Messy Fish ~ Crucian Carp with Spicy Braised Sauce
1.
Remove the gills, scales, and internal organs of the crucian carp, rinse well, and dry the water. Boil the oil to 70% hot, and put in the washed crucian carp.
2.
When frying fish, it is better to use medium heat, so that the fish will not be scorched or broken. As the oil temperature slowly rises, shake the wok. It is best to hold the crucian in your hand and turn it over at any time. Flip the fish body and fry until the fish is dead and bloodless; fry until the crucian carp is browned on both sides, then serve on a plate for later use.
3.
Add oil to the net, sauté dried red pepper shreds, ginger slices, and peppercorns.
4.
Add 1 scoop of cooking wine to the ingredients to avoid fishy smell.
5.
1 scoop of dark soy sauce for coloring.
6.
Put 1 spoon of light soy sauce in the pot.
7.
1 tablespoon of chili oil for flavor.
8.
Add 1 spoonful of sugar.
9.
Put in 1 tablespoon of salt.
10.
1 scoop of chicken bouillon extract fresh.
11.
Add an appropriate amount of water starch to the ingredients. [Water starch should not be too thick].
12.
Collect the broth over the high heat and transfer it into the shallots. Pick up the pot and sprinkle in pepper.
13.
Season the fired ingredients; pour the sauce on the fried crucian carp.
14.
The cooking time should not be too long to keep the meat tender and refreshing
Tips:
Selling cute lemon 7: You must quickly pour the cooked juice on the fish, eat it while it is hot, and the crucian carp's crispy skin and the rich juice will taste delicious. Shake the wok, it is best to carry the crucian in your hand, you can turn it over at any time.
