Dry Roasted Crucian Carp

Name: Dry Roasted Crucian Carp
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Crucian carp; Some Green onion ginger garlic; 1 tablespoon Soy sauce; 1/2 tomato; 1 tablespoon Oyster sauce; 1 tsp salt; 1 tablespoon Cooking Wine; 1 tablespoon Vinegar; 1 tablespoon Sugar; 1 tablespoon Miso; 1 tablespoon Hot sauce; 1 tablespoon pepper powder; A few Pepper aniseed

by Liu Dahua 266

4.9 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Dry roasted crucian carp is a very delicious dish. The crucian carp is charred on the outside and tender on the inside. After the crucian is roasted, the broth penetrates into the carp meat a little bit, and a little bit of broth is added to make the crucian's taste more dense and fresh.

Dry Roasted Crucian Carp

1. The crucian carp is cleaned and handled well.

2. Heat the oil in a pan, and the crucian carp is covered with flour for frying on both sides.

3. Fry one side and then turn over and fry the other side.

4. Take out the fried fish and set aside.

5. In a separate pot, saute the onion, ginger, and garlic.

6. Add the tomatoes and stir fry evenly.

7. Add various seasonings and mix evenly.

8. Add half a bowl of water, and I also put a fish bag.

9. Put the fish in, bring to a boil on high heat, turn to low heat, cover and simmer.

10. Drain the broth.

11. After serving, pour the sauce on top of the fish.

Tips:
1. Crucian carp has more spines, so be careful when eating.
2. The big crucian carp can be cut on the body, which is convenient for the taste.