#"Flash moment" theme essay phase II #This season is getting colder, and the sea fish have accumulated thick fat in order to resist the cold, so when eating fish, the flesh of the fish is relatively plump and fat.
There is now a common deep-sea small fish on the seashore, its largest is only about a long one, the skin of the fish is particularly thick, because it looks somewhat similar to freshwater crucian carp, so it is named "crucian carp".
Crucian carp do not look small, but it is a particularly high fat content of marine fish, so this marine fish is not fishy and meaty, especially suitable for frying, grilling to eat. Many people especially like to go to the barbecue shop to order two grilled crisp crucian carp, and then with a few scones to eat, this grilled crucian carp is also our barbecue restaurant click rate is relatively high dishes, generally a price of about 6 yuan.
Now as long as you go to the fish stall, encounter a crucian carp seller, the boss will strongly recommend, the general knowledge of the goods will pick a few fresh. Crucian carp is generally fresh and large, the price is not more than 6 yuan a pound, most of them are below 5 yuan, a pound can be called four or five, if you go home to cook it yourself can be much more affordable than the barbecue shop!
<h1 class= "pgc-h-arrow-right" > fried crucian carp</h1>
【Main ingredients】: Crucian carp, cooking wine, green onion and ginger, salt, pepper
【Preparation Method】:
1. Wash the crucian carp, remove the internal organs and gills in the abdomen, and scrape the black membrane in the belly of the fish.
2. Wash and control the dried crucian carp with salt, cooking wine, pepper and shredded onion and ginger, and marinate for about 20 minutes.
3. Heat the pot and pour in the cool oil to moisten the pan, then pour the oil out and then add the cool oil, wipe the crucian carp dry and fry it slowly in the pot over low heat.
4. Fry until one side is set and then turn over, fry the fish until both sides are golden brown, the fish skin continues to seep out of the oil, and the fish can come out of the pan when the skin becomes crispy.
【Delicious Tips】:
(1). The scales of crucian carp do not need to be removed, because the fat content on the scales is particularly rich, and when frying, it will turn into oil, making the fish skin more smooth, and it is not easy to paste the pan and stick the pan when there is this layer of fish scale protection.
(2). The black membrane in the belly of crucian carp is the source of bitterness and fishy taste, so it must be scraped clean when cleaning.
(3). Crucian carp can also be made by grilling, you can preheat the oven for 180 ° first, and then grill the marinated crucian carp, and brush the garlic sauce after baking, which is not worse than the barbecue shop.
(4). There are more small spines on crucian carp, but these small spines are softer, so it is best to cook larger, so it is not difficult to eat the thorns.
<h1 class= "pgc-h-arrow-right" > crucian carp is a very common sea fish this season, the price is cheap and the taste is good, the most important production is particularly simple, as long as 1 pickle 1 fry can be served, whether it is accompanied by wine or rice are very delicious. </h1>