<h1 class="pgc-h-arrow-right" data-track="1" > dry fried crucian carp do this, the bone crispy meat rotten, the next day is still crispy, 10 yuan to eat two meals of real value! </h1>
Relying on the mountain to eat the mountain, relying on the water to draft water, playing small in the fish pond to grow up, naturally like to eat fish, no matter what fish, no matter what the practice, I will not refuse, even if it is far away from home now, or miss the pure wild big fish small fish prawn shrimp shrimp natural deliciousness!
Spring crucian carp is particularly delicious, rich in high protein, tender and digestible meat, low fat content, whether it is soup, stew or frying are very nutritious ingredients, it is also coincidental, recently there is a young guy downstairs often to sell fish, these two days brought a lot of wild crucian carp, 10 yuan to buy a large pot, it is really like a treasure, this spring of small crucian carp although more thorny, but used to fry, bone crispy meat rotten, even fish bones are eaten.
Dry fried crucian carp, many people have been struggling with wrapping starch or flour, or directly wrapping batter, big fire fried or small fire fried, how to fry out the aroma of the hotel? Today I will share with you in detail the practice of dry frying crucian carp at home, and the crucian carp fried according to my method is still crispy the next day.
<h1 class="pgc-h-arrow-right" data-track="5" > [dry fried crucian carp].</h1>
Main ingredients: crucian carp, ginger, green onion, flour, cooking wine, pepper, salt, onion, minced garlic, sesame seeds, cooking oil, cumin powder, paprika
【Specific method】
1, small crucian carp scrape off the scales, remove the gills and internal organs, when removing the internal organs, pay attention not to break the fish gall, otherwise the fish will have a bitter taste, clean up the small crucian carp add onion, ginger, two spoons of cooking wine, two spoons of pepper, a spoonful of salt stir evenly marinated for more than half an hour.
2, the marinated crucian carp add a small amount of flour to mix evenly, the flour does not need too much, the surface of the fish is thin on the line.
3: Pour cooking oil into the pot, heat the oil at 70%, reduce the heat, add crucian carp and fry over low heat. Do not fire, otherwise the fish outside is burned, and the fish bones are still hard.
4: Fry until the bottom is golden brown, turn over and continue to fry on low heat, fry until the crucian carp is crisp and not soft.
5: Leave a little bottom oil in the pot, pour in minced garlic, chopped onion, chives, white sesame seeds and stir-fry to make the aroma, pour in the fried crucian carp, add cumin powder and paprika, add the right amount of salt according to the taste, stir-fry evenly.
So fried out of the crucian carp even the thorns all eaten, salty and delicious, under the rice under the wine are sought-after dishes, fried crucian carp left some originally wanted to be used to make bad fish, the result is put to the next day or crispy, directly ate, such a small crucian carp fried after the sauce boiled, made of spiced fish is also a rare delicacy, like can try it.
<h1 class="pgc-h-arrow-right" data-track="14" > [dry fried crucian carp tips].</h1>
1, fried crucian carp is recommended to wrap flour, wrapped flour fried fish taste more crisp, if you want to fry and then stew, you can wrap egg batter.
2, fried fish must be fried in a small heat, small fire will be fish thorns fried crisp.
3, fried fish can be fried again, you can also use some onions, spices like me to stir-fry, can force out excess grease, eat more fragrant.
I am Ruoyu's mother, like to cook, like to deal with chai rice oil salt sauce vinegar tea, like to share my three meals a day, share my cooking experience! Follow Ruoyu's mother in the kitchen and share food recipes with you every day! If you have better suggestions, we look forward to sharing them with me in the message area! The pictures and texts are all my original, it is strictly forbidden to carry, plagiarism must be investigated!