Crispy crucian carp in casserole
By VicentaLakin
Recipe Recommendations
- crucian carp 1000 grams
- onion 5 segments
- white sugar 50 grams
- nine-story tower appropriate amount
- garlic 10 capsules
- pepper a small spoonful
- liangjiang 2 blocks
- vinegar appropriate amount
- aniseed 6 capsules
Steps for Crispy crucian carp in casserole
1
Dig the gills of the crucian carp, remove the internal organs and scales, wash it thoroughly, and control the water for later use.2
Add oil to the oil pan and heat it to 60% to 70% heat. Put the crucian carp into the pan, fry for 5 minutes and remove it3
Take a casserole specially used to make crispy fish, spread a bamboo grate on the bottom of the pot, add the above ingredients, then add the fish, then add the seasoning, cover with a high heat, add water to boil, and simmer over low heat. For 3 hours, it's ready.Crispy crucian carp in casserole Make Tips
Past and present life of crispy fish: Crispy carp is a type of traditional crispy fish. Crispy fish, also known as bone crispy fish, originated from the Zhao family in Handan, the hometown of bone crispy fish in my country. It was introduced into the palace from the people during the Wei and Jin Dynasties. In the early Northern Song Dynasty, it was granted by Zhao Kuangyin, the Taizu of the Song Dynasty (from Hebei). From then on, it was honored as "the imperial edict bone crispy fish". The key to making small crispy fish lies in the "seasoning".