Name: Dry Roasted Crucian Carp
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: A Fresh crucian carp; piece Pork belly; a little shallot; 2 Pickled peppers; a little Fresh green pepper; Some ginger; Some garlic; 2 Bubble ginger; a little salt; a little Cooking Wine; a little White pepper; 2 spoons Pixian Doubanjiang; 2 spoons Soy sauce; 1/2 spoon Oyster sauce; Spoonful Glutinous rice; 1/2 spoon Vinegar; 1/2 spoon Five spice powder; 2 spoons corn starch; 2 spoons Rapeseed oil

Dry Roasted Crucian Carp

by Yuxin Xinxin

4.9 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

Dry roasting is a technique of Sichuan cuisine, which is delicious and delicious. If you want to cook well, you have to master certain methods. "

Dry Roasted Crucian Carp

1. The fresh fish is cleaned and marinated with cooking wine and salt.

2. Prepare all the side dishes

3. Put oil in the pan, dry the pork belly and set aside.

4. Cover the front and back of the marinated fish with starch. Pan frying

5. Fry golden brown on both sides and set aside.

6. When frying, be sure to fry it and then turn it over

7. Put the oil in the bottom of the pot. Scallion ginger garlic, pickled pepper and ginger, stir fry celery.

8. Add Pixian bean paste and stir-fry to get the red oil.

9. Put in an appropriate amount of water. Add the crucian carp and pork belly and bring to a boil on high heat.

10. Add light soy sauce, dark soy sauce, oyster sauce, white pepper to taste.

11. Simmer on medium heat for 20 minutes, then turn to high heat to collect the juice. Add fresh Chinese pepper five-spice powder and glutinous rice grains.