Introduction: Crucian carp do this, the juice is thick and tender, the fish skin is intact and undamaged, and it is drooling when you look at it
Crucian carp, one of our most common river fresh. Its nutritional value is very high, so we will often eat it every day, braised, soup, steamed, dry pot and other cooking methods are very diverse, but also can be paired with tofu, white radish, shiitake mushrooms and other ingredients, the production of dishes are double nutritional, delicious and different.
Crucian carp, the protein contained is excellent, complete, easy to digest and absorb, it contains less fat, so it is tender and not fatty to eat, very suitable for women who want to be beautiful and afraid of fat. In addition, crucian carp soup is also particularly suitable for confinement, children, etc.
And today's Xiaobian shared this home-cooked method is particularly under the rice, the method is simple, the juice is rich and fresh, the color is rosy, very suitable for spring consumption, suitable for all kinds of people to eat, so take a look at it!
Prepare the required ingredients, wash the crucian carp and beat the flower knife, then sprinkle the body and interior of the fish with a little fine salt and marinate for a while, then chop the ginger, pepper and chives for later;
Before starting cooking, use kitchen paper to dry the surface water of the fish, and then apply a thin layer of corn starch; to ensure that the fish is dry, which is the key step of frying the fish skin without breaking;
Really start frying fish. Heat the oil in a hot pan, lift the fish tail along the edge of the pot and fry slowly;
Fry until one side is golden, the surface becomes hard and then turned over, until it is fried until both sides are golden brown, and then put on the plate for later; be sure to fry until the surface is set, hardened and then turned over, no fixed on the turn, easy to make the fish spread out and stick to the pan. If you don't know when you can turn over, you can gently touch the fish with a shovel, and the fish can be easily moved, which means that you can turn over;
Then pour the chili pepper and ginger shreds into the pot and sauté them in the bottom oil to bring out the aroma; if there is no bottom oil, you can also pour a little cooking oil again;
Then spoon in 1 spoonful of soybean paste, sauté out the red oil, pay attention to stir-fry to avoid sticking to the pan;
Then pour in 1 bowl of water, bring to a boil over high heat, then add 2 spoons of soy sauce and 1 spoonful of oyster sauce, stir well; note that the amount of water does not need to be too much;
Continue to carefully put in crucian carp, simmer over medium-low heat, pay attention to the heat does not need to be too fierce, to avoid the fish body is boiled;
When the soup is noticeably less and dried quickly, the fish is plated;
Add a little chicken powder to the soup in the pot, stir well and drizzle on the fish; Note: If the taste is heavy, you can add a little salt, etc.;
Finally sprinkle the green onions and you're done!
Small editor nagging thoughts ~
1, many people ask why I fry fish always stick to the pan and break the skin? The main reason is that because the surface of the fish body contains water, the fish skin will immediately stick to the bottom of the pot after the pot is cooked, and the fish skin will fall off when it is turned. So we use kitchen paper to wipe the surface water of the fish body while smearing a little starch, which further reduces the water content of the fish body, and forms an intermediate layer between the fish skin and the cooking oil, so that the fish is less likely to stick to the pan and break the skin, on the other hand, it can prevent splashing oil, and the small partners who are afraid of splashing oil are worth a try;
2. Fried fish broken skin, but also closely related to the freshness of our fish, the more tender and compact the fish, the more complete and delicious the fried fish, so it is recommended that you try to choose fresh live fish;
3. When frying fish, be sure to use a low heat, be patient, so that the heat is evenly fried. If you use a high heat, it is easy to fry the fish paste, and at the same time it is easy to stick to the pan;