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Today for everyone to share a new way to eat "crispy bone crucian carp" homely practice, listen to the name can be seen to eat, this is a bone can be eaten together, for friends who usually do not love to eat fish and are afraid of fish bones, it is a very good way to eat, the fish body is red and perfect, chopsticks are not broken, and the fish bone is crispy without carp without slag, the fish meat is very chewy Fish taste is not lost, and there is a slight sweetness in the crispy fragrance. The following will share the method in detail for everyone, like friends come to learn about it. #家常菜 #
【Sweet and sour crispy crucian carp】
1. First of all, we prepare the ingredients, 3 fresh crucian carp, scrape off the scales to remove the gills, rinse with clean water, chop into small pieces of uniform size and put them into a basin filled with water, wash the blood on the fish and the black film on the abdomen, remove the black film to reduce the fishy smell.
2. Add 2 grams of salt, 2 grams of pepper to the pot, 10 grams of cooking wine to remove the fish, cut into slices of ginger, cut into pieces of green onion and white, cut into pieces and put them together, mix well and marinate for 20 minutes to let the fish absorb the sauce into the flavor.
3. Then prepare the sauce, prepare a small pot, add 1 spoonful of salt, 2 spoons of sugar, a little MONOS glutamate, 15 grams of light soy sauce, 10 grams of aged vinegar, aged vinegar can soften fish bones, 2 spoons of chili sauce, 2 spoons of old dry mother 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 evenly.
4. After the ingredients are ready, we start to fry the fish, the pot of oil is poured into the fence to control the dry sauce to pick out the green onion and ginger, when the oil temperature is 50% hot, the fish are poured into the pot in turn and fried for 3 minutes, do not flip the fish during the period, you can gently shake the frying pan to prevent the fish from sticking to the bottom, and after the fish pieces are set, the sticks are scattered with a spoon.
After 5.3 minutes, the fish pieces have been fried thoroughly, the surface is golden to fish out the fish pieces, increase the oil temperature to 60% heat, pour in the fish pieces for 30 seconds and then fish out the plate, the purpose of this step is to fry the fish bones until the crisp, and finally pour the sauce evenly on the fish pieces.
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