Crispy crucian carp
By MarielaBoehm
If you like to eat fish but are afraid of "fish bones",[Crispy Carp] will definitely relieve your "worries"! Please read this diary carefully and you will gain something.
Recipe Recommendations
- crucian carp appropriate amount
- edible oil appropriate amount
- ginger slices appropriate amount
- dried chili appropriate amount
- salt appropriate amount
- sugar appropriate amount
- MSG appropriate amount
- aniseed appropriate amount
- cinnamon appropriate amount
- geranyl appropriate amount
- tangerine peel appropriate amount
- vinegar appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
Steps for Crispy crucian carp
1
Select about 5 taels of 4 crucian carp (the number is determined), remove the scales, viscera, and gills, and wash them.2
Make two cuts on the back, place it in a basin, add vinegar, cooking wine, and salt, and pickle for 10 minutes, then rinse it clean. Use a dry towel to dry the inside and outside water.3
Heat the oil to 60%, fry the fish in the pan, and fish out when the fish is "firm". (If there is less oil, you can fry it in several pots)4
Continue to heat the oil to 80% and fry it again for the second time. Fry until the outside is red and has a burnt aroma.5
Sauce: Leave the bottom oil in the pan, add the aniseed and cinnamon, and stir fry until fragrant-add fragrant leaves, dried tangerine peel, dried peppers, spring onion segments, ginger slices, and garlic cloves until fragrant-cook vinegar, cooking wine, soy sauce, soy sauce-add water to boil (water should be able to penetrate the fish, more water is better)-season with salt, sugar, and monosodium glutamate.6
Put the fried carp into the pan and simmer over low heat for about 2 hours. Remove from the pan after cooling thoroughly. (You can also use a pressure cooker to save time).Crispy crucian carp Make Tips
This dish can be served hot or cold. It can be stored in the refrigerator for about 5 days.