Crucian carp is mainly an omnivorous fish that feeds on plants, and prefers to live in clusters and choose food. The meat is tender and has a high nutritional value, each 100 grams of meat contains 13 grams of protein, 11 grams of fat, and contains a large number of calcium, phosphorus, iron and other minerals. Crucian carp has extremely high medicinal value, its sex is flat and sweet, the human stomach and kidneys, and it has the effect of replenishing weakness, winning, warm stomach eating, and replenishing vitality.
Many restaurants will have a variety of dishes and practices about crucian carp, crucian carp commonly known as "crucian melon seeds", is a common freshwater fish, crucian carp is rich in calcium, phosphorus, potassium, and protein meat tender, delicious and nutritious, but there is a small disadvantage, that is, crucian carp small spines too much, these small spines are all over the fish meat, accidentally easy to jam the throat, to bring inconvenience to eating.
Our most common approach is braised crucian carp, but there are too many fish bones, crucian carp porridge, etc., then how to do crucian carp in order not to get stuck in the throat when eating it, today Xiaobian and you share a way to make crucian carp with thorns to eat together, crispy crucian carp.
Ingredients: small crucian carp 3 pounds,
Accessories: 300 grams of cooking oil, 5 grams of salt, 1 piece of ginger, 60 grams of vinegar, 10 grams of soy sauce, 19 grams of cooking wine, 1 onion, chili pepper (optional)
1, the scales of the small crucian carp are scraped off one by one, if it is eaten by adults, the scales can not be removed;
2. Remove the gills of the crucian carp, clean up the internal organs of the fish, and then rinse them with clean water;
3, put the processed small crucian carp yard on the plate, sprinkle with salt, pour cooking wine and mix well, marinate for 30 minutes to remove the fishy taste;
4: Pour oil into the pot and heat it to 60%, put the marinated crucian carp into the hot oil in turn, fry until the color is golden and fish it out;
5, the oil in the pot is heated again, to 70% of the heat is poured into the small crucian carp to re-fry again, and finally fished out of the oil control;
6, peel off the old skin of the onion, wash and cut into strips, slice the ginger;
7, take a clean casserole, put the fried crucian carp on the onion strips, add ginger, pour in soy sauce, vinegar and an appropriate amount of water;
8: Bring a casserole dish to a boil over high heat, then simmer over low heat for about 40 minutes. Finally, the juice can be collected on high heat and eaten;
Vinegar can soften the bones and bones of crucian carp, make this dish vinegar to put more, vinegar can also remove greasy. The dish is mellow and fragrant, the crucian carp meat is tough and chewy, and the fish bones and fish bones are soft and can be chewed up.
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