Qixiang crucian carp
Ingredients: chicken essence,salt,pepper,crucian carp,onion,Jiang,garlic,sugar,lard,mature vinegar
Recipe Recommendations
- crucian carp two
- pepper appropriate amount
- sugar appropriate amount
- lard appropriate amount
- chicken essence appropriate amount
- mature vinegar appropriate amount
- onion appropriate amount
- salt appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- sweet and sour
- fried
- ten minutes
- ordinary
Steps for Qixiang crucian carp
1
Pour appropriate amount of oil into the pan, add a spoonful of salt, shake evenly, and put the fish into the pan until golden yellow (After washing the crucian carp, you can first put it into a colander to drain the water. Put some salt first to prevent the fish from getting stuck in the pan. The skin will not break easily when frying, and the oil will not splash and cause burns when you are put into the pan).
2
Cut the shallots in two and form a knot, cut the ginger into thin threads, cut the pepper into circles, and pat the garlic open.
3
When frying the crucian carp on both sides to yellow, add green onions, ginger, garlic, and pepper, and sprinkle with soy sauce and vinegar (when adding vinegar, turn the heat to the maximum, pour the vinegar around the pan, and let the vinegar flow into the fish from the edge of the pan. The fish absorbs it more evenly).
4
Add water that has not reached the back of the fish and cook the fish a little. Because the seasonings are all salt, there is no need to add salt. When the soup is almost cooked, add chicken essence and lard (you may or may not add it, personal habit, after adding, the fish is more fragrant and smoother, and the skin is beautiful).
5
After the soup is dried, you can put it on a plate. When loading, hold the pan with your right hand and slowly pour the fish into the plate so that the fish will not be deformed. It's very fragrant. It's a perfect combination of green onions and vinegar. While cooking, I smell the fragrance and drool. Hehe, the soup can also be eaten in rice, which is very good for rice.