1. Six or seventy two crucian carp (because my son and I like to eat fish, so I make four at a time), remove the scales, gills, and internal organs.
2. Take out the roe and fish bubble and put them in a small bowl (the fish I bought this time has no roe), add an appropriate amount of cooking wine and marinate for 15 minutes.
3. Clean the black film in the belly of the fish and remove the horizontal bones in the head. This is the key to keeping the fish from being fishy.
4. Spread a little salt on the fish, pour some cooking wine, and marinate for 15 minutes.
5. Put enough cooking oil in the pot, add 50% to 60% of the heat, dry the water on the surface of the fish, and spread a thin layer of dry starch.
6. Put the fish in the oil and fry on a low fire.
7. It must be fried until golden on both sides.
8. Many people like frying, but the skin is easy to crack, so I usually use deep frying. After frying, drain the oil and place it on a plate for later use.
9.
The frying of this dish is very simple. Leave an appropriate amount of low oil in the pot, add two tablespoons of Pixian bean paste, stir-fry the red oil on low heat, add an appropriate amount of ginger and garlic slices and sauté until fragrant, then add two or three bowls of water, 1 tablespoon of sugar, and 2 tablespoons of steam The fish soy sauce (you can replace it with very fresh flavor) is brought to a boil.
The amount of water is almost the same as the fish. It doesn't matter if you put more, you can simmer for a while.
10. Put the fish and roe in the soak and simmer for 20 minutes on low heat.
11. Stew until the soup thickens and turn off the heat.
12. First remove the fish and place it neatly on the plate, then turn on the fire again to continue to boil the soup in the pot, add 30 g of chopped green onions, pour a little balsamic vinegar and sesame oil, and pour the soup on the fish after boiling.
13. Sprinkle some red millet peppers and green Hangzhou peppers for garnish.
Tips:The difficulty of this dish is to keep the fish skin intact when frying. If it is frying, there are a few tips to remember:
First, wipe the bottom of the pot with ginger slices before draining the oil;
The second is to put a little salt in the oil;
Third, the oil temperature should not be too high, it must be low fire;
Fourth, after the fish is put in, you must cut it for a while before moving it, and don't fiddle with it with a shovel when you put it in.
