Name: Watercress whole fish
Ingredients: grass carp
Seasoning: bean paste, soy sauce, vinegar, sugar, ginger, green onion, cooking wine, garlic, starch
Preparation 1: After slaughtering the grass carp, cut a flower knife of about 1 cm on both sides, add salt, cooking wine, ginger and shallots for half an hour. Finely chop the bean paste, cut the ginger and garlic into untouched. Cut the shallots into small green onions.
2) Put the pot on the stove on high heat and add wide oil, when the cooked vegetable oil is 70% hot, fry the grass carp until it is set.
3) Leave the oil in the pot on medium heat, add the bean paste, ginger and garlic unsayed to make red oil, add fresh soup, fish, cooking wine, sugar, soy sauce boil and change to medium-low heat until both sides of the fish are flavored, then fish the fish into the dish. Add MSG to the soup, thicken the soup with water starch, and finally add vinegar, green onion, drizzle a little bright oil and drizzle on the fish.
Production essentials: Grass carp is selected from about one and a half pounds as well, and can also be made with carp. It is also possible to fry the fish by frying, but keep the fish intact. The soup should be better than the fish, while cooking, scoop the soup on the fish to make it taste, burn one side and then turn it over to taste.