Deep-fried small crucian carp

Method

1. 01

   Step 1

   Finished product photo.

   

2. 02

   Step 2

   Remove the scales, gills, and internal organs from the crucian carp, wash it clean, make two cuts on its body, and put it in a basin.

   

3. 03

   Step 3

   Chop the scallions into chunks, slice the ginger, and smash the garlic.

   

4. 04

   Step 4

   Add scallions, ginger, garlic, cooking wine, salt, and chicken bouillon to the crucian carp.

   

5. 05

   Step 5

   Pour in the starch and mix well. Marinate for at least 30 minutes.

   

6. 06

   Step 6

   Pour some dry starch into a plate and coat the marinated fish with a little starch.

   

7. 07

   Step 7

   Don't apply too much starch; just a thin layer on the surface.

   

8. 08

   Step 8

   Heat the oil in a wok, add the crucian carp, and fry over medium-low heat.

   

9. 09

   Step 9

   Once the crucian carp has set, flip it over and fry the other side.

   

10. 10

    Step 10

    Fry until golden brown and crispy on both sides.

    

11. 11

    Step 11

    Remove from the water and drain off excess oil. (Line the plate with kitchen paper towels to absorb excess oil.)