Watercress crucian carp | food table

Practice steps

1: First, finely chop the pickled ginger and set aside, and cut a few knives on the clean crucian carp.

2, heat the pan with oil, wait for the oil temperature to burn to 80% heat, under the crucian carp, fried until both sides are golden brown and fished out, so that the fish is not easy to disperse.

3: Heat the oil in turn, add a small spoonful of sugar, add a small spoonful of sugar and bring to a boil.

4: Simmer the fried crucian carp for about 2 minutes and set off.

5: Finally, use the remaining soup in the pot to draw a sauce. First pour in the water starch and mix well, then add white pepper, vinegar, sprinkle green onion. Pour the soup evenly over the crucian carp and the spicy and salty watercress crucian carp is ready.

Tips

1. When frying crucian carp for the first time, the oil temperature must be high, otherwise the skin of the fish is easy to fall off. 2. Pickled ginger and pickled cowpeas can be selected according to their own taste to choose whether to add or not, after adding the whole dish the sour taste is more prominent, the layer is also more. 3. In addition to crucian carp, grass carp can also be used to cook. When making it at home, you can first turn the fish fillet into a tile shape and make a watercress tile fish. It is convenient to eat and easy to taste.

Mood story

Compared with steaming, the taste of watercress fish is naturally much richer, and at the same time, it is difficult to hide the freshness of the fish. Guest Ling Hu (@Ling Hu's Diet Notes) added pickled ginger and pickled cowpeas on the basis of traditional seasoning, making the sour taste of the whole dish more prominent and the layers more obvious. After eating the fish, the remaining soup is used for bibimbap or noodles, which is also very delicious!