Authentic method of Sichuan dried fish

The authentic practice of Sichuan dried fish is as follows:

Ingredients: grass carp, cooking wine, soy sauce, salt, onion, ginger, soy sauce, sugar, balsamic vinegar, clear water, star anise, pepper and garlic cloves.

1, a fresh grass carp, treat the visceral scales, clean them, and dry the surface with kitchen paper.

2. Cut it into large pieces, then cut it in half and put it in the pot. Add one tablespoon of cooking wine, one tablespoon of soy sauce, a little salt, a proper amount of ginger slices and shallots, fully grasp them by hand, and marinate for 10 minute.

3. Put a proper amount of cooking oil into the wok, heat it to 60% and put the marinated fish pieces into the wok. Don't turn the fish pieces in a hurry, wait a minute before turning them.

4. When frying, keep medium heat and fry the fish into golden brown on both sides.

Step 5 prepare the sauce. Mix the sauce with one teaspoon of light soy sauce, two teaspoons of light soy sauce, one teaspoon of balsamic vinegar and appropriate amount of sugar and salt, then add half a bowl of water and stir well for later use.

6. Use a clean wok, without putting oil in the wok, directly add the sauce and the prepared spices, and keep the fire low for 3-4 minutes after boiling.

7. Time is up. Take out these seasonings with a colander. Then add the fried fish pieces for about 4-5 minutes to collect the juice.

8. After cooking, sprinkle with white sesame seeds or chopped leeks.