Gannan fried fish
Overview
Gannan fried fish is a unique local dish in southern Gansu. Together with fish cakes and fish dumplings, it is known as the three fishes of Ganzhou. Fried fish is a local flavor dish pioneered by Chef Ling in the Ming Dynasty. When Wang Shouren (Wang Yangming) was the governor of Ganzhou, he hired Chef Ling to cook. Ling learned that Wang loved fish. In order to show his cooking skills, he often changed the method and taste of fish, which won Wang's appreciation. One time, Ling stir-fried fish with vinegar, which had a unique flavor. The king was very happy after eating it, so he called Ling over and asked what the dish was called. Ling had an idea and thought that this was fried fish with small wine (Ganzhou customarily calls vinegar small wine), why not call it small fried fish? So he responded casually: Fried fish, hence the name of this dish. This dish is available in Ganzhou restaurants today. It tastes sour, sweet, and a little spicy, and both adults and children will like it. Today I will teach you how to make a homemade version
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Ingredients
Steps
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Cut grass carp into small pieces, evenly, and drain slightly. The authentic stir-fried fish only uses the meat of the fish belly. The home-cooked version is not particular about it and just puts everything in it~
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Sizing. One tablespoon of starch, one tablespoon of light soy sauce and one tablespoon of dark soy sauce (you can add less or no dark soy sauce if you don't like it too dark), half a spoon of salt, an appropriate amount of chicken essence, one egg white, one tablespoon of cooking wine (rice wine is better), mix well and marinate for 10 minutes.
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Prepare the ingredients: slice the garlic, shred the ginger, and cut the pepper into hob cubes (I use spicy small peppers for red peppers. If you don’t like spicy food, you can replace it with vegetable peppers). I didn’t shoot the green garlic. Just cut the white garlic into diagonal sections and chop the green onions into finely chopped pieces.
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Heat a pot of oil and prepare to fry the fish. Stir the fish before putting it in the pot (add a little vinegar to prevent it from sticking to the pot). When the oil is hot and smoking is obvious, put it into the pot piece by piece, and use chopsticks to stir it up to prevent it from sticking to one piece. Just fry them for two minutes if they are tender, and fry them for three minutes if they are older. Be sure to boil the oil over high heat. It is said in the hotel that they only take one minute to remove
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It’s fried, our family’s fried ones are relatively old. In fact, you can eat it this way. When I was a child, I liked to eat it secretly. If I was discovered, I would scold it and get very angry.
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Prepare the sauce. Just such a large spoon, one tablespoon of vinegar, one tablespoon of light soy sauce, half a tablespoon of dark soy sauce, half a teaspoon of salt (not enough to add later, I don’t dare to put so much for fear of being salty), half a teaspoon of sugar, and an appropriate amount of chicken essence. Add some water and make it half a bowl.
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One and a half kilograms of fish fried a large plate, but I only fried half of it. Eat the rest early, it won’t be fragrant after being stored for a long time
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Leave the base oil, add ginger and garlic and sauté until fragrant
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Add the green pepper and green garlic segments and stir-fry, add a little salt, a little bit.
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Fry for a minute, add the fish pieces, and stir gently, being careful not to break the fish. Add the prepared sauce and simmer for a while.
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It's still a bowl of sauce, add some water and starch, I put about half a tablespoon of powder, water is optional, I put a small half bowl. After simmering in the pot for about two minutes, you can add the water starch.
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Collect the juice, sprinkle with chopped green onions, stir and serve.
