Xiangjiang River Carp
By CathyNader
[Xiangjiang Crucian carp] is one of the most popular dishes in Hunan cuisine. It is made from fresh crucian carp produced in Xiangjiang River. It is cheap and has a unique flavor. It is fried in the pan until crispy and fished out, put sesame oil in the pan, add red pepper rice and seasonings, pour in the crucian carp and cook it until done, sprinkle with chopped green onion and pepper powder, and take out of the pan. It is characterized by bright red color, crisp bones and rotten meat, fresh and strong taste, crispy and spicy.
Recipe Recommendations
- garlic 1 tablespoon
- chopped pepper 1 tablespoon
- cooking wine 2 tablespoons
- soy sauce 1 tablespoon
- sesame oil 2 tablespoons
- mature vinegar 2 teaspoons
- salt a little
- chicken essence 2 teaspoons
- white pepper a little
- white sugar 2 teaspoons
- broth Banxiaowan
- medium spice
- burn
- ten minutes
- ordinary
Steps for Xiangjiang River Carp
1
Clean up the crucian carp, marinate with cooking wine, shredded green onion, and shredded ginger for 30 minutes to taste.
2
Pour the vegetable oil into the pan and heat it to 50% heat, wipe the pickled crucian carp dry with water on the surface, put it in the pan and fry until crispy, remove it, and drain the oil.
3
Pour sesame oil into a wok and heat it up, add chopped green onions, ginger, mashed garlic, chopped peppers, and stir-fry fresh red peppers until the oil turns red.
4
Put the fish in.
5
Add the broth and bring to a boil over high heat.
6
Turn to low heat and add soy sauce, cooking wine, vinegar, white sugar, chicken essence, and a little salt, and cook until the soup is exhausted.
7
Sprinkle pepper before starting the pan, and remove the chopped green onions.Xiangjiang River Carp Make Tips
A few words: It is best to choose a slightly smaller crucian carp, which is convenient for frying the fish bones and crispy, so that the finished dish will taste better. The oil temperature for frying fish should not be too high. The oil temperature should be controlled to fry the fish bones crispy without burning the surface.