Multi-flavor fragrant crucian carp
By KaleighStark
I usually like to eat grilled fish outside, so I will improve it when I go home today. The premise is that it is delicious, and secondly, it must be convenient!
Recipe Recommendations
- crucian carp two
- garlic appropriate amount
- Jiang appropriate amount
- pickled chili appropriate amount
- pepper appropriate amount
- dried chili appropriate amount
- soy sauce appropriate amount
- cumin powder appropriate amount
- spiced powder appropriate amount
- cooking wine appropriate amount
- MSG a little
- sugar a little
Steps for Multi-flavor fragrant crucian carp
1
The crucian carp currently killed outside have basically been disposed of. When we go home, we only need to tear off the black membrane in the fish belly and rinse it for later use.
2
Slice garlic and ginger, and shred pickled peppers and shallot.
3
Prepare appropriate amount of dried pepper rings, pepper, cumin powder, and five-spice powder for later use.
4
Draw the knife on both sides of the fish to taste (do not cut it off), and marinate with salt, cooking wine, and ginger for 5 minutes.
5
Heat the pan and add oil, add the fish and fry until golden brown on both sides, and serve on a plate.
6
Stir-fry ingredients: Use the oil left by frying fish, stir-fry garlic, ginger, dried peppers, pepper, and soaked peppers in the pan until fragrant.
7
Add cumin powder and five-spice powder, and season with appropriate amount of soy sauce and a little sugar.
8
Pour in the cooking wine to enhance the aroma, put the fish in the pan and cook with the seasoning for 2 minutes, add a little MSG.
9
Set on a plate and sprinkle with shredded shallots.Multi-flavor fragrant crucian carp Make Tips
This dish can be used freely by yourself. If you like the aroma of fish, you can also add some sugar and vinegar. There are no other tips!