Dry roasted Jinchang fish
Overview
The dried fish meat is rich in aroma, salty and delicious.
Tags
Ingredients
- Chicken Essence Appropriate amount
- Coriander Appropriate amount
- Dried chili pepper Appropriate amount
- Edible oil Appropriate amount
- Garlic Appropriate amount
- Jinchang fish 1
- Liquor Appropriate amount
- MSG Appropriate amount
- Onions Appropriate amount
- Oyster sauce Appropriate amount
- Pepper noodles Appropriate amount
- Pixian Douban Appropriate amount
- Pork Appropriate amount (seven points thin and three points fat)
- Sprouts Appropriate amount
- White sugar Appropriate amount
- Zanthoxylum bungeanum Appropriate amount
- ginger Appropriate amount
- salt Appropriate amount
Steps
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Remove the scales, remove the gills, remove the dirt, and wash.
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Cut the Jinchang fish diagonally several times on the back to make it easier to absorb the flavor. Then add white wine, salt, shredded ginger, and green onions and marinate evenly for about ten minutes.
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Heat the pan, pour oil, and when the oil temperature reaches 70%, fry the fish until the surface is dry and fragrant.
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Remove and set aside.
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Heat the pan and pour oil. When the oil temperature reaches 30%, add the pork and fry the oil slightly. Then add white wine, Sichuan peppercorns, ginger and garlic granules, dried peppers, bean sprouts, and pepper noodles until the aroma is released. Add the bean paste, stir-fry until fragrant, and add water.
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Add the fried Jinchang fish, add sugar and oyster sauce, bring to a boil over high heat, turn to low heat, cover and simmer for 8 minutes, reduce the juice over low heat until the soup thickens. Take out the fish and put it on a plate. Add chopped green onion, a little chicken essence and MSG to the soup in the pot and mix well. Finally pour in the soup and sprinkle a little chopped green onion and coriander for flavor.
