Pan-fried Xiaohe crucian carp

Overview

The creative dish of wild river crucian carp is fat and delicious, with tender meat and no earthy smell! Sometimes it's hard to get fish like this. Every time I make this dish, the most enjoyable thing is to use chopsticks to gently open the piece of meat on the back of the fish. It is absolutely satisfying to take a bite. As long as it is done well, small fish can also make big delicacies.

Tags

• hot dishes
• home cooking
• old man
• winter recipes
• banquet dishes
• lunch
• cooking wine
• coriander
• doubanjiang
• dried chili pepper
• garlic cloves
• old soy sauce
• onions
• oyster sauce
• rapeseed oil
• small crucian carp
• tempeh
• very delicious
• zanthoxylum bungeanum
• ginger slices

Ingredients

Steps

1. 1 Wild small crucian carp

   

2. 2 Clean and drain the crucian carp and set aside for later use

   

3. 3 Prepare the required ingredients and flatten the garlic cloves.

   

4. 4 Pour an appropriate amount of oil into the pot, heat it up, and stir-fry the dried chili peppers, peppercorns, and ginger slices until fragrant.

   

5. 5 Add another spoonful of bean paste and stir-fry

   

6. 6 Put the small river crucian carp into the pot one by one and fry over low heat.

   

7. 7 Add a spoonful of tempeh

   

8. 8 Add two tablespoons of cooking wine, a little dark soy sauce and oyster sauce.

   

9. 9 Add the garlic cloves, half a bowl of warm water, top with some extra fresh flavor, cover the pot and simmer for a while, keeping the heat low throughout.

   

10. 10 When the juice is reduced and ready to serve, sprinkle with coriander.

    

11. 11 Covered with rice dumpling leaves, it will exude a faint fragrance. Take it out of the pot and put it on a plate, and sprinkle with chopped green onion.

    

12. 12 Finished product pictures

    

13. 13 Finished product pictures

    

14. 14 Let your taste buds enjoy the delicious food!