It's a slogan that we've always recommended for fish in autumn. It's really good for you to eat dry fish? Different from the traditional way, this dish can be called the best fish.
Ingredient: 1 live carp (1000g).
Accessories: 250g spaghetti, 75g sweet wine, 50g scallion, 15g ginger, 15g bean paste, 15g Shaoxing wine, 3G rice vinegar, 5g pickled chili, 10g soy sauce, a little refined salt, 5g sugar, 2G monosodium glutamate, 20g Lake powder, 300g refined oil (15g consumption).
practice
1. Remove the scales and gills of the fish, cut open the abdomen to dig out the internal organs, take out the roe and wash it with the fish, wipe dry the water, put the roe into the belly, and carve a knife pattern on the back of the fish on both sides.
2. Put the noodles into the boiling water pot to cook, take them out, use cool water; cool them moderately, put them into 10 saucers for standby.
3. Put the frying pan on the middle fire, add 150 grams of oil to heat it, buckle the noodles in the dish into the hot oil and fry them yellow on one side, remove the material plate, turn the noodles over and fry them yellow on the other side, drain the oil and set aside.
4. Heat the frying pan on a high heat, lubricate the wall with oil, heat up with refined oil, spread the fish evenly with soy sauce for a moment, put it into hot oil, fry it slightly yellow on both sides, pour out and drain the oil, add 100g oil into the pan, stir fry the chili powder and bean paste to get red oil, then stir fry the sweet wine, onion and ginger powder, and then put three fourths of them in reserve. Return the fish to the pot, add Shaojiu, soy sauce, salt, sugar and clear hot water About 500 grams of boiling, cover the pot and change to medium and small fire for 6 minutes_ 8 minutes until cooked, then return the spare seasoning to the pot, add monosodium glutamate, use high heat to collect the sauce, pour in the lake powder to mix the sticky gravy, turn the fish over, spoon the sauce on the fish, drop the rice vinegar into the big fish plate, and put 10 pieces of fried noodles on both sides of the fish.
Characteristics of dry roast fish: when cooking other fish dishes, such as Douban fish, braised fish, etc., after the fish is mature and put on the plate, the soup in the pot should be properly mixed with lake powder, so that the juice can be adjusted and drenched on the fish, so as to achieve the purpose of thick flavor. The 'dry' roast fish is different. After the fish is cooked and put on the plate, the fish juice in the pot does not need to be thickened by starch. Instead, the juice is boiled continuously. When the water is dried and the remaining oil is spit out, the juice is poured on the fish to make the fish taste stronger. This method is called 'natural thickening', which is the difference between the dry roast fish and other fish dishes.