Crispy Crucian Carp

Name: Crispy Crucian Carp
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 2 pieces Crucian carp; 1 small piece ginger; 1 small root Shallots; 2 pieces Millet pepper; 1 short section very light blue; Some salt; 3 tablespoons Soy sauce; 2/3 tablespoon Sugar; a little White pepper; 3 tablespoons Cooking Wine; 1/2 bowl Balsamic vinegar; Some Cooking oil

by Lu Zhen

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Crispy crucian carp is a traditional famous dish of the Han nationality in Jiangsu area. It belongs to the Su cuisine, a kind of traditional crispy fish. The crisp fish, also called the bone crisp fish, originated from the Zhao family in Handan, the hometown of bone crisp fish in my country. It was introduced into the palace from the people during the Wei and Jin Dynasties. In the early Northern Song Dynasty, it was imperially entrusted by the Emperor Zhao Kuangyin of the Song Dynasty (Hebei). Bone crisp fish". The body of the fish is red and bright, the chopsticks are not broken, and the fish bones are crispy, there is no scorpion, and it melts in the mouth, but the fish is very chewy, the fish taste is not lost, and the crispy fragrance is slightly sweet. The fish bones are soft, and the fish meat is even more delicious, which is most suitable for the elderly to eat!

Crispy Crucian Carp

1. Two crucian carp, remove the scales and internal organs, clean and dry the water

2. Add 1 tablespoon of salt, 3 tablespoons of cooking wine, shred green onion and ginger, and taste for ten minutes! One of the secrets of not breaking the skin: put salt on the body of the fish!

3. Pour a little more oil into the pot. When the oil temperature rises to 70% or 80% hotter, pick up the delicious fish to control the moisture, and gently slide it into the oil pot along the side of the pot. The second secret of the unbreakable fish skin: remember to keep the oil temperature high! Take the green smoke as the standard

4. The high temperature will quickly condense the fish skin. Don’t turn it over in a hurry. Pick up the pot and shake it gently. When the fish body is completely out of the bottom of the pot, turn it over.

5. Fry the other side, the color is golden, the skin is intact, and the fragrant smell will come out of the pot.

6. Leave a little oil in the pot, sauté the ginger and chopped green onions

7. Cook 3 spoons of light soy sauce, 2 spoons of dark soy sauce, and 3 spoons of cooking wine, so that the aroma will come out

8. The sauce can be simmered with hot oil to better stimulate the aroma

9. Pour hot water

10. The amount of water is subject to the ability to cover the fish

11. Add appropriate amount of salt and white pepper

12. Half a spoonful of sugar

13. Half a bowl of balsamic vinegar. Vinegar is the key to crisp fish bones

14. Cover the pot, turn to a low heat, and simmer for 30-50 minutes. During this time, turn the fish over with a spatula. When the sauce is reduced and thickened, sprinkle with spicy millet and shallots and turn off the heat. Serve on the table

Tips:
1. Vinegar is the key to crisp fish bones;
2. One of the secrets of not breaking the fish skin: put salt on the fish body;
3. The second secret of not breaking the fish skin: remember to keep the oil temperature high! Take the green smoke as the standard.