July just into the ambush, the temperature is still quite high, a moment or a little uncomfortable, in the diet must be adjusted well, eat some light and appetizing, the right amount of meat can not be less, to add enough nutrition to the body, just like today's dry roast crucian carp.
Collect this recipe
Dry-roasted crucian carp
Graphic | Meggy dancing apples
1 large crucian carp 1 green pepper 1 beancres hot sauce 1 spoonful of spring onion 2 garlic 4 cloves ginger 1 piece of peppercorns 1 pinch of water 1 bowl
1. The crucian carp scrapes scales, removes the internal organs, removes the gills, the black membrane in the abdomen is also cleaned, the body surface and the abdomen are wiped dry with kitchen paper, if time permits, it can be placed at room temperature to dry slightly on the surface of the fish skin; so that no matter how tossed after entering the pot, it will not fall off the skin; if the fish skin cannot be dried, it will be dried as much as possible; this is the trick of frying fish without breaking, that is, the surface of the fish skin is as dry as possible.
2. The seasonings are these: shallots, green peppers, garlic, fresh ginger, peppercorns, watercress hot sauce; hot sauce is the eye-catching pen, playing a role in freshening and seasoning; if you can't eat chili peppers, you can not put them, replace them with green peppers or garlic.
3. Finely chop the shallots, finely chop the green peppers, finely chop the ginger and mince the garlic.
4. Pour the right amount of oil in the non-stick frying pan, when the oil is 6 or 70% hot, carry the fish tail to dip the sides of the fish body in the pot with oil, and then put it in the pot, fry on medium-low heat, do not shake the pan; until there is a buzzing sound, use the spatula to slightly turn the fish body, the bottom surface can be turned over; some people say that as long as the pot can be shaken, this depends on the situation, such as my pot, the anti-stick effect is very good, the cold fish can be shaken up just into the pot, but turned over can see the fish skin is damaged; so it is still necessary to turn through the sound, Time to judge; this is the trick of frying fish without breaking, that is, the fish should not be turned into the pot, and the low-heat frying to the bottom makes a hissing sound and then turn over;
5. Leave the bottom oil in the wok, put the ginger, minced garlic, pepper into the pot together, stir-fry the aroma and pour in the watercress hot sauce, sauté the red oil and pour a bowl of hot water; pour hot water can well protect the coating of the non-stick pan, although the use of cold water does not have much impact on the taste, but the cold water heats the pot, will reduce the service life of the pot.
6. Slide the fish into the pot and pour the soup on the fish from time to time with a spoon to facilitate the taste; then cover the lid and simmer over low heat for 10 minutes; the hot sauce is salty, so I didn't put salt and soy sauce.
7. The fish is not easy to turn over, so use a spoon to scoop up the remaining soup and pour it on the fish to make the fish taste good; leave some juice in the pot, sprinkle the minced shallots and chili rings into the pot, and change its color with the heat of the soup; lift the pot, pour all the fish and soup into the fish plate, and the dry roast crucian carp under the appetizer is ready!
8. Dry roast crucian carp, appetizing and cooking!
Tips:
1, crucian carp spines are more and small, so the crucian carp used should not be too small, in about 300 grams is more suitable for dry cooking, too small fish or used to stew soup;
2, the saltiness of the hot sauce is very heavy, so whether to put soy sauce and salt, according to personal taste to adjust;
3, finally to leave some soup to eat when dipping juice to eat;
4, with this method can expand more flavors, such as tomato juice dried roasted fish, sweet and sour fish, green onion grilled fish, garlic grilled fish and so on.
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~~ By Meggy Dancing Apple ~~
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