Griddle Spicy Little Crucian Carp
1.
The fresh crucian carp is cleaned and the black film inside the abdomen is removed. Drain the water, marinate with rice wine, salt, black pepper, and ginger for 2-3 hours (marinate in the refrigerator)
2.
All kinds of accessories are cleaned and cut for use.
3.
Rinse the marinated fish with water to remove the black peppercorns and ginger shreds, drain and set aside.
4.
Fill the pot with oil and fry the fish on a medium heat until it becomes golden brown on cold noodles. Frying the fish is a test of your skill. It is better to have golden on both sides without breaking the skin.
5.
Fried fish served out
6.
From the frying pan, fry the white onion, ginger, star anise, cinnamon, and bay leaves.
7.
After sautéing, add the dried chilies and fry them slightly. Pay attention to the firepower and time. Don't fry the chilies, otherwise they will taste bitter.
8.
Then add the fish, add the boiling water of the flat fish, and then add the green onion, a spoonful of Laoganma, steamed fish soy sauce, light soy sauce, oyster sauce, white sugar, black pepper, and pepper.
9.
Boil the pot on the highest heat, simmer for about 2 minutes, then remove the scallions, otherwise the dish will not look good.
10.
Turn the heat to a low heat and simmer for 20 minutes, then collect the juice on high heat, add salt to taste, the amount of juice depends on everyone's needs, I just let it dry, and then start the pot.
11.
Put it into the dry pot, sprinkle chopped green onion and white sesame seeds, and burn it in the alcohol stove below. The delicious and spicy dry pot small crucian carp is finished!
12.
There is not much trick, the first is to have wild crucian carp. Then the fish should be fried. I didn't put the dark soy sauce or bean paste to enhance the color. I just used the light soy sauce. The color is the same. These are for your reference only, and you have to try it yourself.
Tips:
1. The fish can not be marinated, this is based on personal feelings.
2. Big fire fish, small fire meat. After the ingredients are fried, add the fried fish, add boiling water, and simmer the pot on the highest heat, and then simmer for 2-5 minutes on high fire. Because the crucian carp is very small, after frying, the meat will become honeycomb. It's easy to taste.
3. Salted fish, light meat. To make fish, you can add a little more salt. The fish itself does not absorb much salt. Don't dare to add salt just because the soup feels quite salty.
4. Still the old saying, cook with your heart, everything is delicious!
