Today, I make a dish of grilled crucian carp with green onions, which is a traditional dish in the Gangnam region. The Internet says that children in the Gangnam area learn to say the phrase "fresh", just when eating crucian carp. I doubt the veracity of this legend, but such a story would fall on it and more or less illustrate its status. Speaking of the dish itself, we all know that there are many dishes in Gangnam that add sugar, and this dish is no exception, but because of personal taste, I did not make sugar when I made it. If you want to eat authentic grilled crucian carp with shallots, add a spoonful of sugar to the toppings such as soy sauce.
By lace canteen
<h2>Royalties</h2>
Crucian carp to taste
Spring onion to taste
Ginger Cooking wine Old soy sauce raw soy sauce to taste
Salt oil to taste
<h2>Practice steps</h2>
1. Prepare fresh ingredients
2, crucian carp to scale to remove the internal organs, and then remove the black film in the stomach, wash the stomach with a few pieces of ginger, easy to taste. Spread salt and marinate for 20 minutes
3, heat the pan under the oil, under the ginger slices, the oil temperature rises to about 170 degrees under the fish, adjust to a medium-low heat, the fish body is slightly yellow when the dough, fry until both sides are golden brown, put out for later
4: Add oil, add shallots and sauté, add crucian carp, add cooking wine, a little soy sauce and soy sauce, add a little hot water, bring to a boil over high heat, simmer slowly until the soup is thick. Use a spatula to pour the soup over the fish. Collect the juice over high heat and get it done
5. Please enjoy
<h2>Tips</h2>
A. Lard is recommended B. Sweet friends can add sugar
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