Health benefits
Carp: Protect liver, enhance immunity, delay aging
White sugar: low protein
Star anise: regulate qi, relieve pain, and disperse Cold
Ingredients
Carp ( 1 (1.5 pounds) ) | Pork belly or beef ( 50g ) |
Pickled mustard ( ) | Winter bamboo shoots ( ) |
Garlic sprouts ( ) | Green pepper ( ) |
Red pepper ( ) | Salt ( ) |
PI County Doubanjiang ( ) | Fish-flavored pickled pepper ( ) |
White sugar ( ) | Chicken Essence ( ) |
MSG ( ) | Soybean soy sauce ( ) |
Octagonal ( ) | Zanthoxylum bungeanum ( ) |
How to cook dry fish
1. Cut all ingredients into small cubes
2.Carp is marinated with a knife
3.The marinated fish is photographed raw The flour is ready for frying
4. Heat the oil to 7-8% hot and fry the fish.
5. Fry until golden brown, remove and drain
6. Leave the bottom oil in the pot, sauté the pickled peppers, onions, ginger, garlic and bean paste until fragrant
7. Add the diced meat and stir-fry until cooked, take out one-third of the ingredients and set aside, then add water to season the fish
8. Cook the fish over medium heat and add a little cooking wine.Balsamic vinegar
9.Drain the soup and remove the fish from the fish plate
10. Leave the bottom oil in the pot, pour in the auxiliary ingredients fished out before, and stir-fry
11.Add in green pepper, red pepper, diced garlic sprouts and stir-fry evenly
12.Pour the fish on it and serve
Tips
The temperature of the fish oil must be above 70%.After cooking the fish, take it out and do not break it into pieces
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