Crispy roasted crucian carp
Ingredients: douchi,salt,coriander,chili,crucian carp,rock sugar,Jiang,oil,mature vinegar
Recipe Recommendations
- crucian carp appropriate amount
- chili appropriate amount
- coriander appropriate amount
- Jiang appropriate amount
- douchi appropriate amount
- oil appropriate amount
- rock sugar appropriate amount
- salt appropriate amount
- mature vinegar appropriate amount
- fish-flavored
- skills
- ten minutes
- ordinary
Steps for Crispy roasted crucian carp
1
Prepare the ingredients.
2
Cut the crucian carp to remove the internal organs, gills, black membrane and scales, cut a flower knife on both sides of the fish, and evenly apply salt.
3
Chop the peppers, dice the ginger, and dice the cilantro.
4
Heat the pan and put the oil on it 70% heat. Add the crucian carp and fry it. Don't use a spatula to shovel it at this time. You can shake the bottom of the pan to let the oil evenly spread on the fish. Wait until one side of the crucian carp is crispy and brown before turning the edge and frying the other side.
5
Take a piece of tin foil and wrap the fried fish in tin foil.
6
The ends of the foil must be squeezed tightly, and a slight seam can be left in the middle.
7
Preheat the oven at 200 degrees, put the fish into the oven and bake at 180 degrees for 6 minutes, remove and open the tin foil.
8
Put oil in the pan, add rock sugar over low heat, and turn into amber sugar water.
9
Add pepper, shredded ginger, shredded coriander, vinegar, and salt, boil a proper amount of water and pour on the crucian carp.
10
Then restore the tin foil and wrap the fish, place it in the oven and continue to bake at 200 degrees for 5 minutes.