Name: Gannan Fried Fish
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece grass carp; 2 pcs green pepper; 2 pcs Red chili; 1 Green garlic; Some ginger; Some garlic; Some shallot; Some salt; Some oil; Some Soy sauce; Some Sugar; Some (MSG) Chicken Bouillon Powder; Some Cooking Wine; Some Egg white

Gannan Fried Fish

1. Cut the grass carp into pieces, cut into smaller pieces, evenly, and drain a little bit of water. The authentic small fried fish only uses the meat of fish maw, the homemade ones don’t pay attention to it, just put everything~

2. Sizing. One tablespoon of starch, one tablespoon each of light soy sauce and dark soy sauce (if you don't like too dark, you can put less or no dark soy sauce), half a spoon of salt, appropriate amount of chicken essence, 1 egg white, 1 tablespoon of cooking wine (rice wine is better), mix well , Marinate for 10 minutes.

3. Prepare the ingredients: slice garlic, shred ginger, cut chili into hob pieces (red chili I put hot pepper, can be replaced with vegetable pepper if you don’t eat it), green garlic did not shoot, just cut the white garlic into oblique sections, and cut the green onion into chopped green onions. .

4. Boil a pot of oil and prepare to fry the fish. Mix the fish before putting it in the pot (put a little vinegar to prevent it from sticking to the pot). When the oil is hot, it is obvious that the smoke is almost the same. Put them in the pot one by one, and use chopsticks to move it to prevent it from sticking to one piece. You can fry for two minutes when you eat the tender ones, and fry for three minutes for the older ones. It must be boiled over high heat. The hotel is said to be fished in just one minute

5. The fried ones are old. Our fried ones are quite old. In fact, it can be eaten like this. When I was young, I liked to eat it secretly.

6. Adjust the sauce. Just such a big spoon, one tablespoon of vinegar, one tablespoon of light soy sauce, half a tablespoon of dark soy sauce, half a teaspoon of salt (not enough for the latter, I am afraid of salty, I dare not put that much), half a teaspoon of sugar, and a moderate amount of chicken essence. Add more water and make half a bowl.

7. A catty and a half of fish fried a large plate, but I only fry half a plate. Eat the rest early, it won’t fragrant after a long time

8. Save the base oil, add the ginger and garlic and sauté first

9. Add vegetable pepper, green garlic and stir-fry, put a little salt, a little bit.

10. Stir-fry for a minute, add the fish pieces, and gently move them, being careful not to spoil the fish. Put in the prepared sauce and simmer for a while.

11. It's still the sauce bowl, and some water starch, I put about half a tablespoon of powder, the water is free, I put a small half bowl. Simmer in the pot for about two minutes, then you can put water starch in it.

12. Collect the juice, sprinkle the chopped green onion, mix it, and start the pot.

Tips:
1. There is no non-stick pan at home, you can put some vinegar before frying the fish, heat the oil, and absolutely do not stick. How do you know if the oil temperature is enough? Drop the fish paste into the oil pan, and it will bubbling immediately. Up.
2. Don't put too much salt in the sauce, taste it before starting the pot, and add it if it is not enough.
3. Don't collect the juice too dry, it will not taste too dry
4. Home-style practices are not too particular, what to put in the material, you can put some carrot slices, it will look better
5. The spoon used in the step, the spoon must be read clearly