Lanzhou Guoqiang fish is a dish with Lanzhou flavor. The fish in the pot is mainly made of fresh grass carp. Slice the fish, coat it with flour, fry it in hot oil and put it at the bottom of the pot. Heat the special oil, put it in a wok with all kinds of auxiliary materials, and then pour it on the fish fillets. A pot of delicious wok fish is ready. Guo Qiang fish tastes crisp outside and tender inside, and its meat is tender and fragrant. The most special thing is that after eating fish, add fresh soup to the pot and you can eat hot pot. Put mutton, vegetables and other cooked vegetables in the bottom of the pot with delicious fish, and the taste will be different.

Chongqing Guo Qiang fish practice:

The cooking method of Sichuan cuisine "pot" refers to frying juice with pepper and sea pepper, but it is different from "frying" in Cantonese cuisine-the finished product is still oily.

Ingredients: perch (or grass carp), vermicelli, carved wine, pepper, pepper, coriander, celery, etc.

Exercise:

1. Wash the fresh fish, eviscerate, slice and debone, and separate the head, tail, bone and meat for later use. The dishes are served with sour salad and vermicelli.

2. Fish heads and fish tails should be cooked (that is, after boiling water, add salt, pepper and carved flowers to cook together). Put it on the fan.

3. Marinate the fish fillets with salt, pepper, monosodium glutamate and bean powder for 3-5 minutes, cook them in boiling water until they are 70% cooked, and serve.

4, with a small amount of oil, stir-fry coriander, celery, minced meat, stir-fry pepper and pour it on the fish.

Point: What is a medium-rare fish fillet? Just when you see the fish fillets turn white and slightly curly, you should immediately pick them up, add two handfuls of hot oil and stir fry, and the fish will be cooked.