Dried roasted carp
By AshleeWalsh
The one in our family said that he disliked eating fish the most, but fish were nutritious. He had to eat it, but how to make him eat it willingly was also difficult. I know that he likes to eat things with strong flavors because he is lazy and likes to eat things that don't have a lot of pain. So he made a dry-roasted crucian carp, but the result made his mouth feel fragrant. He reluctantly threw out the leftover ingredients, saying that he would save them until tomorrow for dinner.
Recipe Recommendations
- crucian carp art. 3
- ginger appropriate amount
- Garlic seeds appropriate amount
- dried chili appropriate amount
- water appropriate amount
- starch appropriate amount
- slightly spicy
- burn
- ten minutes
- ordinary
Steps for Dried roasted carp
1
Scrape and wash the carp. Slice ginger, garlic seeds, and dry peppers into sections with scissors.
2
Draw a flower knife on the back of a carp.
3
Put the oil in the pan and heat it up, add the crucian carp and fry it until both sides turn yellow. (You can add more oil and fry it for a long time, so that the taste will be better.) Fry well and pick up.
4
Add ginger, garlic seeds, and dried peppers to the remaining oil and stir-fry until fragrant.
5
Add Sichuan bean paste and stir-fry to make red oil.
6
Add the oiled crucian carp, add soy sauce, cooking wine, and water, and heat for 20 minutes (turning in the middle).
7
After taking out of the pot, thicken the soup left in the pot with some water starch and pour it on the fish.