Homemade Jiangnan flavor of "crisp fish and tender inside, salty and delicious soup" at home

Homemade Jiangnan flavor of "crisp fish and tender inside, salty and delicious soup" at home

Introduction:

"Fried fish is to fry the fish first, and then put it into the cooked sauce to marinate it. In fact, it is also common in our northern banquets. It belongs to a cold dish. We call it "smoked fish". The fish is thick, with few spines, and the skin is fried and dry. But it is soft and juicy inside, and tastes sweet. I like it from the north. In the south of the Yangtze River, people boil the fried fish for a few minutes in the soup made of scallion, ginger and garlic, cooking wine, soy sauce, sugar and fresh soup, and use the soup with water as the topping of noodles, which is called "fried fish noodles."

Production steps:

Materials required:

Grass carp: one

Noodles: 200g

Scallion: right amount

Ginger: right amount

Garlic: right amount

Leeks: moderate

Vegetables: moderate

Tomatoes: right amount

Cooking wine: 2 teaspoons

Soy sauce: 2 teaspoons

Old style: 2 teaspoons

Sugar: 2 teaspoons

Salt: 2 teaspoons

MSG: a spoonful

Warm water: a bowl

White pepper: 1 teaspoon

Zanthoxylum bungeanum: right amount

matters needing attention:

Production difficulty: ordinary

Technology: explosion

Production time: half an hour

Taste: salty and fresh