How to cook wild small crucian carp

There are many ways to cook wild small crucian carp, and you can cook it deliciously at home. But everyone should know that the fish must be cleaned very well before cooking. Fish with too strong fishy smell cannot be made into a dish, and even if it is cooked, the dish will not taste good. When adding seasoning, you must control the amount of seasoning so that the small crucian carp will taste good. Next, follow me to learn how to make stewed wild small crucian carp at home.

Method 1:

1. Main ingredients: crucian carp and flour. Marinate the crucian carp with half a spoonful of salt in advance.

2. Ingredients: onion, ginger, garlic sprouts, coriander and peppercorns.

3.Dip each crucian carp in dry flour.

4. Pour 4 spoons of cooking oil into the pot and heat it.

5. Fry the small crucian carps one by one in the pan.

6. After one side is fried, turn it over and fry the other side.

7. After both sides are fried, add 2 bowls of water. Add ginger slices and scallions. Sichuan peppercorns

8. Chop the garlic sprouts and coriander.

9.Boil over high heat for a few minutes. Wait until the soup turns thick white.

10. Turn to low heat and simmer for another 20 minutes. Then add coriander and chopped garlic sprouts. Just add a drop of balsamic vinegar and it’s ready to serve.

Method 2:

Ingredients

4-6 crucian carps 1 spoon of Haitian bibimbap sauce

Excipients

1 tablespoon cooking wine 1 tablespoon soy sauce

Appropriate amount of green onion 4-5 garlic cloves

4 slices of ginger 1 red pepper

Salt to taste

Steps

1. Wash the crucian carp and set aside, cut the green onion into sections, cut the chili into small pieces, and crush the garlic and set aside.

2. Heat the pan, add oil, add ginger slices to bring out the aroma, and fry the fish on both sides until slightly charred.

3. Start pouring in cooking wine, light soy sauce, garlic and chili. In the meantime, use a spatula to gently move the fish body to prevent it from sticking to the pan (it will be fine if you use a non-stick pan), then add a little salt.

4. Now comes the secret weapon: add a spoonful of Hai Tian bibimbap sauce and pour in a small bowl of water.

5. Start stewing.

6. When the water boils, turn to low heat and simmer for 10 minutes. When the soup is thick, sprinkle in a little chopped green onion and some chicken essence and serve.

Method 3:

This braised small crucian carp is sweet and slightly sour with the fragrance of green pepper. It is fresh and tender and very easy to remove the bones. It is a good dish to go with wine.

Material

Main ingredients: crucian carp, onion, ginger, green pepper, garlic (peeled and crushed separately), cooking oil, sugar, vinegar, soy sauce, and rice wine (Danyang and Shaoxing rice wine are preferred).

practice

Remove the scales, gills and internal organs of the crucian carp, clean and dry them for later use; heat an iron pan (it is best to use an iron pan) and add an appropriate amount of cooking oil; when the oil just smokes, add the scallions, ginger and garlic and stir-fry until fragrant, then add the small crucian carp and stir-fry briefly; then add rice wine, the amount of rice wine should just cover the small crucian carp, and white wine and water should not be used instead of rice wine (key one: do not add water); then add sugar, vinegar, green pepper, and soy sauce, the amount of each according to personal taste, but vinegar should not be too much, and salt should not be used instead of soy sauce to increase the saltiness; cover the pot and cook over high heat until the soup is thick, it is best to eat it immediately after cooking (key two: if the cooking time and storage time are too long, it will lose its fresh and tender taste.