Roasted Crucian Carp with Sour Radish
1.
Remove the scales and gills of the crucian carp, remove the internal organs, and pay attention to the black film must be scraped off. Control dry water, or splash oil in the pot.
2.
Because the fish is relatively large, cut twice with an oblique knife on each side to make it easier to taste.
3.
This is the sour radish that was soaked before, just used to cook the fish and cut into strips. If there is no sour radish, add vinegar.
4.
Heat the pot, pour in a proper amount of oil, which is a little more than normal cooking oil, and add shredded ginger.
5.
Holding the tail of the fish in the left hand, scoop a little hot oil on the fish with the spatula in the right hand, and pour on both sides. Note that the fish must be dry before the water, otherwise the water drips into the pot and splashes the oil. be careful. When frying fish, fry slowly over medium and small heat, not too high.
6.
After the fish body has been drizzled with hot oil on both sides, put the fish in the pot. Don't turn the fish, turn the pan, let the oil try to fry the fish as much as possible. The fish head and fish body and fish tail stayed there for a while, listening to the crackling oil sizzling sound gradually becoming smaller and slower, and then turning to the next place. Until all of them have been fried, shake the pan slightly and the fish can be moved, indicating that it is ready to be fried.
7.
Use a spatula to carefully turn the fish over. If one spatula does not work, use two together. After turning the fish over, fry it again as in the previous step.
8.
In a small bowl, add salt, light soy sauce, cooking wine, and stir well.
9.
After the fish is fried, pour in the sauce and sprinkle with sour radish (pour vinegar if not). At this time, the fish bubble can also be thrown in and boil, and then pour in a bowl of boiling water.
10.
After the high heat has boiled, turn the fish over.
11.
Cut the dried chili into 2 sections and throw into the soup, cover the pot and simmer for two to three minutes. The specific time is adjusted according to the size of the fish. The bigger the fish, the longer the cooking time.
12.
After cooking, first remove the fish and put it on the plate. It is not easy to break the fish with two spatulas. If you have scallions at home, you can cut them into sections and sprinkle them.
13.
Finally, pour the juice and sour radish on the fish and it will be fine.
Tips:
1. Before the fish is put in the pot, the water must be controlled dry, otherwise the oil will splash.
2. Drain the fish body with hot fish first, so that the fish skin will be coked first, and it will not break easily after being cooked. My fish is cooked well, and the skin on both sides is not broken at all.
3. If there is no sour radish, the same goes for putting vinegar. The sour taste makes the fish deodorized and fresher.
