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Today to share with you a classic Sichuan dish "watercress crucian carp" home-cooked recipe, watercress crucian carp is one of the most famous traditional dishes in Sichuan cuisine, Sichuan Pixian watercress sauce is a famous local specialty in the country. It has the characteristics of spicy, crispy, mellow, oily, bright red, etc., is the cooking effect of Sichuan cuisine, and this watercress crucian carp is named after pixian bean paste cooking, in sichuan restaurants around the country are cooked to serve this dish, favored by people. The following will share the method in detail for everyone, like friends come to learn about it.
【Watercress crucian carp】
1. Two pieces of fresh crucian carp, remove the scales, gills and internal organs, put them into the basin and wash them repeatedly, and cut a few knives on the fish with a slanted knife to better remove the fishy taste when marinating.
2. After cutting, put it in the pot for marinating, add 1 gram of salt, 1 gram of pepper, 5 grams of cooking wine, spread the salt and cooking wine evenly and marinate for 10 minutes, salt is to give the fish flavor, cooking wine to reduce the fishy taste.
3. Prepare a white green onion, cut into horseshoe shape, a small piece of ginger, pat it apart and cut into minced ginger, 2 grams of peppercorns, 3 grams of dried chili peppers, and 1 star anise.
4. After all the ingredients are ready, we start to fry the fish, burn the oil in the pot, heat the oil and slide the pan, pour out the hot oil, add the cool oil, sprinkle 1 gram of salt, after the oil temperature is 40% hot, put the fish into the pan and start frying.
Shake the wok so that one side of the crucian carp is evenly heated, slowly fry until it is set, fry the protein, turn over with chopsticks to fry the other side, fry until both sides are golden brown, then fish out the oil and set aside.
5. Burn the oil again in the pot, after the oil is hot, add the onion ginger, peppercorns, star anise, dried chili peppers and fry the aroma, add 10 grams of watercress sauce, quickly stir-fry out the red oil, add the right amount of water, put in 5 grams of light soy sauce, 3 grams of dark soy sauce to adjust the base color, pepper 1 gram, sugar 2 grams, turn the water to a boil on high heat.
6. After the soup is boiled, cook for another 2 minutes, cook out the aroma of the large ingredients, in order to have a good dining experience, fish out the onion and ginger star anise and other accessories, put the fried crucian carp into the pot, and then add a few shallots, cover the pot and turn to a low heat and simmer for 5 minutes.
After 5 minutes, open the lid, turn the heat to start collecting the juice, the soup is thick and then out of the pot and plate, and finally sprinkle a little green onion to eat.
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