The taste in memory

The taste in memory

Introduction:

"Although I haven't uploaded this dish, it's a hot dish that I often cook. It's delicious no matter when I drink or eat. This fish is cut with a lancet (the lancet is not only beautiful, but also easy to pick up when eating, and it's easier to taste when burning). Then it's Salted first, and then fried with flour. The fish is crisp outside and tender inside, and later braised in brown sauce, so it's very tasty. "

Production steps:

Step 1: clean the crucian carp.

Step 2: prepare the ingredients.

Step 3: kill and wash the crucian carp, cut vertically from the middle of the fish body, about to the position of the fish spine, and then cut the oblique knife from any side.

Step 4: cut one knife every 2 cm, and cut the other side symmetrically. Then turn over and cut it with the same method.

Step 5: evenly spread 2 tbsp cooking wine on both sides of the cut fish, then 1 tbsp salt, and then put crushed ginger and scallion in the gap between the fish belly and knife edge, marinate for about 15 minutes.

Step 6: use this time to prepare ingredients, cut green and red pepper into oblique pieces, cut ginger into shreds, cut garlic into mince, and cut green garlic into segments.

Step 7: remove the ginger and garlic from the salted fish, put it on the chopping board, evenly pat a layer of flour on both sides, then deep fry it in the oil pan until the surface is golden and crisp, and take it out for standby.

Step 8: leave the remaining oil in the pan, add shredded ginger and minced garlic and stir until fragrant.

Step 9: add appropriate amount of bean paste and stir fry until fragrant.

Step 10: add shredded green and red pepper and stir fry for a while.

Step 11: add the fried fish, add 1 tbsp cooking wine, 1 / 2 tbsp vinegar, 1 tbsp soy sauce, 1 tbsp soy sauce, 1 tbsp sugar, stir fry a few times, then cover the fish with pepper and soy sauce, and then add some water.

Step 12: bring the lid to a boil, turn to medium heat and simmer for about 10 minutes.

Step 13: when a small amount of soup is left, collect the soup over high heat, sprinkle in garlic and mix well.

Step 14: fill the plate.

Materials required:

Crucian carp: 1

Ginger: moderate

Garlic: right amount

Green pepper: right amount

Red pepper: right amount

Chives: right amount

Garlic: right amount

Table salt: 1 teaspoon

Cooking wine: 3 tbsp

Sugar: 1 teaspoon

Raw soy sauce: 1 tbsp

Soy sauce: 1 tbsp

Vinegar: 1 / 2 tbsp

Bean paste: right amount

Note: the heart of the poem phrase: 1: fish to clean enough, especially the fish belly. 2: The fish should be smeared with cooking wine and salt, then sprinkled with scallion and ginger to remove the fishy smell, and then fried in the pan. 3: When the fish is pickled, it has the taste of entering the bottom. When it is later burned, because it is added with bean paste, raw soy sauce and old soy sauce, it is not necessary to add salt when frying the pepper to avoid being too salty. 4: Add a little vinegar when cooking fish, which can remove the fishy smell and make the fish not easy to break. 5: Add a little sugar is to better fresh, not to sweet, so do not add too much.

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: medium spicy