The dry pot of crucian carp flying in pairs is crispy on the outside and tender on the inside ~!
When I went to the market to buy fish, I forgot to tell the owner who cut the fish. When I remembered that I had cut the fish open from the middle of my stomach... I can't rush it, just make do with it. It's just that the finished dish didn't reach the shape I wanted.
The correct way to cut the fish is to cut the fish from the back of the fish and connect it to the belly. The fish cut and fried in this way has a beautiful shape. Flying in pairs means that fish can swim rapidly in the water only if their fins are connected.
Grilled carp
Recipe Recommendations
- crucian carp appropriate amount
- white radish appropriate amount
- octagonal appropriate amount
- garlic appropriate amount
- dried chili appropriate amount
- Jiang appropriate amount
- onion appropriate amount
- peanut oil appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- fish-flavored
- skills
- ten minutes
- simple
Steps for Grilled carp
1
Prepare the ingredients.
2
There are no radishes at home, so I use mustard head.
3
The correct way to cut the fish is to cut the fish from the back of the fish and connect it to the belly. The fish cut and fried in this way has a beautiful shape. When I went to the market to buy fish, I forgot to tell the owner who cut the fish. When I remembered that I had cut the fish open from the middle of my stomach. I was speechless for a long time.
4
Shred mustard head.
5
Wash peppers, star anise, and pat garlic until flat.
6
Cut the heads into sections, and chop the leaves into pieces.
7
Heat the pan, add ginger, saute until fragrant, and remove it.
8
Spread salt evenly on the fish inside and outside.
9
Put the fish in the pan and fry until both sides are golden brown. Be sure to fry it thoroughly to taste delicious.
10
Remove the fried fish, leave the oil in the pan, add pepper, garlic, and star anise and saute until fragrant.
11
Add shredded mustard and appropriate amount of salt, stir fry, add half a bowl of water, and appropriate amount of soy sauce to boil.
12
Put the crucian carp into the shredded mustard sauce and simmer, remove the pan and place it in a dry pan, sprinkle with green onions. Don't let the soup cover the fish when stewing the fish, which will affect the crispy taste of the fish. There is no professional dry pan at home, so I put it on a roasting plate and then put it in an induction cooker to heat it.