Crispy crucian carp
The most common method for crucian carp is to make soup or stew tofu. Due to the many thorns, tofu and soup are generally eliminated, and fish are not very popular. Today, I introduce to you a way to make crucian carp. The prepared crucian carp is sweet and sour, very crispy, and even the fish bones can be easily chewed. If you don't believe me, try it ~~~~
Recipe Recommendations
- crucian carp art. 2
- ginger 1 tablespoon
- diced green onion appropriate amount
- spiced powder 1 teaspoon
- soy sauce 4 tablespoons
- white sugar 40 grams
- vinegar 60 grams
- vegetable oil appropriate amount
- sweet and sour
- fried
- ten minutes
- ordinary
Steps for Crispy crucian carp
1
Clean up the fish, mix well with cooking wine, ginger juice, and soy sauce, marinate for 20 minutes to taste, remove and drain the water, preferably use a kitchen paper towel to absorb the water.
2
Sit the frying pan on high heat, pour in the vegetable oil, heat until 70% hot, and put the fish into the frying pan.
3
Fry until brown and crispy. Remove and drain the oil. Set aside.
4
Degrease the original pan, add vinegar and sugar, and melt the sugar over medium heat.
5
Add appropriate amount of chopped green onion and ginger.
6
Put the fried fish into the pan, soak the fish in the sweet and sour sauce, pour 1 tablespoon of cooked oil and serve on a plate, and finally sprinkle with five-spice powder.