Fried black crucian carp with Shajiang

Fried black crucian carp with Shajiang

Introduction:

"I like Shajiang very much. I feel its unique taste and taste is different from our ordinary ginger, so I must buy many matching dishes every year when I come back."

Production steps:

Step 1: peel and stamp the ginger into small pieces.

Step 2: heat up the pan, pour in olive oil, saute the ginger and set aside.

Step 3: put the packed black crucian carp into the fire and fry it.

Step 4: turn one side and fry the other side.

Step 5: then pour in the sauce.

Step 6: pour in the sauteed Shajiang.

Step 7: cover the pan and bake over low heat for about five minutes until the soup is dry.

Step 8: put coriander and scallion into the fire, cover the pot and simmer for a while.

Materials required:

Black crucian carp: 1

Shajiang: right amount

Coriander: moderate

Scallion: right amount

Salt: right amount

Soy sauce: moderate

Sugar: right amount

Pepper: right amount

Erguotou: right amount

Note: before frying fish, it's better to completely scrape off the black film in the fish belly to remove the fishy smell.

Production difficulty: ordinary

Technology: decocting

Production time: half an hour

Taste: other