Diving fish is a dish in Sichuan.Although the practice of diving fish is simple, the fish is tender, fragrant, and slightly spicy. It is a very popular dish.The so -called "diving" refers to the short time in the water.There are many varieties available in the fish in diving fish. Mulk, catfish, and grass carp are all available. The taste is very good.
Handling fish method
The ingredients are prepared for 1 catfish, ginger slices, red pepper festivals, green onion sections, soy sauce, pepper, monosodium glutamate, refined salt, juice, fresh soup, refined oil.
Method steps 1. Reflection of 7 cm long and 2.5 cm wide strips of net fish. Use citrus leaves, orange leaves, chrysanthemum leaves for 10 minutes to remove fishy, ??wash, and then use salt, sauce, ginger code flavor 10 flavor 10minute.
2. Stir -stir -fry the medium heat, burn the oil until 50 % of the heat, soak ginger, pickle pepper, and onion fried flavor, mix fresh soup and boil, add salt, pepper, white soy sauce, monosodium glutamate, white sugar, and then putFish strip, boil raw, put the MSG for a pot.
Tips 1. The fish bar is slightly thicker. After removing the fish, remove the leaves and remove the amount of water.
2. Moderate fire, too large and too small will affect the taste of this dish.
3. Catfish meat contains 17.3 grams of protein per 100 grams. It also contains nutrients such as fat and multiple vitamins and minerals.
The practice of Guangan diving fish
Prepare 600 grams of ingredients, 50 grams of fungus, 30 grams of green pepper, 5 grams of salt, 3 grams of chicken essence, 5 ml of raw soy sauce, 3 ml of vinegar, 5 grams of douctian sauce, 5 grams of ginger slices, 3 grams of garlic, an appropriate amount of edible oilEssence
Method Step 1. Step the mullet, remove scales, gills, internal organs, wash, cut off the head, tail without.
2. Cut the fish into slices and pickle with salt, chicken essence, and raw soy sauce for about 10 minutes. Wash and sliced ??green pepper, and make the fungus. Put it in a boiling water pot and cooked and remove the drain.
3. Fire on the clean pot, inject edible oil, boil to 60 % of the heat, put the fish slices into the pan and pour the oil.
4. Leave a little base oil in the pot, sauté ginger slices, minced garlic, and bean paste, stir -fry the green peppers, fungus, and fish slices, cook in raw soy sauce, vinegar, add the pot to the hot stonesJust in the bottom of the bowl.

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