Bone crispy crucian carp preparation (with spice recipe and sauce recipe)

Bone crispy crucian carp preparation (with spice recipe and sauce recipe)

Ingredients: crucian carp about 1000 g.

Ingredients: pork belly strips 50 g.

Spices: 20 grams of peppercorns, 15 grams of cumin, 10 grams of dried chili peppers, 5 grams of star anise, 2 grams of white root, 1 g of fragrant leaves.

Vegetable ingredients: 80 grams of carrot strips, 50 grams of celery segments, 30 grams of green pepper slices, 30 grams of coriander.

Sauce: 1000 g purified water, 300 g soy sauce, 150 g rock sugar, 75 g aged vinegar, 50 g rib sauce, 50 g seafood sauce, 30 g cooking wine, 25 g oyster sauce, 10 g pepper.

How to make a tool system:

1, the crucian carp open belly treatment clean, especially in the abdominal cavity of the black membrane must be cleaned up, fish scales do not need to be removed. Then put it in clean water and soak it in bloody water, fish it out and punch a knife on the surface, put it in a basin, and set aside.

2: Add 30 grams of cooking wine, 20 grams of green onion, 20 grams of ginger slices, 3 grams of refined salt, 2 grams of pepper powder, 1 gram of peppercorns in the fish pot, knead the above ingredients and the crucian carp processed in the pot, marinate for 15-20 minutes, and set aside.

3: Put vegetable oil in the pot, when the oil temperature rises to 180 °, put the marinated crucian carp into the pan and fry until golden and crispy, and set aside.

4, add 50 grams of vegetable oil to the pot, put in 50 grams of pork belly strips, sauté out the oil, put in 30 grams of green onion, 20 grams of ginger slices, sauté out the aroma after adding 20 grams of peppercorns, 15 grams of cumin, 10 grams of dried chili peppers, 5 grams of star anise, 2 grams of white root, 1 grams of fragrant leaves, stir-fry out the aroma, mix with pure water 1000 grams, soy sauce 300 grams, rock sugar 150 grams, aged vinegar 75 grams, rib sauce 50 grams, seafood sauce 50 grams, cooking wine 30 grams, oyster sauce 25 grams, pepper powder 10 grams of prepared sauce, Bring to a boil and set aside.

4: Add a grate to prevent the paste in the casserole, then spread the vegetable ingredients: 80 grams of carrot strips, 50 grams of celery segments, 30 grams of green pepper slices, 30 grams of coriander. After adding the fried crucian carp to the vegetable stock, then pour the sauce into the casserole, bring to a boil, simmer on low heat for 45 minutes and then come out of the pot.