How to cook baogong fish?

Cuisine and its efficacy: Anhui cuisine

Materials for making baogong fish:

Ingredients: small crucian carp and so on.

Characteristics of baogong fish:

This dish is a traditional cold dish in Hefei, with red sauce color, crisp bones and rotten meat, instant population and crisp fragrance.

Teach you how to cook baogong fish. How to cook baogong fish is delicious.

1. Choose fresh small crucian carp, about 7 cm long, and remove scales, gills, intestines, washing and water control. Add 75g soy sauce, Nike of Shaoxing wine, 10g onion and 10g ginger slices, marinate for about 30 minutes, wash lotus root and cut into 2mm thick slices. ? 2. Take a wok, spread a layer of ribs with clean meat on the bottom of the wok, then put a layer of lotus root slices, ginger slices and onion segments, then circle the heads of small crucian carp one by one to the side of the wok, put 175g soy sauce, 75g vinegar, Shaoxing wine and rock sugar in a bowl, mix well, add 150g water, and pour into the wok. When eating, take some lotus root slices and put them at the bottom of the plate. Take out the fish sticks, put them on a plate and pour in sesame oil. ? Tip: 1. The original practice was to put a layer of washed broken porcelain in the pot instead of ribs. In order to prevent the pot from starting to lake, but pig bones can also prevent the lake from starting to taste better, so this change was made. ? 2. Don't boil the pot when stewing on low fire to prevent the fish from being broken.