Pan-fried crucian carp

Overview

The crucian carp I made today is delicious and very tasty. It was praised by the whole family. Even the baby who doesn’t usually like to eat fish rushed to eat it today. Let’s take a look at the specific method...

Tags

• hot dishes
• chinese banquet
• autumn recipes
• winter recipes
• lunch
• dinner
• cooking wine
• crucian carp
• garlic cloves
• ginger
• green onions
• light soy sauce
• oil
• pickled ginger
• pickled pepper
• red pepper
• rice vinegar
• starch
• steamed fish with soy sauce
• zanthoxylum bungeanum
• salt

Ingredients

Steps

1. 1 Prepare raw materials

   

2. 2 Clean and remove tendons from crucian carp

   

3. 3 Cut several cuts on both sides of the crucian carp

   

4. 4 Cut the ginger and garlic cloves into slices, and cut the green onions into sections

   

5. 5 Spread a little cooking wine evenly on the crucian carp, then spread evenly with salt, add onion, ginger and garlic and marinate for about 15 minutes

   

6. 6 Cut the pickled peppers into small rings and cut the green onions into chopped green onions

   

7. 7 Half a bowl of water, add appropriate amount of light soy sauce, rice vinegar, steamed fish soy sauce, starch, and finely chopped pickled ginger to make a juice

   

8. 8 Add appropriate amount of oil and heat until 70% hot, add red pepper and Sichuan peppercorns cut into sections, and saute until fragrant

   

9. 9 Add crucian carp and fry until

   

10. 10 After frying one side, turn it over and fry again

    

11. 11 Pour in the prepared juice

    

12. 12 Sprinkle with pickled peppers and cook until the soup thickens and turn off the heat

    

13. 13 When it’s out of the pan, sprinkle with chopped green onion and serve