The special thing about Sichuan flavor is the pickled pepper, a few pickled peppers to enhance the flavor, and the dried grilled fish is particularly delicious! Let's talk about a simple home-cooked dried grilled fish recipe!
First of all, handling the fish is a key step: I am more accustomed to changing the knife to the fish first, cutting it cross-, and then covering the surface with a layer of table salt, including the inside of the fish. Pour in cooking wine, green onion and ginger for about ten minutes, and then leave it for another 20 minutes, basically the fishy smell will be removed, and then the fish will be washed and dried with paper or air-dried!
Next, pour oil into the pan, add some peppercorns and a little salt, the oil temperature is 80% hot, add crucian carp, fry until the surface is brown, this process as far as possible 2 minutes to turn the noodles, so that when turning the noodles will not be bad.
Until both sides are browned, the fish is served, and then 10 red pickled peppers are prepared, and I am also used to preparing four or five pickled peppers, cut into small particles, cut into small pieces of ginger and garlic, cut the shallots into small pieces, and set aside. In addition, you need to prepare two or two pork belly, or half fat and lean meat foam.
Pour oil into the pot, add peppercorns, pour in pork belly and fry, then pour in the chopped shallots, ginger and garlic, pickled peppers and russet, stir-fry until fragrant, turn on low heat, add watercress sauce and fry out the red oil, then pour in water, add a little salt, soy sauce and sugar in turn.
Add the crucian carp and boil for another 20 minutes.
After that, put the fish on the plate, add the shallots and coriander to the remaining soup, cook the incense, spread some coriander on the fish noodles, pour the soup on the fish noodles, and the fragrant dry roast crucian carp is ready! Let's enjoy it!