The most authentic way to cook dry-fried fish

Dry-fried fish is a famous dish in Sichuan. It can be made with grass carp, yellow croaker, carp and other ingredients. The dry-fried fish looks very bright in color, tastes salty, has a more obvious spicy taste, and some sweetness. It can be said to be a famous fish dish and a dish with relatively high nutritional value. It is relatively not difficult to make.

The most authentic way to cook dry-fried fish

Method: 1. Remove the scales and gills of the fish, cut open the belly and remove the internal organs, take out the fish roe and wash them together with the fish, wipe dry, stuff the fish roe back into the fish belly, and make a straight knife mark on both sides of the fish back. 2. Put the noodles into boiling water and cook until done. Take them out and rinse with cold water. Let them cool and place them in 10 saucers for later use. 3. Put the wok on medium heat, add 150 grams of oil and heat it. Put the noodles in the dish into the hot oil and fry one side until golden brown. Remove the dish, turn the noodles over and fry the other side until golden brown. Pour out the oil and set aside. 4. Heat the wok on high heat, lubricate the wok wall with oil, then heat refined oil, spread soy sauce on the fish body and wait for a while, put it into the hot oil and fry on both sides until slightly yellow, pour out and drain the oil, put another 100 grams of oil in the wok, add pickled chili powder and bean paste to make red oil, then add sweet wine, chopped green onion and ginger, stir-fry and serve three-quarters of the sauce for later use, put the fish back into the wok, add Shaoxing wine, soy sauce, salt, sugar, and about 500 grams of hot water, bring to a boil, cover the pot and simmer over medium-low heat for 6-8 minutes until cooked, then return the reserved seasonings to the wok, add MSG, and use high heat to collect the sauce, pour in water starch to make a sticky marinade, turn the wok over and scoop the seasoning onto the fish body with a spoon, drip in rice vinegar and put it on a large fish plate, and place 10 pieces of fried noodles on both sides of the fish body.

Nutritional value and characteristics: spicy and delicious, unique flavor. Cut the grass carp on both sides, add onion, ginger, garlic, salt and cooking wine to marinate for a while, dice the pork belly and mushrooms for later use;