Dry roasted crucian carp

Overview

Dry roasting is a technique in Sichuan cuisine, which is delicious and delicious. If you want to cook well, you need to master certain methods.

Clean the fresh fish and marinate it with cooking wine and salt.
Get all the side dishes ready
Put oil in the pot, dry the pork belly and set aside.
Spread starch on both sides of the marinated fish. Pan-fry
Fry both sides until golden brown and set aside.
When frying, be sure to fry one side before turning it over
Leave the oil in the bottom of the pot. Stir-fry onions, ginger, garlic, pickled peppers, ginger, and celery.
Add Pixian bean paste and stir-fry to produce red oil.
Add appropriate amount of water. Add crucian carp and pork belly and bring to a boil over high heat.
Add light soy sauce, dark soy sauce, oyster sauce, and white pepper to enhance flavor.
Simmer over medium heat for 20 minutes, then turn to high heat to reduce the juice. Add fresh peppercorns, five-spice powder and fermented glutinous rice.
Wait until the soup is almost reduced, then simmer in the pot for ten minutes.