Name: Signature Fish
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Crucian carp; 30g Cooking Wine; 15g Corn flour; 20g ginger; 3 cloves garlic; 1 Shallots; 50g Doubanjiang; 20g Zaba Chili; 1g pepper; 5g Sugar; 20g Dried Chili Festival; 3g Peppercorns; 5g Cooked Sesame

Signature Fish

by Food Fun Vegetable House

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

I'm lazy lately, too lazy to not write a recipe, but the three meals a day are still the same. I have to admit that laziness is a cancer, a cancer of immortality. Once you get sick, it's really out of control. Today I finally adjusted my mind, and I must write recipes for everyone, otherwise my hands will be rusty. [Welcome to exchange food, please search WeChat public account: "Shiqucaiwu" or directly add EJM2467]

Many friends discovered that Cai Cai Wu has made several fish-related dishes in a row recently. I counted that there are really 3 or 4 dishes, from Youting crucian fish to spicy boiled fish to watercress crucian, although they all use fish as the main item. Material, but the taste varies greatly.

As a foodie, I deal with what I eat every day. I can't do it every day, and I can eat it too. What's more, for a foodie who loves to eat and cook, it is a kind of satisfaction to cook food by yourself.

Today’s signature crucian carp is delicious on the inside but spicy on the outside. The first thing in the entrance is the numbness of Chinese pepper, which is numb on the tip of the tongue; then the hot pepper, which teases the taste buds, then the freshness experienced by the stimulated taste buds, and finally the fragrance that fills the entire mouth. Spicy and delicious.

Signature Fish

1. Prepare the raw materials in advance to talk about: You can choose grass carp or crucian for fish. There is no fixed standard, just choose the one you like.

2. Clean the crucian carp, cut it in half from the back, treat the fish head separately, and use salt, ginger, cooking wine, cornstarch to taste for 15 minutes

3. Put the well-coded fish in a bowl, place it in a steamer, and steam for 10 minutes on high heat. Steam until it is ready for use

4. Cut green onion into flowers; cut dried chili into sections; cut old ginger and garlic into rice and set aside

5. Pour oil in a pot and heat to 60%. Add ginger rice, garlic rice, watercress, and glutinous rice to stir-fry the red oil and flavor.

6. Take out the steamed fish for later use. Talking: The time for steaming the fish should not be too long, because too long the fish will easily become old

7. Pour in an appropriate amount of fresh soup or water to boil, add salt, cooking wine, pepper and sugar to boil out the taste. Talking: Don’t boil too much soup.

8. Pour the boiled soup on the fish in the bowl

9. Clean the pan, pour the oil and heat it up, add the dried chili knots and the peppercorns to fry until fragrant, then pour the fish and sprinkle with chopped green onion and cooked sesame seeds.