Ingredients: 1 crucian carp, dried chili pepper, ginger, minced garlic, green onion.
Seasoning: salt, cooking wine, watercress paste, pepper, corn starch, sesame oil, flavor powder, oyster sauce to taste.
Prepare the materials
Directions: 1. Slaughter and wash the crucian carp, mark a flower knife on both sides, and then apply some salt, cooking wine and corn starch for a while.
2, from the pot to inject the right amount of cooking oil, burn to 60% heat (when a large number of bubbles appear in the chopsticks can be), put in the crucian carp fried until both sides are golden brown and then fished out for later (about need to fry for three or four minutes on low heat, if the oil is not over the crucian carp, you can turn it over).
Fried crucian carp
3: Put a small amount of cooking oil into another pot, pour in ginger, minced garlic, green onion, watercress sauce together to fry the aroma, then pour some water, put in the appropriate amount of salt, flavor powder, oyster sauce together and stir well.
4: Then add the prepared crucian carp, close the lid and cook for a minute, then turn it over and cook for a minute to get out of the pot and plate. Leave the soup in the pot after the pot comes out, add some sesame oil and stir it before pouring it on the fish.
finished product
Watercress crucian carp is a famous Sichuan dish, its taste is mellow and slightly spicy, and the fish meat is even more delicious when eaten with soup, which is loved by adults and children. If you like it, you can click favorites and follow, thank you!