How to fry crucian carp

There are many ways to cook crucian carp, but many people still prefer to eat fried crucian carp, which tastes completely different from other kinds of crucian carp. It tastes more crispy and makes people feel it is more delicious. However, frying crucian carp is also a technical job. If some problems occur during the frying process, the carp will be burnt and the taste will be bitter.

Crucian carp casserole

≮Ingredients≯3 river crucian carps, 200 grams of magnolia slices, 2 boxes of boxed tofu, and 200 grams of fresh mushrooms. Seasoning: 50 grams of refined oil, 5 grams of ginger, 5 grams of garlic, 5 grams of onion, 3 grams of pickled red pepper, 15 grams of MSG, 20 grams of chicken essence, 3 grams of pepper, and 20 grams of cooking wine.

≮Food Recipes≯

Cut the magnolia slices into diamond shapes, divide the boxed tofu into seven, cut the fresh mushrooms into two, wash them, and put them into a casserole for later use.

Slice the ginger and garlic, and cut the onion and pickled red pepper into "horse ear" shapes.

Remove the scales, gills and internal organs of the river crucian carp, fry it in a pan until golden brown and then take it out.

Place the wok on high heat, add oil, add ginger, garlic slices, onion, pickled red pepper and stir-fry until fragrant. Add white soup, river crucian carp, MSG, chicken essence, cooking wine, pepper powder, bring to a boil, skim off the floating foam, pour into the pot, and serve.

Crucian carp with fermented soybeans

≮Ingredients≯2 live crucian carps or 1 mandarin fish (weighing about 600 grams), 30 grams of minced garlic, 50 grams of chopped green onion, 10 grams each of minced ginger, soy sauce, sugar, and vinegar, 25 grams of Shaoxing wine, 15 grams of wet starch, 2 grams of fine salt, 40 grams of Pixian bean paste, 300 grams of broth, 500 grams of cooked vegetable oil (about 150 grams consumed)

≮Food Recipes≯

Wash the fish, make two cuts on both sides of the fish body (the depth is close to the fish bones), apply Shaoxing wine and fine salt and marinate slightly.

Put the wok on high heat, add oil and heat until 70% hot, add the fish and fry briefly. Leave 75 grams of oil in the pot, add Danxian bean paste, ginger and garlic and stir-fry until the oil turns red, add fish and broth, move to low heat, add soy sauce, sugar and fine salt, cook the fish and serve on a plate.

Place the original pot on high heat, thicken with wet starch, pour vinegar, sprinkle with chopped green onions, and pour over the fish. Note: Fresh crucian carp or mandarin fish must be used as the raw material. When cooking, the marinade should be thick so that the fish can be evenly coated with the marinade and absorb the flavor.

≮Food Features≯The color is bright red, the meat is tender, the taste is fresh and rich, and it is slightly sweet and sour.

Crispy Crucian Carp (Quick)

Ingredients: 1.5kg fresh crucian carp, a 500mL bottle of beer, appropriate amounts of onion, ginger, garlic, soy sauce, vinegar, and red pepper, 40g salt, two teaspoons of sugar, 3 star anise, and appropriate amount of cooking oil.

Method: Peel, scale, wash and drain the small crucian carp. Place the pressure cooker on the fire, add cooking oil after the pot is dry, then immediately add sugar, stirring while heating. When the sugar turns yellow and foamy, quickly pour in the beer. Place the crucian carp in the pot, add onion, ginger, garlic, aniseed, red pepper, salt, soy sauce and vinegar. Add more soy sauce, then add warm boiled water to cover the crucian carp. Cover the pot, turn on the valve and cook on high heat for 10 minutes, then reduce to medium heat for 5 minutes. For larger crucian carp weighing 2-3 liang, it is appropriate to extend the cooking time by 2-3 minutes.