Postal crucian carp is a famous jianghu dish in Chongqing. It is another masterpiece of cooking fish. The "postal pavilion" in "Postal Pavilion Crucian Carp" is a place name in Chongqing, The Town of Postal Pavilion in Dazu County, Chongqing. At the end of the 1990s, a whirlwind of postal pavilion crucian carp blew up, and its strength exceeded that of the previous roast chicken, Qianjiang chicken offal, and other jianghu dishes. This dark horse once made the price of crucian carp continue to rise, and even the fish-shaped plate was sold out in the tableware market, and the popularity can be imagined... Above (even this plate can be sold out of stock because of this dish)
The finished product is like an overnight postal pavilion wind, thousands of shops eat crucian carp
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It's easy to make and you'll see it at a glance
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Time consuming: 12 minutes, Difficulty: Easy, Craft: frying, cooking
Preparation:
Crucian carp (crucian carp native to natural waters) 1000 g, cut and washed, add ginger, green onion, salt, pepper, cooking wine yard flavor.
200 g mixed oil, (vegetable oil, lard 1/2 halves)
Pixian bean paste 150 grams chopped
Peppercorns (30 grains)
Peppercorn noodles (3 g)
100 g pickled pepper chopped, (soaked red two wattles)
50 g of pickled ginger chopped
50 g chopped radish,
10 g garlic diced
Beer 150 g
Pepper 3 g
A pinch of sugar (freshened to taste)
Celery 500 g cut into sections,
MSG 3 g,
Chicken essence 3 g,
25 grams of chili noodles (do not eat spicy can not be put)
Saucer:
20 g of puff pastry soybeans
10 g chopped sprouts
2 g of tempeh chopped
Crushed rice peanuts 10 g
Crushed rice squeezed vegetables 10 g
10 g chopped green onion
Coriander cut knots
The raw materials are ready to start igniting on the stove
Heat the pan and add the oil mixture to 60% heat (about 180 degrees). Yards of delicious fish. Fry slightly (effectively remove fishy) and set aside.
When the oil temperature rises to 50% heat again (about 150 degrees), the peppercorns are fried, and the watercress, pickled red pepper, and pickled ginger and garlic are stir-fried. Sauté the carrot chili noodles in red oil, pour in 750 grams of broth (estimated to be better than crucian carp), 150 grams of beer, 3 grams of monosodium glutamate, 3 grams of chicken essence, 3 grams of pepper, a little sugar, season, cook for two minutes to taste. Add the fried fish, cook (about 3 minutes) down to the celery section, turn off the heat and pour into a large dish. Sprinkle with a little chili noodles, pepper noodles, garlic foam, green onion, heat the oil in a pot until 60% hot and pour into the fish dish, sprinkle with coriander and serve. It's on the table
When eating, put the whole crucian carp into your own fish dish, sprinkle with 20 grams of crispy soybeans, 2 grams of tempeh, 10 grams of sprouts, 10 grams of crushed rice peanuts, 10 grams of crushed rice squeezed vegetables, green onions, coriander and then scoop into a scoop of original soup.
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