Ingredients: 1 piece of white crucian carp, 650 grams, half a purple onion, 1 red sweet pepper, 1 green sweet pepper, 5 chives, 10 grams ginger, 2 cloves of garlic
Marinated fish ingredients: 4 grams of fine salt, 20 grams of cooking wine, 10 grams of chives, 10 grams of chopped ginger, 2 cloves of garlic, 20 peppers, 1 gram of white pepper, 10 grams of sesame oil
Sauce: 30 grams of oyster sauce, 20 grams of light soy sauce, 10 grams of vinegar, 30 grams of sugar, 1 gram of chicken essence, 20 grams of cooking wine, 70 grams of water (the fish I bought are very large, and I use more seasonings. Small fish should be proportional Reduce)
Water starch: 5 grams of corn starch, 30 grams of water
Wash the crucian carp, scrape the scales of the epidermis, cut open the stomach, take out the internal organs and wash. Cut flower knives on both sides of the fish.
2. Remove the seeds of the green and red bell peppers and cut them into small cubes. Cut the onion into small pieces, cut the ginger and garlic into small granules, and cut the chives into long pieces.
3. Put the salt, cooking wine, green onion, ginger, garlic, pepper, white pepper, and sesame oil in the marinade in a large bowl and stir well.
4. Put the fish in the marinade bowl, spread the marinade on the fish evenly, put it in the refrigerator and marinate for 1 hour, and turn the fish over once halfway through. Let the fish fully absorb the marinade.
5. Prepare a pot of oil, heat the oil over medium heat, until the bamboo chopsticks are inserted into the oil to make bubbles. Remove the marinade on the surface of the marinated fish, and rinse the surface with clean water.
6. Use kitchen paper to dry the water on the surface of the fish, put it in hot oil, and fry slowly over medium heat. Because the body of the fish contains water, the frying time will be longer, about 10 minutes. You need to see the fish in the flower knife turn yellow to ensure that it is crispy.
7. When one side of the fish is deep-fried until golden brown, use two spatulas to turn the fish over and deep-fry it for about 10 minutes. Until the fish body turns golden yellow.
8. Remove the fried fish from the pot and put it on the plate for later use.
9. Put the marinade and water starch into the bowl separately, stir evenly with chopsticks and set aside.
10. Put 30ml of oil in the pot and heat it to 60% heat.
11. Add chopped onions, chopped bell peppers, add 1 gram of salt, stir fry for 1 minute to pick up.
12. Add minced ginger and minced garlic, and stir-fry over a low heat until it has a fragrance.
13. Pour in the prepared sauce and water and bring it to a simmer until bubbling.
14. Add water starch, stir evenly with a spatula, and simmer until bubbling.
15. Add the fried crispy crucian carp, do not add a lid, just cook on medium heat for 2 minutes, turn over and cook for another 2 minutes. Don't simmer for too long, put the fish out and put it on a large plate.
16. Pour the fried onions and chopped bell peppers into the remaining sauce in the pan and stir well.
17. Pour the sauce, onion, and chopped pepper on the fish.
1. To buy crucian carp, choose fish between 500-600 grams, too small, more fish and less meat. Fish that are too large are not easy to deep-fry, and the meat is relatively old;
2. The taste of this dish is a bit sweet, if you don't like it too sweet, the sugar can be reduced by 5 grams. To be delicious, the seasoning must be made according to what I give. I have weighed everything. Both red peppers and green peppers should use non-spicy sweet peppers, ordinary sharp peppers will be too spicy;
3. The longer the marinating time, the more delicious the fish will be. It is better to marinate the fish 3 hours in advance;
4. The fish must be deep-fried to be delicious, that is, the fish at the edge of the knife is also browned. The bigger the fish, the longer the frying time, otherwise it can be shorter;
5. After the sauce is cooked, add the fish and cook. Don't cook it for too long, just let it taste a little bit. If it is cooked for too long, the fish will become soft and lose its crispy taste.