Watercress carp
Step 1 . One crucian carp. Although some fish stall staff have done the preliminary work, they still have to clean up the crucian carp when they go home: scales, fish belly, gills and other places. Especially the black film in the fish belly should be cleaned.
Step 2 . Dice the green onions, ginger and garlic, and prepare the bean paste.
Step 3 . The bigger fish needs to be cut three times on the back of both sides to make it easy to taste.
Step 4 . Put a little heavy salt on both sides of the fish skin before putting it into the pot, so it won't stick to the pot.
Step 5 . Put more oil in the pot than usual.
Step 6 . Put more oil in the pot than usual.
Step 7 . After the oil is hot, slide in with the fish tail.
Step 8 . At this time, do not touch the fish, only the pot, and fry the fish head and tail. When the fish can be shaken, it indicates that it has been fried. The other side of the fish is golden when it is turned over.
Step 9 . Put the fried fish in the plate for standby, and shovel out the salt from the pot.
Step 10 . Heat the oil in the bottom of the pot to fragrant ginger, garlic and pepper.
Step 11 . Add bean paste and stir fry over medium heat to bring out the fragrance and red oil.
Step 12 . Add a small bowl of boiling water and add cooking wine, sugar and vinegar.
Step 13 . Add the fried fish and cook for 5 minutes. During this period, I kept pouring juice on the back of the fish with a spatula and turning the fish once in the middle.
Step 14 . Pour a little water and starch into the pan before cooking, and transfer into the chicken hardcover plate before harvesting the juice. (sorry, the fish always breaks its tail when it turns)
Step 15 . Finished product drawing.
Step 16 . First put the fish into the plate, then pour the juice over the fish, and finally sprinkle the scallion.
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