Fermented Carassius auratus

Fermented Carassius auratus

Introduction:

"In the past, when making African crucian carp at home, although we put cooking wine, ginger and onion, it still has a earthy smell. This time, we use homemade wine to make it. The taste is as expected - it's very fragrant, and it also saves vinegar and sugar."

Production steps:

Step 1: prepare the raw materials: wash the fish, control the water content, spread the salt (1 / 3 spoon) and set aside for half an hour; garlic, ginger;

Step 2: after boiling the hot pot, wipe the pot with ginger (anti fish sticking pot);

Step 3: put the oil into the pan, fry the fish over high heat for three minutes, then turn to medium heat until the skin is golden;

Step 4: add wine over medium heat for five minutes, add fragrance; then add shredded ginger, garlic and salt (2 / 3 tea);

Step 5: add 300ml boiling water, bring to a boil over high heat, then turn to low heat for 20 minutes;

Step 6: collect the juice over medium heat (be careful not to dry it).

Materials required:

Carassius auratus: 500g

Wine: Six teaspoons

Jiang: one piece

Garlic: four petals

Salt: one teaspoon

Note: 1. Before frying fish, salt is used to make the fish more compact; 2. Using home brewed wine can save sugar and vinegar, more importantly, it has mellow wine, and it is better to remove soil and wake up flavor; 3. If there is no wine, cooking wine can be used instead, but the taste is different; 4. Using ginger to wipe the pot is learned from my mother, which is very effective.

Production difficulty: ordinary

Process: firing

Production time: three quarters of an hour

Taste: sweet and sour