Griddle Crucian Carp
1.
After cleaning the crucian carp, wipe off the water, and use a knife to make a few strokes on both sides of the crucian carp.
2.
Hang pepper and red pepper cut into small pieces, pepper, green onion, minced ginger, minced garlic
3.
Pour a little more oil into the pot, and then add some salt (for splash-proof effect)
4.
Heat the oil on a high fire, add the crucian carp, turn to a medium-low heat and fry
5.
Fry until the crucian carp is browned on both sides and looks very crispy, then you can remove it
6.
Pour out the excess oil, leave a proper amount of oil, stir the peppercorns to fragrant and remove them.
7.
Add minced ginger, minced garlic, chopped green onion, hang pepper and red pepper diced, stir fry over low heat to create a fragrance
8.
Add cooking wine and tempeh hot sauce (you can also use Laoganma) and fry for a while
9.
Add fresh soy sauce and sugar and stir fry for a while
10.
Put the fried crucian carp into the pan, pour a small amount of water and simmer for 2 minutes. After the pan, sprinkle some cooked white sesame seeds on it and you can eat it. It's very fragrant.
Tips:
1. Crucian carp is best to choose small ones, so it's easy to deep-fry
2. When cleaning the crucian carp, remove the black film from the belly of the fish.
3. Put the chili according to your own taste. You can put more if you like, and less if you are afraid of being spicy.
