Fried Crucian Carp
by Misty soul
Favorite
Difficulty
Easy
Time
30m
Serving
2
1. Remove the scales and internal organs of the small carp. Because the fish is relatively small, the fish head has nothing to eat.
2. Put ginger, add some cooking wine, sprinkle a little salt, mix well, marinate for 20 minutes
3. Flip once in the middle
4. The marinated fish is wiped off the surface water and patted with a layer of dry starch
5. Fry in the frying pan, start to fry on a medium-to-small fire, and fry for a while
6. When the fish is deep-fried and deep-fried, turn to high heat, increase the oil temperature, and fry for a while. The fish will be very crispy, will not be mushy, and will not eat a lot of oil.
7. Remove the fried fish and put it on kitchen paper to absorb the excess fat and eat it. Eat it while it's hot, it's crispy.
