Dry roasted crucian carp

Overview

How to cook Dry roasted crucian carp at home

Tags

• hot dishes
• home cooking
• chicken essence
• cooking wine
• crucian carp
• doubanjiang
• millet pepper rings
• old soy sauce
• onion festival
• shredded ginger
• thin ginger slices
• chopped green onion
• minced garlic
• pepper
• salt

Ingredients

Steps

1. 1 Take 2 crucian carps, knock them out, scrape off the scales, remove the gills, break open the fish belly, and remove the internal organs. Remember not to break the gallbladder. Make a slash on the back of the fish (do not hit the belly), put it into a bowl and set aside.

   

2. 2 Take another bowl, add appropriate amount of thin ginger slices, green onion sections and cooking wine, squeeze out the green onion and ginger juice with your hands and set aside. In the crucian carp bowl, add an appropriate amount of salt and green onion and ginger juice, mix well, and apply it to the belly of the fish. Then stuff the green onion and ginger into the belly of the fish and marinate for 10 minutes. After 10 minutes, hang the fish with a hook and place it in a ventilated place to dry the skin.

   

3. 3 After the surface is dry, remove the fish and place it on a plate for later use. Appropriate amount of ginger, cut into shreds and set aside. Appropriate amount of millet pepper, cut into pepper rings and set aside.

   

4. 4 Heat the pot, remove an appropriate amount of oil, light the pot, turn to low heat, add the crucian carp, turn the pot, fry one side until brown, then turn it over, and fry the other side until brown. After turning it over several times, fry the crucian carp until fragrant, and set aside.

   

5. 5 Add shredded ginger, minced garlic, millet pepper rings and bean paste into the pot and stir-fry until fragrant. After stir-frying, add the crucian carp, add an appropriate amount of water, add an appropriate amount of pepper and dark soy sauce, and pour the soup over the fish over low heat while it is cooking.

   

6. 6 Finished product pictures