Dry Roasted Crucian Carp

Name: Dry Roasted Crucian Carp
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: About 500g Crucian carp; Some Minced pork; 5g shallot; 5g ginger; 5g garlic; 15g Chopped pepper; 60g Salad oil; 10g Sugar; 100ml Rice wine; 15g Spicy Soy Sauce; 10ml Chili oil; 2g MSG

by Ge Sijia

4.9 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Crucian carp is the most common fish on the common people's table, and there are many ways to cook it. The most common one is braised in braised and milky white crucian fish soup. I am here to post a new cooking method-dry roasted crucian. Its characteristics are: fresh, spicy and fragrant. "

Dry Roasted Crucian Carp

1. Clean the crucian carp, pull a few knives on the fish body, and salt it for half an hour to taste

2. Finely chop the green onion, ginger, green onion and set aside; chop the pepper and mix well with the spicy soy sauce

3. Minced pork belly

4. Pour oil in the pan and heat it to 70% heat. Fry the fish until both sides are browned and serve.

5. Leave the oil in the pot, add pork, minced ginger and garlic and stir fry until fragrant

6. Pour in chopped pepper and spicy soy sauce

7. Add the fried fish, add cooking wine (add more cooking wine), salt, sugar, cover and simmer for about 6 minutes

8. When the soup is dry, add monosodium glutamate, drizzle a small amount of spicy oil, sprinkle with chopped green onion, and serve.

Tips:
1. Because it is dry burning without adding a little water, put more rice wine;

2. It's best to buy about 400 grams of crucian carp, this fish is a bit too big, so let it be simmered for a while.