Sichuan famous dish "dry roasted fish", known as the first fish dishes!

Sichuan cuisine is one of China's eight major cuisines, which has a dish called "dry roasted fish". Why this dish, because a trip to Chengdu, an experience. Open the menu, inadvertently found a dish called dry roasted fish, ordered and ate, the flavor is still unforgettable!

Coincidentally, my mother is also Sichuan (once in the factory canteen as a chef for ten years), I think he must know how to do, back to inquire after the real. After my mother's hand-to-hand teaching, I can now also make it very delicious! Now let's take a look at this dish together.

First of all, we have to prepare the materials: carp 1, about 70 or 80 grams of meat, ginger, garlic, green onion, each moderate.

Seasonings: Pixian bean paste small spoon, cooking wine, vinegar, soy sauce, salt, chicken essence, a little each, dry chili.

Practice: 1. carp slaughtered and washed, then use a knife on both sides of the fish body change cross knife, and then wipe a small amount of salt, a small amount of wine, marinate for ten to fifteen minutes; five-flower meat washed, cut into small dices.

2. Heat the pan with cold oil and fry the carp until brown on both sides, then remove from the pan and control the oil.

3. pot of oil hot, under the pork diced stir fry evenly, and then into the Pixian bean paste stir fry red oil, into the dried chili peppers, half of the green onion, ginger, garlic stir fry, into the wine, soy sauce stir fry, into the carp. Pour clear water flooded over the fish, high heat boil, then add sugar, salt and chicken seasoning; and then change to low heat, burn until the fish is cooked through, out of the pan on a plate, the juice to stay in the pot.

4. Continue to simmer the soup over low heat and keep stirring with a spatula, and when the fish sauce thickens, pour in cooking oil and vinegar, and then pour it over the fish and sprinkle the remaining scallions.

Do this dish points: to master the fire, step 3 is very important. A first to stew slowly over low heat, can not use high fire, or easy to boil dry burn paste work lost in the collapse. Similarly, when frying fish, you should pay attention to the fire!