Pure rice brewed with no additives. Always have good taste at home. Chubang pure brewed black rice vinegar selects black rice as raw material. For pure puree filling, the first puree is extracted, filtered and then strictly sterilized for filling. This product is brown-red in color, sweet and sour, with a rich aftertaste and a distinctive aroma. Suitable for stir-frying, dipping, cold dressing, soaking, etc.

Ingredients: 1000g grass carp

Accessories: 20g minced ginger, 20g minced garlic, 30g chopped green onion

Seasoning: 15g of Chubang delicious fresh soy sauce, 20g of Chubang pure black rice vinegar, 25g of Chubang onion and ginger cooking wine, 2g of Chubang MSG, 25g of white sugar, 5g of salt, 1g of pepper, 75g of bean paste grams, 30 grams of water starch, 750 grams of soup, appropriate amount of Chubonte Fragrance pure peanut oil, a little Chubon Fragrance pure sesame oil, a little red oil

Production Method:

1. Scrape the scales of the fish, disembowel it, remove the internal organs and gills, wash it, cut it into large pieces and add Chuban onion and ginger juice cooking wine, salt and pepper to taste;

2. Heat the pure peanut oil in a pot until it is 70% hot, then fry the grass carp on both sides until it is set and scooped up;

3. Leave a little base oil in the pot, add bean paste and stir-fry until red oil is produced, add ginger and garlic and stir-fry until fragrant, add Chubang onion ginger juice cooking wine, Chubang delicious fresh soy sauce, add soup and bring to a boil;

4. Add the fish, sprinkle with chopped green onion, add salt, pepper, CHUBANG MSG, sugar, CHUBANG pure rice vinegar, sear both sides until the flavor is absorbed, take out and serve on a plate;

5. Add water starch to the soup to thicken it, sprinkle with chopped green onion, top with Chubang pure sesame oil, Chubang pure rice vinegar, and red oil. Thicken the sauce and pour the oil on the fish. Serve.