Braised sea crucian carp

Overview

Common names of sea crucian carp: Jiujiu fish, sea crucian carp, Fu crucian carp, and sea knife.

Cut open the sea crucian carp and remove the internal organs and gills. Make a few cuts on the fish to make it easier to taste.
Clean the sea crucian carp, put it on a plate, pour a spoonful of cooking wine and shredded ginger and marinate for 10 minutes.
Prepare ingredients. Cut garlic sprouts into sections, slice garlic, chop green onion, shred ginger, and cut millet into rings.
Heat the oil in a pan. When the oil is almost smoking, add the sea crucian carp. The oil will be hot enough to fry the fish without sticking to the pan. Don't rush to flip it over, fry until it is set, then flip over and fry both sides until golden brown.
Fry and set aside.
Leave a small amount of oil in the pot, add onion, ginger and garlic and sauté until fragrant.
Pour a spoonful of light soy sauce
Pour in a small amount of water, half a spoonful of dark soy sauce, and a spoonful of cooking wine.
Add the fried sea crucian carp and spicy millet.
Cook over high heat for 2 minutes, turning once halfway through.
Add garlic sprouts, add half a spoon of salt and chicken essence to taste. Light soy sauce has a strong taste, so add less salt.
Reduce the juice over high heat and sprinkle with chopped green onion.
Finished product. The skin of sea crucian carp is crispy and delicious, and it goes very well with rice.