pangolin (Manis pentadactylata)
|Several (7 pounds at a time)|
|20 g (7 kg of fish)|
|80 g (can be increased or decreased)|
head of red onion
light soy sauce
Yangjiang Black Beans
How to make a delicious canned mud carp with black bean sauce
Don’t buy mud carp that are too big for the market, as it takes longer to fry them.
Marinate for 5 hours, then use kitchen paper to absorb the water, put more oil in the frying pan, a few slices of ginger, put in a row and fry until the sides are golden brown and the fish is cooked. It should be dry and hard. Put the fried mud carp in the oven at 150 degrees for half an hour to 1 hour to dry out.
Put more oil in the pot, add the red onion and stir-fry it, then add the washed Yangjiang black bean paste and stir-fry it, turn down the heat and add black pepper, sugar and soy sauce.
When the black bean sauce is ready, mix it with the dried mud carp, put it in a deep container, put some water in the pressure cooker, put a steamer rack on it, and then put the container with the mud carp in the pot.
Place the container of mud carp in the pot and start to steam it for 35-40 minutes.