The most authentic method of musk crucian carp

Pogostemon is what Sichuanese call fish coriander. After listening to this name, you will know that this dish is good at removing fishy smell, especially suitable for making fish. This musk crucian carp is based on the traditional douban crucian carp and pickled crucian carp, and then blended with the fragrance of musk. The entrance is unforgettable!

Materials:

European crucian carp

Pogostemon cablin leaves

Pickled ginger and pickled pepper

garlic

Salt and sugar chicken essence

Cooking wine

dark soy sauce

pepper

starch

Pi County Douban

Steps:

0. Cut a few knives on each side of the crucian carp, add salt and cooking wine, marinate evenly, pour off the excess water, pat a little raw powder on the fish, fry it in the oil pan until brown, and drain.

1. Chop Pixian watercress, soak ginger and pepper, chop garlic, chop Agastache leaves,

2. Leave the bottom oil in the pot, stir-fry the red oil with watercress, stir-fry the minced garlic with ginger and pepper, add fresh soup to boil, and season with soy sauce, pepper, salt, sugar and chicken essence.

3. Add crucian carp and half patchouli leaves, pour the soup on the fish while cooking, and remove the crucian carp when the juice is half.

4. Continue to collect juice with big fire. When it is quick-drying, pour water starch, add the remaining patchouli leaves, stir well, and pour it on the crucian carp.