Gou Sanxian

Name: Gou Sanxian
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pieces Crucian carp; 1 piece Ang Porcupine; 400g river snail; Some shallot; Some ginger; Some garlic; Some salt; Some Cooking Wine; Some Soy sauce; Some Vinegar; Some Sugar; Some chili; Some Doubanjiang; Some pepper; Some oil

by Old lady who loves to dance

4.8 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Qidong is located at the mouth of the lower reaches of the Yangtze River, with low terrain and full of rivers and ditches everywhere. Not only seafood, river fresh, but also ditch fresh.
In the countryside here, every family has a ditch in front of and behind their houses.
Shimoda took the work, took the pond net, and went back and forth in the ditch, and some small fish and shrimp jumped in the net. Not to mention the snails!
Wash it, put it in a large pot, add some salt, oil, and stuff a handful of firewood in the stove. After a while, a large pot of scented ditch sanxian will be ready.
Now, Qidong’s Luangou has fewer people and more people. The ditch sanxian has become a housekeeping dish for many “farm dishes”. The prices of crucian carp and thorny fish have been rising, and even the snails are selling more expensively. "

Gou Sanxian

1. Crucian carp, ang thorn fish, remove the scales, belly and gills, wash and drain the water. Soak the snails in clean water for half a day, spit sand, cut the tail and wash.

2. Use a dry towel to dry the crucian carp, heat the oil in the pan, put it down and fry it golden on both sides. Serve out.

3. Fry the angkor fish in oil and serve.

4. Heat oil in a pot, add ginger, garlic, and chili until fragrant.

5. Put down the escargot and stir fry.

6. Put an appropriate amount of water, add sugar, cooking wine, dark soy sauce.

7. Put the crucian carp and angkor fish on the escargot and cook for 5 minutes on high heat.

8. Put a spoon of bean paste.

9. Put half a tablespoon of chili sauce, add a few drops of vinegar, and cook for 6 minutes on high heat.

10. Add some salt and pepper and cook for 2 minutes.

11. Just add some scallions.

12. Slowly shake the iron pan and pour it onto a large plate.

13. A big pot of delicious "Ditch Sanxian" is ready!
Add a little red pepper for decoration at the end.

Tips:
1.Because it is a small fish, you can't turn it during cooking (for fear of breaking), put the snails on the bottom, and cook the fish on top, so that the bottom of the pot will not be muddy.

2.You can't use a spatula when it is full, because the fish will be broken and unsightly, so you must lift the pot and pour it on the plate.

3.The soup must not be boiled, otherwise it will not be poured out.

4.While cooking, shake the pot a few times to make the seasoning uniform.

5. For this dish, it is better to put less chili, don't cover the umami taste of the fish.

6. Ditch Sanxian, not only limited to these three, shrimp and crab can be put down and boiled.

I didn't buy any river prawns today, so I won't put them anymore.