Today, Lao Liu teaches you a Sichuan-style home-cooked dish - watercress crucian carp.
Ingredients: 1 crucian carp (about 400 grams), Pixian watercress 60 grams, green onion 20 grams, ginger rice 10 grams, garlic rice 10 grams, sugar 30 grams, soy sauce, salt, cooking wine, monosodium glutamate each appropriate amount, rapeseed oil 90 grams.
Preparation method: 1, on both sides of the fish body two strokes, marinated in soy sauce, cooking wine for 5 minutes, Pixian watercress chopped.
2: Add a large amount of oil to the pot on the fire, add crucian carp when the oil is 70% hot, fry until the skin is covered (when the skin surface is yellow), and drain the oil.
3, sit on the fire to add a small amount of oil, under the watercress a little sauté a few times (sauté the watercress beware of sticking the pan), then put in the ginger, garlic and 1/3 green onion and then sauté a few times, depending on the color of the oil to turn red, add soy sauce, cooking wine, monosodium glutamate, sugar and fresh soup (submerged fish), put in the fish, cover the lid, simmer on a low heat for about 8 minutes, when the soup is left with about one hand spoon, switch to high heat, use wet starch to hook, drain the oil, turn the fish out, put into a strip plate, pour the remaining sauce in the pot on the fish, sprinkle with green onions.