Spicy small crucian carp with rice
Overview
Crucian carp is delicious and a common home-cooked dish. It is relatively warm and tonic. Compared with large crucian carp, small crucian carp has a smoother texture and is easier to absorb during the cooking process. The fried crucian carp has a brown skin and is cooked in the soup. The aroma permeates the entire fish body, and those small spines can almost be ignored. The spicy sauce with a burnt aroma and mellow flavor should not be eaten too much. The cooking method of the home-cooked version is different from that of restaurants. Readers often say that fish must be deep-fried before it is delicious. However, it is not recommended to reuse the fried oil because it has a high risk of curing cancer. After a meal, there is a large pot of oil left and has to be thrown away. The whole house is filled with the smell of oil smoke. It is better to go out for a meal. Don't you think so?
Tags
Ingredients
Steps
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Pat the fish body with a knife, add salt, cooking wine, dark soy sauce, light soy sauce, and starch, and marinate for half an hour to get the flavor. The small crucian carp does not need to be marinated for too long, it is easy to get the flavor. The starch must be added, evenly and thinly wrapped around the fish body. When it is cooked, the soup will be thicker and the taste will be uniform. The onions, ginger, and garlic are also prepared in advance, so you don’t have to be busy when the time comes
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Put oil in the pot and heat until it is 80% to 90% hot. The appearance of grilled fish is very important. If the skin of a delicious fish is broken, you will lose your appetite. The Internet is full of ways to fry fish without breaking it. Rub ginger, sprinkle salt, hot pot with cold oil and cold pot with hot oil. It is easy for others to do it. Have you ever tried and failed, and in the end the fish skin is still not broken? In fact, non-stick pans are very cheap now. You can buy one for the price of a plate of fish in a hotel. Since you really can’t master the technique, why not try such a simple method?
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If you are a novice, don’t stir the fish after putting it in the pan. If you don’t stir the fish skin in a non-stick pan, you will definitely not break it. When one side is golden brown, gently flip it over and fry the other side. Fry until the skin is completely charred, then gently move the fish body to make some space, add onions, ginger, garlic and Sichuan peppercorns to release the fragrance
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Add an appropriate amount of boiling water, add a little dark soy sauce to adjust the color, season with cooking wine, and cook for a while
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If there is not enough salt when marinating the fish, just add a little more salt before serving. The salted fish will taste better with light meat
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Finished product
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Finished product
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Finished product
