The practice of dried roasted fish_How to make dried roasted fish


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\”Bluefish sinibarbus sinensis Commonly known as Wu scale and green boards, classified as carp shapes, carp, yarn, and soreae, and pouring pupae. This fish is one of the famous fish in the Yangtze River Basin. Food mixed, tender meat, strong adaptability and other excellent traits. \”

Main ingredients

[ 123] Qingbo Fish


Auxiliary material



  • Red Pepper Affairs
  • ingredients

Lao Ginger

] Appropriate amount


    A moderate amount

  • Pepper A moderate amount
  • Affairs
  • Douban sauce in Qixian County A moderate amount
  • Swear A moderate amount
  • Vinegar

  • A moderate amount white sugar
  • A moderate amount

  • Chicken Essence
  • Affairs

  • Onion
  • A moderate amount

  • Onion A moderate amount
  • [

  • [ 123] Starch Affairs
  • Vegetable Oil Affairs
  • Small mill sesame oil A moderation
  • salt salt salt

  • A moderate amount
  • Hot and sour flavor
  • Burning process

  • Half an hour consumption [ 123] Simple difficulty
  • The practice of dried roasted fish
  • 1
  • The blue wave fish slaughtered, scaled, cheek, removed internal organs, washed. Use ginger, salt, and cooking wine.


Wash the pork and cut it.
  • 干烧鱼的做法步骤:1

    Wash, cut, set aside.

  • 干烧鱼的做法步骤:2

    Heat the pot, cook oil to 70 % heat, fried fish.

  • 干烧鱼的做法步骤:3

    fry until two -sided golden yellow filtering.

  • 干烧鱼的做法步骤:4

    Put a small amount of oil in the wok, stir -fry the pork into 8 mature.

  • 干烧鱼的做法步骤:5

    Lower peppercorns, ginger, and garlic pot.The chopped Douxian Douban, fried the fragrance.

  • 干烧鱼的做法步骤:6

    Add cooking wine, vinegar, sugar, raw soy sauce, add water and boil, add green onion, red pepper, Boil the fish for 2 minutes.After the fish absorbs the soup, add starch and chicken essence to converge the soup.

  • 干烧鱼的做法步骤:7

    Drinking small grinding sesame oil, putting on the pan, sprinkled with green onions, and completed.

  • Tips 干烧鱼的做法步骤:8

    1. Do not turn it easily when fried fish, so as not to roll the fish and affect the appearance.

    2. Don’t be fried for too long, you can be golden on both sides, so that the fish can be crispy and tender outside.


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