Dry Roasted Crucian Carp

Name: Dry Roasted Crucian Carp
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 750g Crucian carp; 250g Fresh lotus root; 5g parsley; 5g Green onions; 5g ginger; 10g garlic; Some Cumin; Some salt; Some Soy sauce; Some Vinegar; Some Chili noodles; Some Dried red rice pepper; Some Cooking Wine

by Xi Shi Tofu Flower

5.0 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

It turns out that the crucian carp is stewed in tofu soup. I haven't made fish for a long time. I bought two crucian carp back on the weekend. At this moment, I suddenly remembered the grilled fish in Changsha. Miss that smell. So I decided to try to make this crucian carp taste similar to that fish. Ever since, I started playing tricks. Although they use carp. But I just miss the taste. So crucian carp can replace carp. But it's not what they do, and of course it won't be the smell of grilled fish.
But after doing this, it tastes pretty good. Savoury and delicious. As a Hunanese, I am less addicted to spicy food. But this one is enjoyable today. "

Dry Roasted Crucian Carp

1. Wash the crucian carp and control the moisture.

2. Cut the green onion, ginger, and garlic for later use, slice the lotus root into thin slices, and cut the coriander into small sections. Prepare all ingredients.

3. Put an appropriate amount of peanut oil in the pot and add two slices of ginger.

4. Fried crucian carp.

5. Fry on one side until golden brown and fry on the other side.

6. The fried crucian carp is left for oil control.

7. Before frying the fish, leave a portion of the base oil in the pan, add the onion, ginger, garlic, and dried chili to stir up the aroma.

8. Put in the lotus root slices, and put the fried crucian carp on top of the lotus root slices.

9. Add appropriate amount of boiling water (the surface of the rain is covered), add two spoons of balsamic vinegar, a little cooking wine, and soy sauce to bring to a boil.

10. Bring to a boil, add cumin, chili noodles, a little oil, and salt. Turn the fish over to medium heat for 5 minutes and continue burning.

11. After the juice is almost harvested, add coriander to the pan.

12. Okay, it's good to be mashed with dry roasted crucian carp with a hint of Changsha grilled fish. Let's have dinner! ! !

Tips:
1. Although crucian carp is delicious, there are more bones. So it's good to choose other fish with less bones.

2. When the fish is fried, it starts to fire, and then it is changed to a low fire. Because the skin of crucian carp is relatively thin, it is best to use a flat-bottomed non-stick pan.

3, vinegar chili fabric wine ginger cumin is essential. It's only enough to have their taste.

4. The lotus root slices can be replaced with radishes and potato slices.