Name: Crispy Crucian Carp
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: 800g Crucian carp; 40g Chives; 20g garlic; 25g ginger; 3 pcs Dried chili; 2 pcs star anise; 1 piece Cinnamon; 5 slices Bay leaf; 40ml Steamed Fish Soy Sauce; 30ml Soy sauce; 40ml Cold water; 3g White pepper; 30ml Cooking Wine; 40g starch

Crispy Crucian Carp

by Happy elf a

5.0 (1)

Favorite

Difficulty

Easy

Time

Serving

The fish in spring are very delicious after a winter rest. Crucian carp has tender and delicious meat, high nutritional value, and contains a lot of calcium, phosphorus, iron and other minerals. Crucian carp has a very high medicinal value, its nature is flat and sweet, it enters the stomach and kidneys, and has the effects of harmonizing the deficiency, warming the stomach and eating, and invigorating the vitality. It can be used for making porridge, soup, cooking, snacks, etc. It is especially suitable for making soup. Crucian carp soup is not only fragrant and fresh, but also has a strong nourishing effect. It is very suitable for middle-aged and elderly people and the weak after illness, and it is also especially suitable for pregnant women.
I went to the vegetable market before and came across a company that bought wild crucian carp. I bought some and made steamed crucian carp with scallions. But I didn’t eat enough. After two days, I picked some more, and the second one was smaller. Because I want to change the taste, make crispy bone crucian fish. Speaking of crispbone crucian carp, I ate it at a friend's house two or three years ago. The bones of the carp are crispy. It is great for the baby who is afraid of small spines when eating crucian carp. After a few years of growing grass, it was finally pulled out safely. With the ability to eat food, coupled with a powerful gourmet network, combined with our own seasoning, the delicious crispy bone crucian carp is marinated first, fried and then braised. Don't want it! The seemingly complicated process is not troublesome to operate at all. The key is that it is delicious, and it is delicious when eaten hot and cold.

Crispy Crucian Carp

1. The slaughtered crucian carp.

2. Various ingredients are prepared.

3. The crucian carp removes the fish phosphorus, black film, and fish gills and then washes them with a knife on both sides.

4. Add white pepper, shredded ginger, 20ml cooking wine, 3g salt, stir well and marinate for 2 hours.

5. Processing ingredients. Scallion knotted, ginger sliced, garlic peeled, spices rinsed off.

6. Pour the starch into the dish, and coat the marinated crucian carp with starch.

7. Fill the pot with oil and heat it to 70% heat, then fry the crucian carp.

8. Brush the bottom of the pressure cooker with a thin layer of oil, and cover with ginger and garlic.

9. Fried crucian carp on the yard.

10. Add spices to the top, steamed fish soy sauce, light soy sauce, the remaining cooking wine, and cold water.

11. Put on the lid of the pressure cooker, press for 25 minutes until the fish is crispy, then take it out and put it on a plate.

Tips:
1: When coding fish, remember to place the fish in a layer of green onion knots in a staggered manner.
2: After the high fire reaches the upper air valve, turn to the minimum fire simmering system.
3: If you like spicy food, you can add a few more dried chilies. In order to take care of the children's taste, the elves put less.
4: When taking starch, remember to shake it to shake off the excess powder.
5: The crucian carp is marinated before cooking. It is more delicious and can use cooking wine, ginger, and pepper to remove the fishy smell.