Youting crucian carp

Overview

First of all, I would like to apologize to all my friends. Because I have been busy making mooncakes recently, I have not updated it in time, but I will definitely update it in time every day to ensure that I can serve you a dish every day. Today is the first day of Golden Week, and crowded crowds and long queues of motorcades are commonplace. Cainaiya thinks it is safer to stay at home. Cooking a table of food, inviting a few friends, and having a drink is nothing but happiness. Let’s have a meal together on the first day of National Day. Stick to the autumn fat and nourish the fat. When talking about making autumn fat, one has to think of an appetizing dish, and it must be spicy, sour and refreshing. The red chili pepper and the sour pickled radish make one spicy and exciting, and the other sour and appetizing. Youting crucian carp has to be said to be a combination of numbing and spicy, sour and refreshing. To make Youting crucian carp, soaked red pepper, Pixian watercress, chili powder, ginger, Sichuan peppercorns, etc. are indispensable. Saute these ingredients until fragrant. When the oil in the pot and the soup turn red, add fresh pork bone soup, cooking wine, and pickled radish to bring out the flavor. Add the fried crucian carp and cook it before serving. When eating, put a piece of fish on a small plate, sprinkle some chopped chives, chopped bean sprouts, chopped peanuts, and pour a spoonful of soup on it to complete the preparation before eating the fish. The soup is fresh and the meat is tender, the taste is deep and full of the whole fish, spicy and fragrant, the more you eat, the more fragrant it becomes, making you want to stop eating. This seemingly simple dish of crucian carp has become very popular in the local area and has become a strong request for many people to try it. Probably only those who have tasted it can tell how delicious it is.

Tags

• home cooking
• seafood
• lunch
• dinner
• celery
• chili noodles
• cooking wine
• crucian carp
• old ginger
• onions
• pickled mustard
• pickled radish
• pixian doubanjiang
• crushed peanuts
• garlic
• peppercorns
• red pepper
• salt

Ingredients

Steps

1. 1 Prepare the raw materials in advance: If you are lucky enough to buy wild crucian carp, it is best. If you can’t buy it, use artificially raised crucian carp instead

   

2. 2 Remove the scales and gills from the crucian carp, take out the internal organs and cut the surface with a diagonal knife. Marinate with cooking wine, ginger slices, green onion segments and salt for 15 minutes

   

3. 3 Wash the celery and cut it into slanted blades for later use

   

4. 4 Chop the red pickled pepper; cut the pickled radish into slices; chop the ginger and garlic and set aside

   

5. 5 Pour rapeseed oil into the pot and let it cool for a while, then put the marinated crucian carp into the oil pan and fry until both sides are golden brown: the crucian carp here is not basted and put directly into the oil pan. A layer of small foam will appear on the surface of the crucian carp. Personally, I feel that the crucian carp without batter has a purer taste

   

6. 6 Fry the crucian carp until golden brown, remove and drain the oil

   

7. 7 Leave a little base oil in the pot, stir-fry Pixian bean paste, peppercorns, soaked red pepper, chili powder, ginger, and garlic until fragrant

   

8. 8 The oil turns red, add fresh soup or water, cooking wine, soak the radish, and cook out the flavor: it is best to use pork bones to make fresh soup, so that the fish soup tastes more delicious. If you don't want to bother, just add water

   

9. 9 After the water boils, add the fried crucian carp and celery and cook until cooked: I think the bean paste and pickled radish both have a salty taste, so there is no need to add more salt

   

10. 10 When eating, put the whole crucian carp into the fish plate with chopsticks, sprinkle with broken rice peanuts, broken rice pickled mustard, and chopped green onion, then scoop in a ladle of marinade and serve

    

11. 11 In fact, the most interesting thing about eating Youting crucian carp is this bowl of dipping sauce, with pickled mustard and crushed peanuts, which always makes people unable to resist taking two more bites. You can even serve it directly from the pot and eat the remaining soup while boiling some vegetables. This is a very good choice.

    

12. 12 Hurry up and eat it’s delicious