step 4: heat the oil in the pan (sprinkle a little salt) and fry the crucian carp until both sides are brown.

Step 5: fry the fish.

Step 6: leave a little oil at the bottom of the pot, stir fry with ginger and garlic, and finally add a spoonful of Pixian chili sauce.

Step 7: stir fry the red oil.

Step 8: add appropriate amount of water.

Step 9: put in the fried fish.

Step 10: bring to a boil, turn to medium heat and simmer.

Step 11: season with a little sugar and vinegar before cooking (stew until the soup is strong and tasty)

Materials required:

Crucian carp: 750g

Ginger: one piece

Garlic: 8 pieces

Pixian Douban sauce: right amount

Sugar: right amount

Vinegar: right amount

Note: the family practices less oil fried more, better taste scorched. Pixian Douban is salty, so we must give less or no salt.

Production difficulty: ordinary

Process: firing

Production time: 10 minutes

Taste: slightly spicy