Roasted Crucian Carp with Ningbo Onion
1.
Wash the green onions and place them on the balcony to dry. There is a lot of moisture in the green onions, and a lot of water will come out when they are roasted.
2.
The wild crucian carp was cleaned and cut twice for a better taste.
3.
The belly of each fish is filled with delicious fresh soy sauce. This is for better taste, and it is turned over from time to time during the marinating process.
4.
Fry the crucian carp until golden on both sides and serve on the pan.
5.
First sprinkle a little salt on the bottom of the pan, put green onion white ginger slices, and then put the fried crucian carp.
6.
Put crucian carp
7.
Put more ginger slices, cover the green onion leaves for seasoning, pour all the marinated sauce together, and add an appropriate amount of vinegar and wine soy sauce.
8.
When grilling crucian carp with green onions, remember not to put water in, because there is a lot of water in the green onions. At the beginning, the heat is medium heat. After the onion juice comes out, turn to low heat and slowly roast for about an hour.
9.
Don't worry about too many green onions and just a little bit after baking! Scallions are more delicious than fish. This dish is suitable for cold dishes. It tastes better between meals.
Tips:
This dish has too much moisture when it is roasted, so remember to turn it a lot in the middle, and try to roast the soup to taste better.
