Description:The style of cooking is classified: Sichuan Cuisine | Private savings dish | Suit the taste of both old and young Taste: Fragrant Make the difficulty: It is (elementary) to cut the mound Make time: 30 minutes The materials: Live 2 of black carp or 1...
A black carp of beans
- The style of cooking is classified: Sichuan Cuisine | Private savings dish | Suit the taste of both old and young
- Taste: Fragrant
- Make the difficulty: It is (elementary) to cut the mound
- Make time: 30 minutes
- The materials: Live 2 of black carp or 1 of mandarin fish ' Weigh about 600 grams)
- Condiment: The garlic is not 30 grams, 50 grams of chopped scallions, Jiang Wei, soy sauce, candy, vinegar are 10 grams respectively, continue 25 grams of wine, 15 grams of wet starch, 2 grams of thin salt, 40 grams of broad bean paste in Pi County, 300 grams of meat soup, 500 grams of well done vegetable oil(nearly dawdle 150 grams)
- Black carp's method of beans:
- 1,Manage the fish netly, in every Ji two knife of two sides of fish's body (close to the fishbone deeply) ,Spread and continue wine, thin salt to salt down slightly.
2,Frying pan have very hot oven, put oil cook until 70% hot, put fish fry and pull out. Pan leave 75 of oil, put broad bean paste, county of Dancheng, ginger, garlic fry until oil red, the fish, meat soup put, move it on the small fire, in addition the soy sauce, sugar, thin salt, it is well done to cook the fish, put into the plate.
3,The original pan is put on the very hot oven, collude glimmeringly with the wet starch, drench the vinegar, spread the chopped scallion, water it on fish. Attention: Must use the fresh black carp or mandarin fish to be raw materials. The steamed juice should be strong while cooking, make the fish glue the even steamed juice and tasty. - Note:
