Crispy crucian carp

Overview

I still remember when I was little, I looked forward to the little crucian carp that my father brought back the most. I removed the head, squeezed out the internal organs, put some salt and peppercorns, fried it in oil, and it was so crispy that you could chew it, it was so delicious! My brother caught some native crucian carp in a small river ditch some time ago. The big ones were cooked and eaten. The smaller ones were fried and I fried a crispy fish. It was so delicious that my eyebrows almost flew off... Haha

Tags

• hot dishes
• home cooking
• banquet dishes
• cooking wine
• corn starch
• green onions
• old ginger
• sichuan pepper powder
• small crucian carp
• sunflower oil
• salt

Ingredients

Steps

1. 1 Eight authentic river crucian carp.

   

2. 2 Wash and shred green onions and ginger.

   

3. 3 Pick out the gills of the small crucian carp and remove the internal organs, leaving the scales intact.

   

4. 4 Add a little salt, cooking wine, shredded green onion and ginger, and marinate for twenty minutes.

   

5. 5 Pick up the green onion and ginger, dry them with absorbent paper, then sprinkle a little salt, pepper powder, corn starch, and mix well.

   

6. 6 Heat the pan and add oil. When the oil is 50% hot, gently add the small crucian carp.

   

7. 7 Fry over low heat, turn over after frying and setting, repeat this process to heat evenly.

   

8. 8 After about ten minutes, both sides of the fish will be golden brown, and the meat and bones will be crispy. The fire will increase the temperature of the oil. After the oil is forced out, pick up the crucian carp and place it on absorbent paper.

   

9. 9 Fried all the fish in this way and eat it hot, with wine and food.

   

10. 10 Ba Shi De Ban.