Pan-fried crucian carp

Overview

This fish is directly fried, and the texture is similar to that of barbecue, but it is not as burnt. In other words, the skin is softer compared to grilled fish, but it has a more burnt aroma compared to stewed fish. It is easier and easier to prepare, and is also suitable for summer eating.

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• old man
• dinner with friends
• autumn recipes
• winter recipes
• lunch
• crucian carp
• shredded green onion and ginger
• special grade soy sauce
• sugar
• salad dressing
• salt

Ingredients

Steps

1. 1 To make this fish, you must use live fish, which are cooked and slaughtered freshly. I bought live fish, but I didn’t dare to do it, so I left it to my husband to handle. After slaughtering, clean it, add shredded onions, ginger, salt, rice wine, and pepper and marinate for 10 minutes

   

2. 2 From the marinated fish, remove the marinated onion and ginger shreds and strain out the marinated juice.

   

3. 3 Brush a layer of oil in the pot, not too much oil, add the fish, cover and fry over medium-low heat for 2-3 minutes

   

4. 4 Fry until one side is set, then turn over. Turn it over after setting, the fish skin will not stick to the pan at all.

   

5. 5 Use oyster sauce, light soy sauce and rice wine to make a bowl of juice

   

6. 6 Pour the sauce from the fish and continue frying for 2 minutes, this time without covering it

   

7. 7 Flip and fry for another 1-2 minutes before serving.