Ci Ba Fish

2009121184919970
Originally uploaded by jl's recipe

Marinated raw materials: grass carp 1 (about 2 kg) pepper 2 tablespoons (30 grams) salt 1 teaspoon (5 grams) ginger 10 dried red pepper 2 tablespoons (30 grams) minced garlic 2 tablespoons (30 grams) 1 large onion small the cooking wine 1 tablespoon (15ml)

Frying ingredients: soy sauce 1 tablespoon (15ml) vinegar 1 tablespoon (15ml) sugar 1 teaspoon (5 grams)
Method: 1) to the internal organs of grass carp to the scales after the clean water. To cut out the head, and then the fish cut into uniform small pieces of about 6 cm, placed in a large bowl. 2) Add onion, ginger and minced garlic. Use scissors to cut dried chili into the paragraph, and then poured into the pepper, cooking wine and salt, mix gently grasping evenly (be careful not to let the fish bone spurs hand). 3) Ban Hao grasping the fish with the seasoning with a sealed bag mouth sealed, after the refrigerator freezer room preserved for 7 days. 4) 7 days, remove the steak thawing Yan Hao (temperature is low, may be placed under the sun thaw, while the daily high temperature thawing). Thaw fish, to the semi-dry, it will be fish in spices stripped off and put it into a small bowl back. 5) The pot put a little oil, a small fire to heat Qi Cheng, the next fish fillet kang. (Kang Wuhan say, I think the English translation, it should be close to the meaning of fried). Kang to the double-sided golden fish, the fish out. 6) the small salted fish feed into the pot, add soy sauce, and sugar, and a little bit of cold water. Large fire 20 seconds later, the fish in the inverted Hui Guo, cover burn 2 minutes, open the lid closed fire juice into the pan before cooking and then a few drops of vinegar to upgrade to keep the delicious steak. Sheng late sprinkle some sesame seeds.