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Today I would like to share a new way to eat crucian carp, crucian carp is a very common ingredient, rich in protein, and easy for the body to absorb. Crucian carp meat is very tender, and the way to eat is also very diverse, the general home-cooked way to eat or braised, or stewed soup, although the crucian carp soup taste fragrant soup fresh, but the only bad place is that the spines are small and very much, eating trouble is not conducive to children to eat, the following for everyone to share a do not need to spit thorns eating, is also a very common in the size of the restaurant a signature dish "crispy bone fish", like friends hurry to learn it.
【Crispy crucian carp】
1. First of all, we prepare the ingredients, 3 fresh crucian carp, scrape off the scales, remove the gills of the internal organs, rinse with water, chop into small pieces of uniform size, put into a basin filled with water, wash the blood on the fish and the black film on the abdomen, remove the black film can reduce the fishy smell, fish out and prepare for the next step of salting.
2. Add 2 grams of salt, 2 grams of pepper, 10 grams of cooking wine to the pot, cut into slices of ginger, slice a piece of green onion and white, cut into segments, mix well with fish pieces, marinate for 20 minutes, let the fish absorb the sauce into flavor.
3. Then prepare the sauce, prepare a small pot, add 1 spoonful of salt, 2 spoons of sugar, a little monosodium glutamate, 15 grams of light soy sauce, 10 grams of aged vinegar Old vinegar can soften fish bones, 2 spoons of chili sauce, 2 spoons of old dry tempeh, 10 grams of chili red oil, then prepare a few millet peppers cut into circles, 2 shallots cut into small pieces, add a little white sesame seeds and stir well.
4. After the ingredients are ready, we start to fry the fish, and the fish is poured into the pot with oil and poured into the fence to pick out the green onion and ginger.
When the oil temperature is 50% hot (slightly smokes), pour the fish into the pot in turn, turn on the medium heat and fry for 3 minutes, do not turn the fish during the period, you can gently shake the frying pan to prevent the fish from sticking to the bottom, after the fish pieces are set, the sticky together are scattered with a spoon.
After 5.3 minutes, the fish pieces have been fried thoroughly, the surface is golden, the fish pieces are fished out, the oil temperature is increased to 60% heat, poured into the fish pieces for 30 seconds and then fished out of the plate, the purpose of this step is to fry the fish bones until scorched, and finally pour the sauce evenly on the fish pieces.
[Want to know more about the practice of "crispy crucian carp", you can click the search icon in the upper right corner of the page, search for "crispy crucian carp", the search results are very detailed, especially for some food culture introduction is very detailed, while making food, you can also better understand the mystery of our Chinese cuisine, and regional customs]
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