Crispy Crucian Carp

Name: Crispy Crucian Carp
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 2 pieces Crucian carp; 20g ginger; 20g Green onions; 10ml Cooking Wine; 2g pepper; 6g Refined salt; 5 capsules garlic; 2 pcs star anise; 4 Dried chili; 15g Sugar; 15ml Vinegar; 5ml Soy sauce; 3ml sesame oil; 500ml Cooking oil

by Tail's Kitchen

5.0 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Crucian carp bones are thin and fleshy. Except for the soup, it is very difficult to cook. And the thorns are so dense that it always makes people cautious to eat. But lazy people always have a way to make crispy crucian carp, which can eat meat without worrying about spitting.
Crispy crucian carp is very localized in many places. The difference between this Sichuan-flavored crucian carp is that it has a sweet and sour taste in the fresh and salty and pure flavor, and there will be a hint of fragrance after the entrance. Spicy aftertaste, not only can be served with rice and wine, while watching TV while peeling some fish as a snack is also good.

Crispy Crucian Carp

1. Fresh crucian carp choose 2-3 doubles. Sliced ginger, sliced green onion

2. Remove the scales and gills of the crucian carp. Make a few parallel cuts on both sides of the fish. Marinate for 30 minutes with sliced green onion, sliced ginger, 3 g cooking wine, 1 g pepper, and 3 g salt

3. Wipe the water off the fish with kitchen paper, pour the cooking oil into the hot pan, and fry the fish in the oil when the oil is 70% hot, keeping the heat on medium. Fry the fish on one side until golden brown and turn the fish over when the meat becomes firm

4. After both sides are fried, open high heat and quickly fry, deep-fry the fish until it is brown and pick it

5. Leave the bottom oil in the pot, add star anise, green onion, garlic and sauté fragrant, add Chinese pepper and dried chili to fry the aroma, add cooking wine and water, and the water should cover the fish

6. Add salt, sugar, vinegar, pepper, and soy sauce and bring to a boil. After the high heat is boiled, turn to a low heat and simmer until the soup is dry. Sprinkle sesame oil on the pan and serve

Tips:
1. Choose 2 pieces of crucian carp, which are too small and have no meat, and the bones of too large are hard, which will affect the taste of the dish.
2. When cooking crucian carp, the soup must be wide and low heat to get the texture of crispy residue.
3. You can add a little bit more sweet and sour before serving to make the sweet and sour taste stronger.