crucian carp slices with salt and pepper

1

After slaughtering, wash the crucian carp and remove the head, tail, abdomen and back fins. Remove the throat teeth (the teeth located in the throat behind the gills), so that the crucian carp, especially when stewed or braised, will taste delicious and have no mud taste. Bone the carp meat, slice it into fish slices, and cut it into corresponding size fish segments according to your preference.

2

Marinate the fish slices with cooking wine, spring onion, ginger slices, and refined salt for 30 minutes to taste.

3

Dip the pickled fish fillet into the dry starch.

4

Put oil in the pan, heat 70% of the oil, add the fish slices dipped in starch and fry them until golden yellow, remove them, continue to heat the oil, and then fry the fish slices again. Remove the fried fish slices, control the oil, set on a plate, and sprinkle with salt and pepper.

5

The appearance of the salt-and-pepper crucian carp with fish bones is more beautiful and tidy than that without fish bones, and is suitable for serving guests.

6

The crispy and pepper-scented crucian carp slices make even the fish bones crispy. Chewing it in your mouth is fragrant and crispy. How comfortable it would be to have a glass of wine

Crucian carp is commonly known as crucian carp melon seeds. The meat is delicious and tender. It is nutritious and contains more protein and less fat. It is eaten fresh but not greasy, and has a slight sweetness. It is rich in protein and has the ability to maintain the balance of potassium and sodium; and eliminates edema. Improve immunity. Lower blood pressure and buffer anemia, which is conducive to growth and development. Traditional Chinese medicine believes that crucian carp can nourish deficiency, warm middle and lower qi, stimulate water and reduce swelling. Qinghuo can treat gastrointestinal bleeding and vomiting and nausea, and also has detoxification and anti-inflammatory effects. How to distinguish between good and bad carp? Fresh fish: First, the mouth of the fish is closed and the inside of the mouth is clean; second, the gills are bright red and the operculum is closed; third, the fish's eyes are full and slightly protruding, and the cornea is transparent and shiny; fourth, the fish scales have clear and shiny texture; fifth, there is a clean and transparent mucus layer on the surface of the fish body, and the meat of the fish body is hard, solid and elastic.