The method of cooking dry grilled fish
Health benefits
Crucian carp: diuretic and anti-inflammatory properties
Pork belly: moist and dry, moist and dry
Douban sauce: nourishing blood, protecting teeth, and protecting bones
Ingredients and materials
Appropriate amount of bean sprouts
1 crucian carp
Moderate amount of pork belly
Moderate amount of Douban sauce
Moderate amount of rice wine
A small piece of scallion
Jiang, a small section
Moderate amount of pork belly
Moderate amount of sugar
Moderate amount of monosodium glutamate
Salt in moderation
Oil some
Moderate amount of Douban sauce
Moderate amount of sugar
Moderate amount of monosodium glutamate
Moderate amount of scallions
Moderate amount of ginger
Appropriate amount of soy sauce
Moderate amount of rice wine
The method of cooking dry grilled fish
1. Prepare the fish, wash it thoroughly, and cut 3-5 incisions on the belly of the fish to enhance its flavor (the incisions should not be too deep to avoid cutting the fish)
2. Cut the scallions and slice the ginger into two parts. Put one part into the fish belly and chop the pork belly into small pieces
3. Prepare oil, sugar, soy sauce, rice wine, and Douban sauce
4. First, clean the pot, dry both the pot and spoon with a dry cloth, then light the fire. Heat up the pot and add three tablespoons of oil. When the oil is about 70% hot, put the fish in and slowly pour the hot oil over the fish with a spoon (make sure the fish moves in the oil pot during frying to prevent sticking to the pot). When the fish is crispy, take it out and pour out the oil from the pot for later use
5. Take some oil from the just fried fish and put it in a pot. Add scallions and ginger until fragrant, then add bean sprouts and stir fry for two or three times. Add the prepared pork belly and stir fry until cooked. Then add Douban sauce (Douban sauce is very salty, so we don't need to add salt to this dish), add a little soy sauce and water, stir fry continuously, and add water again. When you see bubbles coming out of the pot, put the fish in, add water again, and also add rice wine. Add some sugar, slowly pour the soup over the fish, and keep burning over medium heat. At this point, you will find that the sauce is getting less and less. Add some flavor essence to get the fish out of the pot
6. Don't break the fish when plating
Tips
Eating more fish can make you smarter. My favorite dish is a dry grilled fish with a bowl of white rice
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