Today and share with you a "dry roast crucian carp" home-cooked method, crucian carp in many families braised or stewed mostly, the taste is nothing special, this dry roast crucian carp is not the same, shiitake mushrooms and pork belly prepared braised, and then cooked with crucian carp, the aroma of meat and the aroma of fish penetrate each other, delicious and delicious, rich soup, there are likes to quickly learn it.
Ingredients: Crucian carp
Side dishes: tenderloin, millet pepper, green pepper, shiitake mushrooms
Accessories: white onion, garlic, ginger, dried chili pepper
Seasoning: bean paste, oyster sauce, soy sauce, cooking wine, balsamic vinegar, chicken powder, pepper, sugar, dark soy sauce
【Dry roasted crucian carp】——Fresh and tender
1. Let's start preparing the ingredients
Prepare a clean crucian carp, press the body of the fish tightly with your hands to avoid slipping, and draw a cross flower knife every 2 cm apart, cut to the fish bone but do not cut through, so that it is easier to fry through the taste.
2. Start preparing the excipients below
Prepare the shallots in white sections and cut into circles.
Prepare a few garlic grains and pat flat.
Prepare a slice of ginger and cut into slices.
Put them all together and grab 2 grams of dried chili peppers to set aside.
3. Let's start preparing the side dishes
Prepare 30 grams of tenderloin, slice into thin slices and then cut into granules.
Prepare five millet peppers and cut into chili rings.
Prepare three green peppers, also cut into circles, green and red peppers for color matching is more beautiful.
Prepare two shiitake mushrooms and cut into shiitake mushroom pieces.
4. Fry the crucian carp below
When the oil temperature rises to 50% heat, lift the tail of the fish and put the crucian carp into the oil pan, fry on medium-low heat for about three minutes, fry the fish until golden and crispy, and then control the oil.
When frying crucian carp, keep the heat low and fry slowly, do not turn the fish so as not to affect the shape.
5. Start cooking below
Leave the bottom oil in the pot, add shallots, ginger, garlic, dried peppers together and stir-fry, stir-fry the aroma, pour in the meat grains, shiitake mushroom grains, and green and red pepper rings to continue stir-frying, put in 5 grams of bean paste, fry out the red oil of the bean paste, then add oyster sauce and 2 grams of soy sauce to mention the umami, stir-fry and open, pour in 3 grams of cooking wine to remove the fish, add the right amount of water.
Pour 3 grams of balsamic vinegar from the side of the pot, balsamic vinegar can soften the fish bones, now start seasoning: add 2 grams of chicken powder, 2 grams of pepper, 5 grams of sugar, 2 grams of dark soy sauce, add the right amount of old soy sauce to the background color, add the fried crucian carp, keep pouring soup on the crucian carp to give the fish flavor, cover the pot, simmer for five minutes.
After five minutes, open the lid of the pot, turn the heat and pour the soup on the fish, the soup slowly becomes viscous, the crucian carp can be out of the pot after the full taste, the crucian carp is fished out and placed on the plate, and the side dishes are fished out together and placed on the fish.
Add the right amount of water starch to the remaining soup, stir constantly, and then add a small half spoonful of vegetable oil, add vegetable oil soup will shine, stir until the soup is viscous and blistering, start the pot to pour the soup evenly on the fish, and finally use a little coriander as a garnish.
Well, a delicious dish of grilled crucian carp is ready.