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1. Crucian carp is one of the most common freshwater fish in China, living in major water systems outside the Qinghai-Tibet Plateau.
2, today Lao Liu will share the "new way to eat crucian carp" method, like friends can first collect, have time to try it themselves.
3. The following begins to introduce the required ingredients:
Crucian carp, salt, ginger, shallots, garlic, oyster sauce, soy sauce, cooking wine, dark soy sauce, sugar, eggs, corn starch
4, first put a knife in the processed clean crucian carp, and then type a herringbone flower knife, and use the same method to hit the flower knife on the reverse side. Then marinate the crucian carp, sprinkle a little salt on both sides and the fish maw, and rub it by hand to taste
5, then squeeze the onion and ginger out of the onion ginger juice and rub it on the crucian carp, which has the effect of removing the fishy flavor, and then stuff the onion and ginger into the belly of the fish and marinate for an hour
6: Beat an egg into a bowl and stir to set aside. When the time comes for the carp to marinate, take out the pickling accessories in the belly of the fish and discard them, and then pour the scattered egg liquid on the fish, so that the fish body is evenly wrapped with a layer of egg liquid
7: Put two spoonfuls of corn starch on the plate, dip the surface of the crucian carp wrapped in egg mixture with a layer of corn starch, put it into a 50% hot oil pan, fry until the surface is golden brown, be sure to fry the fish thoroughly, and then put it on the plate
8, pour oil in the pot, put in ginger and garlic minced to fry incense, then add cold water, add soy sauce, oyster sauce, cooking wine, a spoonful of sugar, bring to a boil, put in the water starch to boil, and then pour the sauce on the fish, and then sprinkle the chopped green onion to eat
9. Crucian carp has extremely high medicinal value, its sex is flat and sweet, into the stomach and kidneys, and has the effect of tonifying deficiency, winning, warm stomach eating, and replenishing vitality
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