Grandmas fragrance on the tip of tongue comeliness
Published Sep 22, 2022 at 20:15pm ET
Liangshan Grains Fish is a 2-4 inch long crucian carp, fried with noodles, stewed in sauce over a small fire until its spines are crisp. It can be eaten with meat and spines. It tastes soft and fragrant. It is an economical and nutritious delicacy. The key to making this dish is to lay a layer of dried garlic leaves on the bottom of the pot, place the fish evenly on the garlic leaves, and then pour the sauce into the stew. If there is no dry garlic leaf, it is necessary to replace the old onion leaf, in order to stimulate the fragrance of fish. My family is in the north. I havent eaten rapeseed oil before. I heard some friends on the Internet say that rapeseed oil is fried once before it tastes better. So it tastes good to fry the fish with rapeseed first.
3Sprinkle the flour evenly over the fish and gently move the bowl so that the flour covers each fish.
4Finally, turn the fish with chopsticks to make the fish stick as much flour as possible.
5Put a proper amount of Grandmas coriander seed oil in the pot, heat it and fry the fish until golden.
6Too many small fish can be fried two or three times to avoid sticking together.
7Prepare a handful of old onion leaves and wash them in reserve. (If there are dried garlic leaves, its best.)
8Add pepper and fennel in another oil pan and stir-fry with shredded scallions and ginger until fragrant.
9Pour in two small bowls of water, add two spoons of soy sauce, and boil to sauce.
10Spread the washed old onion leaves on the bottom of the pot.
11Put the fried fish on the scallion leaves and pour in the sauce. The sauce can reach two-thirds of the fish, not all the fish. Because the pressure cooker does not consume water, too much sauce will not taste mellow.
12Cover the pot cover and start the "meat" function.
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