Pan-fried small crucian carp

Overview

Crucian carp has tender meat and sweet flavor. Today's small crucian carp is fried directly. It tastes similar to barbecue, but it is not burnt. In other words, the skin is softer than the grilled fish, but it has a more burnt aroma compared to the stewed fish. It is easier to make and quite simple.

Tags

• hot dishes
• home cooking
• seafood
• common dishes
• old man
• dinner with friends
• lunch
• chicken essence
• cooking wine
• minced garlic
• onions
• rapeseed oil
• rice distiller’s grains
• small crucian carp
• ginger
• salt
• small red pepper
• soy sauce

Ingredients

Steps

1. 1 Remove the head, tail, internal organs and clean the small crucian carp

   

2. 2 Marinate crucian carp with salt, cooking wine and ginger for an hour

   

3. 3 Chop all onions, ginger, garlic and peppers and set aside

   

4. 4 Remove the marinated fish and drain the juice

   

5. 5 Add oil to a non-stick pan and fry fish over low heat until golden brown on both sides.

   

6. 6 Reserve the fried fish for later use

   

7. 7 Leave oil in the pot until ginger, garlic and pepper are fragrant

   

8. 8 Add another spoonful of rice wine grains

   

9. 9 Pour the fried fish in, add soy sauce, salt and half a bowl of boiling water and cook for a while to get the flavor

   

10. 10 Finally, add chicken essence to taste to reduce the sauce

    

11. 11 Very appetizing to go with the meal!