Column B: Skills: Cooking
| Man Gang Mu Han compiled
| grow up with the PM10 Man
Hello everyone, today I would like to share with you a famous authentic dish from Sichuan, garlic roasted silver carp. In life, there may be some people who do not like to eat it, because many people think that salted fish is relatively fishy, and second, they always feel that its growth environment is not particularly good.
But in fact, if the fishy smell of catfish is handled by a good method, his fishy smell is basically nothing, the second is that its growth environment is not as unclean as many people think, and now when raising fish, the environment is relatively hygienic and better, so you can eat it with confidence.
When making this dish, we must first choose a good catfish, try to choose a smaller catfish, because the smaller he is, the easier it is to taste, preferably in four or five small silver carp.
After selecting the catfish, first bleed it, so that you can remove the fishy smell, kill the fish and wash it, and change the knife on the back to a flower knife of about two centimeters. Put the washed catfish into the pot, add peppercorns, cooking wine, green onions, ishigaki to grasp it by hand, marinate it, the purpose of salting is to make the fish more flavorful, and the other is to achieve a better purpose of fishing.
To make this authentic Sichuan dish, we must use watercress sauce and pickled pepper to make, and then prepare a little pickled ginger, cut it into ginger shreds, small green and red peppers into small pieces, a little more garlic, chop the pickled peppers, prepare these ingredients and then start to hype.
Wash and heat the pan dry. Burn the oil temperature in 340% of the time under the garlic, low heat to fry the garlic, and then add a few green peppercorns, increase its aroma, followed by the afternoon we prepared the head, ginger pickled ginger and bubble sea pepper flavor has oil temperature boiled out, all the ingredients stir-fried incense, fried until slightly dry, and then into the watercress sauce Ah high heat, it boiled out of the red oil, boiled out its aroma.
At this time, we add the marinated catfish, simmer the catfish and the small ingredients in the pot on a low heat for about a minute, pour in the beer, the beer can also remove the earthy smell of the catfish.
Simmer for about 10 minutes to start seasoning, add salt, monosodium glutamate, pepper, a little soy sauce, soy sauce to be a little less, because when making this dish, we used pickled ginger and pickled sea pepper, and the watercress sauce is more salty.
Collect the juice on high heat, and in about two minutes you can put it on the plate, so that a garlic-flavored, fresh garlic roast catfish is done.
Friends, are there any better ways to make catfish? Welcome to leave a message to share.
I am Mu Han, thank you for your attention and support!!!
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