Grilled Crucian Carp with Green Onions
by Cat's Private Kitchen
Favorite
Difficulty
Normal
Time
30m
Serving
2
1. Crucian carp usually has roe, don't throw it away, it's delicious, the maw can also be eaten, but it needs to be pierced with a knife, otherwise it will explode when frying for a while
2. Crucian carp sliced with a knife, marinate with salt, white pepper, and cooking wine for 10 minutes
3. The shallots are knotted, about 5 sets are needed, and the crucian carp is patted with some raw starch on both sides
4. Fry the crucian carp, roe, and maw together in a hot pan with cold oil until golden on both sides
5. After the crucian carp is fried, lift the fish body with a spatula, and pad the shallot knots underneath. Then add ginger slices and cooking wine along the side of the pot and pour it into the pot to get the flavor, then add an appropriate amount of light soy sauce (a little more, about half a frying spoon), chicken essence (the salt is unnecessary, the fish was submerged in salt before, and the light soy sauce is relatively salty) Use appropriate amount of oyster sauce, a little sugar, and add a small amount of water at the end to make it about the height of the fish. You don't need to have the fish.
6. Then it is cooked on a high fire. When the soup is almost ready to dry, turn off the heat and cook. The fish does not need to turn over halfway.
7. Should I put the spring onions underneath the pan?
8. Pour the rest of the soup on the fish, then sprinkle some chopped green onions and chili (you can skip it if you don’t eat spicy food)
9. The green onions in the grilled crucian carp with green onions are definitely not a supporting role. They are delicious, especially for dinner. Fish roe is also good
