Scallion Crucian Carp

Name: Scallion Crucian Carp
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 3 lines Crucian carp; Some oil; Some Cooking Wine; Some Vinegar; Some Sugar; Some Soy sauce; Some Fresh soy; Some ginger; Some shallot; Some starch; Some salt

by Old lady who loves to dance

4.7 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

Scallion crucian carp is an authentic Shanghai cuisine.

It is characterized by rich red sauce and mellow green onion flavor!

The method is also simple, and there are not many seasonings, which can be mastered by general household cooks.

It's just that the crucian should be bigger, the green onions should be more, and the cooking time should be longer. The fish is too small to withstand burning, and it doesn't taste like that. "

Scallion Crucian Carp

1. Remove the scales, gills, and belly of the crucian carp. Wash with green onions and cut into long sections.

2. Scratch the fish with cooking wine, sugar, freshly smoked, and ginger for 30 minutes to taste.

3. Pat the fish with starch on both sides and fry it in oil.

4. Deep-fried and fished out on both sides.

5. Save the base oil, put down the green onions and stir.

6. Put down the crucian carp, add a cup of water, add sugar, ginger, vinegar, dark soy sauce.

7. Add the light soy sauce to a high heat and bring to a boil. Bring to a medium heat for 25 minutes, and then let it dry.

Tips:
1. Be careful when turning the fish, don't break the fish skin.

2. Light soy sauce is relatively salty, so you don't need to add salt.

3. Minimize the vinegar, otherwise the sour taste will be strong.