也许你吃过红烧鱼，在美味的肉汤中味道浓郁。 那么你吃过干烧鱼吗？ 它与红烧鱼非常相似，但也有区别。 这道干烧鱼肉汤不多，整体不是很滋润，而且这道菜的味道有点甜，因为结合了米酒：这道菜充满了特殊的味道。 如果这引起你的兴趣，请尝试和我一起做饭！
豆瓣酱干烧鲤鱼的制作技巧
干烧鲤鱼先油炸，然后再炖。 在煎鱼之前，用干净的毛巾将鱼肉的内外表面拍干。 鱼身上的任何水滴都会在热油中变成蒸汽，导致热油飞溅，烫伤你的手。
注意保持鱼肉完整。 烹饪时，不要翻鱼，只需取一个大勺子，将周围沸腾的肉汤倒在鱼身上。
切猪肉和其他配料时，切块的确切大小并不重要，只要它们很小，但切块时大小需要保持一致。 较小的块煮得更快，并且具有一致的尺寸可以使这些块均匀地煮熟。
将鱼清洗干净后，在鱼背两侧做X形切口，小鱼一般2-3个“X”。 “X”的长度不需要延伸到鱼的腹部。 这些削减服务于三个重要目的：
- 加快鱼的烹饪速度
- 在烹饪过程中防止鱼皮从肉中脱落，让鱼在完成的菜肴中保持美丽
- 让肉汤渗入鱼皮，使鱼肉更入味
干烧鱼
也许你吃过红烧鱼，味道浓郁的鱼肉，充满香味的汤汁。那么你吃过干烧鱼吗？它和红烧鱼很像，但是又存在着不同。干烧鱼这道菜没有很多的汤汁，整体不是非常的湿润，并且这道菜的味道是有点甜的，因为有了米酒的配合，所以这道菜充满了特别的味道，如果你感兴趣的话，那么请尝试和我一起烹饪！
配方成分
Equipment
Method
Preparation
- Kill and clean the fish, rinse the body and body cavity. Peel and wash the green garlic, onion, ginger, and garlic.1 Crucian Carp
- Use a knife to make “X” shaped cuts on the surface of the fish, about 2 to 3 mm deep.
- NOTE: Make the "X" cuts on both sides of the back of the fish, and make a different number of "X"s depending on the size of the fish, usually 2-3 "X"s for small fish. The length of the "X" does not need to extend to the belly of the fish. These cuts serve three important purposes: to speed up the cooking of the fish; to keep the skin, as it shrinks during cooking, from pulling away from the flesh, keeping the fish beautiful in the finished dish; and making the flesh of the fish more flavorful, by allowing the broth to penetrate the skin.
- Chop the pork into small chunks, about 5mm x 5mm (3/16 in). Chop the mushrooms, bamboo shoots, minced green garlic, scallions, ginger, and garlic. Mince the pickled peppers and doubanjiang bean paste together.
Cooking
- Add enough oil to cover the fish to the wok, heat the oil to 150° – 180° C (300° – 355° F). Pat the fish inside and out with a clean towel to absorb any water. Then add the fish and fry until golden brown and remove. Remove the oil.1 Crucian Carp
- Add 20ml of oil to the wok again, fry the pork until it changes color.2 ounces pork, 2-3 shiitake mushrooms, 3 slices ginger, 2 cloves garlic, 2 pickled red pepper, 1 tsp dark soy sauce, 2 tsp Pixian Doubanjiang bean paste, 2 ounces winter bamboo shoots
- Then add the ginger, garlic, bamboo shoots, doubanjiang bean paste with pickled pepper, mushrooms, and the dark soy sauce.
- Next, add the fish and enough water to cover the fish. Then season the broth with salt, sugar, monosodium glutamate, light soy sauce, and rice wine.1 tbsp Shaoxing wine, Salt , 2 tsp white sugar, 1 tsp light soy sauce, 1/2 tsp MSG
- After cooking for 3-4 minutes, add the green onion and green garlic. Boil the fish until soft, remove it and place it on a plate. Add sesame oil to the stock in the pot, heat until thick and pour over the fish.1 scallion, 1 green garlic, 1/2 tsp sesame oil
- Finish.
Nutrition
Notes
Before frying the fish, pat the inner and outer surface of the flesh dry with a clean towel. Any water droplets on the fish will turn to steam in the hot oil and cause the hot oil to spatter, scalding your hands.
Take care to keep the fish meat intact.
While cooking, don’t turn the fish, just take a large spoon and pour the surrounding boiling broth over the fish.
When chopping the pork and other ingredients, the exact size of the pieces is not important as long as they are small, but the size needs to be consistent when chopping. Smaller pieces cook faster, and having consistent size makes the pieces cook evenly.
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