Stewed crucian carp with vermicelli

Stewed crucian carp with vermicelli

Introduction:

"Crucian carp is a common freshwater fish, commonly known as crucian carp melon seeds, its meat is tender and delicious, very popular. We call crucian carp "grass carp head" or "grass carp" directly. In fact, crucian carp is not grass carp. There is a big difference between them. There are too many ways to eat crucian carp, such as deep frying, making dross fish, stewing, crucian carp tofu soup... Here in Zoucheng, crucian carp is usually used to stew vermicelli, or directly fried to eat. In general, small restaurants have "grass carp stewed vermicelli", which is a very popular dish: simple, delicious and practical, which is a typical farmhouse dish. Grass carp (crucian carp) stewed vermicelli is particular about the golden carp to fry, soup to more, pepper to more, to taste thick. It's delicious and moist. "

Production steps:

Step 1: kill the crucian carp, remove the internal organs, wash it, and fry it in oil to make it golden yellow on both sides. You can put more oil in it.

Step 2: Sheng a good fried crucian carp, into the cut pepper section, ginger, Pepper Fried incense.

Step 3: pour in the soy sauce.

Step 4: pour in clean water, water can be more, because the noodles are more draught, pour in a little cooking wine, add salt.

Step 5: put in the washed vermicelli and bring to a boil.

Step 6: after boiling, add the fried crucian carp and simmer for 20 minutes.

Step 7: add a little vinegar, simmer for 5 minutes, and sprinkle with coriander.

Materials required:

Crucian carp: 300g

Dry noodles: 50g

Dry red pepper: right amount

Zanthoxylum bungeanum: right amount

Ginger: moderate

Coriander: moderate

Refined salt: right amount

Cooking wine: moderate

Cooking oil: right amount

Note: 1. This dish: the meat of crucian carp is delicious, the soup is thick and spicy, and the noodles are smooth. 2. There are many small spines in crucian carp, so be careful when eating fish

Production difficulty: simple

Process: firing

Production time: three quarters of an hour

Taste: medium spicy