Dry Roasted Crucian Carp
by Jamie 5156079
Favorite
Difficulty
Easy
Time
15m
Serving
3
Complete color and fragrance
1. Put the pot on the fire, add water, put the rock sugar in the broil, boil it to brown-red, heat the water, pour it into a bowl and set aside
2. Put the pot on the fire, heat the oil for 90% (you can see the smoke), fry the fish until both sides are browned, remove the fish
3. Add fat and fat meat to stir up oil, add green onion, ginger and garlic until fragrant, add watercress and stir-fry for red oil, add fish, cook with cooking wine, vinegar, and soy sauce
4. Pour in the boiled caramelized water, bring to a boil and simmer for 3 minutes on low heat, turn over and continue to simmer for 3 minutes, remove the fish and serve on a plate
5. Boil the remaining soup to thicken, add chopped green onion, and pour it on the fish.
Tips:Do not move the fish casually when frying the fish, so as not to break the skin
