The recipe for Soviet style fried fish

Health benefits

Sichuan pepper: dehumidification

Octagonal: regulating qi, relieving pain, warming yang

Cinnamon: dispelling blood stasis and reducing swelling

Ingredients

One grass carp (weighing over 3 pounds)

Moderate amount of oil

Moderate amount of salt

20 grams of cooking wine

15 grams of dark soy sauce

Light soy sauce 20g

30 grams of rock sugar

Oyster sauce 20g

10 grams of vinegar

20 Sichuan peppercorns

Two pieces of star anise

Two fragrant leaves

1 piece of cinnamon

Moderate amount of scallion and ginger

The recipe for Soviet style fried fish

1. Soviet style fried fish 1. Grass carp slaughtered and cleaned up

2. Su style fried fish 2. Remove the head and tail and leave the middle section

3. Su style fried fish 3. Cut two centimeters thick slices

4. Suzhou style fried fish 4. One split into two

5. Su style fried fish. 5. Cut ginger slices and scallions

6. Soviet style fried fish 6. Adding salt and cooking wine

7. Stir fried fish in Suzhou style. 7. Grab well and marinate for at least two hours

8. Su style fried fish 8. Cinnamon, Sichuan pepper, star anise, and fragrant leaves

9. Soviet style fried fish 9. Pack with ingredients and seal well

10. Stir fried fish in Suzhou style. 10. Boil an appropriate amount of water and add the seasoning package

11. Soviet style fried fish 11. Boil over high heat for 20 minutes

12. Stir fried fish in Suzhou style. 12. Take out the ingredient package and add ice sugar to dissolve

13. Suzhou style fried fish 13. Seasoned wine

14. Soviet style fried fish 14. Light and dark soy sauce

15 Suzhou style fried fish 15. Adding oyster sauce to thicken and enhance freshness

16. Stir fried fish in Su style. 16. Turn off the heat and add vinegar

17. Stir fried fish in Soviet style. 17. Let the cooked sauce cool and set aside for later use

18. Stir fried fish in Suzhou style. 18. Soak the marinated fish chunks dry

19. Stir fried fish in Soviet style. 19. Bring to a boil and heat the oil to 70% heat

20 Su style fried fish 20. Add fish chunks to medium heat and fry until golden brown, drain oil

21. Stir fried fish in Soviet style. 21. Put in the sauce while it's hot, wrap it and dip it evenly, then remove it

22. Stir fried fish in Suzhou style. 22. Let it cool and serve on a plate

23. Su style fried fish 23. A delicious Su style fried fish is ready

24. Su style fried fish 24. I'm Chen Chen, come to Xiangha and exchange ideas together

Tips

You can use both green fish and grass carp, with green fish being the best choice. The fish should be larger, weighing over 3 pounds, and 4 pounds is best. Adjust the seasoning according to the size of the fish. The traditional seasoning method does not contain oyster sauce, and the taste is very good after adding oyster sauce. It is recommended.

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