If you like to eat fish but are afraid of "fish bones",[Crispy Carp] will definitely relieve your "worries"!
1. Raw materials for making "crispy vegetables": Generally, most of them choose "chicken, duck, fish, meat", among which the most choose "whole chicken, whole duck, and whole fish".
2. Method of making "crispy vegetables": Clean the main ingredients-add water-add seasonings-boil over high heat-simmer over low heat.
3. Characteristics of "crispy vegetables": crispy bones and rotten meat, mellow taste.
4. Method of making "crisp vegetables": It can be divided into three types: "soft crisp","hard crisp" and "fragrant crisp".
5. The [Crispy Carp] introduced in this article belongs to the "hard and crisp" method.
6. The three methods will be introduced separately below, but the focus is on "hard and crisp".
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1. Soft and crisp method: Clean the main ingredients; put them into the pot, and it is best to lay a bamboo curtain on the bottom of the pot.[It can also be used to replace them with green onion segments, cabbage cakes, pork ribs, etc., in order to prevent the bottom of the pot from being burnt]; Add water over the main ingredients; add seasoning onions, ginger, garlic, salt, sugar, monosodium glutamate, aniseed, cinnamon, soy sauce, etc.[Choose according to the nature of the main ingredients]; simmer over low heat for 4 to 5 hours.
2. Hard and crispy method: Wash the main ingredients and fry them thoroughly in an oil pan. Then cook in the "soft and crisp" method.
3. Crispy method: After cleaning the main ingredients, cook them according to the "soft crispy" method; then hang the main ingredients with egg powder paste and fry them in an oil pan to make them crispy outside and tender inside.
Crispy crucian carp
By KobeShanahan
Recipe Recommendations
- crucian carp appropriate amount
- onion 约10g
- Jiang 约10g
- garlic 约10g
- red pepper 约10g
- pepper 约10g
- aniseed 约10g
- cinnamon 约10g
- tangerine peel 约10g
- geranyl 约10g
- oil appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- vinegar appropriate amount
- salt appropriate amount
- white sugar appropriate amount
- MSG appropriate amount
- salty and fresh
- crisp
- several hours
- ordinary
Steps for Crispy crucian carp
1
Select about 5 taels of 4 crucian carp (the number is determined), remove the scales, viscera, and gills, and wash them.
2
Accessories: onion, ginger and garlic, red pepper, pepper, aniseed, cinnamon, tangerine peel, fragrant leaves.
3
Cut the fish twice on the back, place it in a basin, add vinegar, cooking wine, and salt, and pickle it for 10 minutes, then rinse it clean. Use a dry towel to dry the inside and outside water. Heat the oil to 60%, fry the fish in the pan, and fish out when the fish is "firm". (If there is less oil, you can fry it in several pots)
4
Heat the oil to 80% and fry it again a second time. Fry until the outside is red and has a burnt aroma.
5
Sauce: Leave the oil in the pan, add in the pepper, aniseed, and cinnamon, and stir fry over low heat until fragrant.
6
Add spring onion, ginger slices, and garlic cloves and stir-fry until fragrant. Add fragrant leaves, dried tangerine peel, and dried peppers and stir-fry until fragrant.
7
Cook in vinegar and cooking wine. Add appropriate amount of soy sauce.
8
Add water to boil (water should be enough to cover the fish, more water is better), add salt, sugar, and season.
9
Put the fried carp into the pan.
10
After boiling, simmer over low heat for about 2 hours.
11
Add MSG to freshen up, cool thoroughly and remove from the pan.
12
This dish can be eaten hot or cold. Put it in the refrigerator and store it for about 5 days.