Spicy Rice with Small Crucian Carp

Name: Spicy Rice with Small Crucian Carp
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 4 Small crucian carp; A teaspoon salt; 1 spoon Corn flour; Some Soy sauce; Several pepper; Some green pepper; 1 spoon Cooking Wine; Some ginger; 2 Shallots; Some Red chili; Some garlic

by Demon~🍒

4.9 (1)

Favorite

Difficulty

Hard

Time

30m

Serving

2

Crucian carp is delicious and it is a common home cooking dish. It is more warm and nourishing. Compared with large crucian carp, small crucian carp has a smoother taste and is easier to taste during the baking process. The fried crucian carp skin is browned, and then passed through the soup. The juice is boiled, the aroma penetrates the whole fish body, and the small thorns can almost be ignored. The scorched and mellow spicy sauce should not be too much. The homemade version is different from the restaurant, and readers often say that the fish should be used first. It is delicious when fried, but it is not recommended to reuse the oil that has been fried. It has a high risk of cancer treatment. After a meal, a large pot of oil should be discarded, and the whole room is full of oily smoke. It's better to go out for a meal, right? "

Spicy Rice with Small Crucian Carp

1. Knife the fish body, put salt, cooking wine, dark soy sauce, light soy sauce, starch, marinate for half an hour to taste, small crucian carp does not need to be marinated for too long, it is easy to taste, starch must be put in, and evenly wrapped The body of the fish, the soup will be thick when it is cooked, and the taste will be even. The green onion, ginger, and garlic are also prepared in advance, which will save you a lot of confusion

Spicy Rice with Small Crucian Carp recipe

2. Put oil in the pot and heat to 80 to 90% heat. The appearance of grilled fish is very important. If a plate of delicious fish is broken, there is no appetite to eat. There are many ways to fry fish on the Internet. Rub ginger, sprinkle salt, heat the pan with cold oil, cold pan with hot oil, and others make it. It's very easy. Have you tried once and failed once, but the fish skin is still not decent in the end? In fact, non-stick pans are very cheap now, and you can buy one for the price of a plate of fish in the hotel. Since you really can’t master the skills, why not try such a simple method?

3. If you are a novice, don’t turn the fish in the frying pan. If you don’t turn the fish skin in a non-stick pan, you won’t be able to break it. When the fish is golden on one side, turn it over and fry the other side, and fry it until the skin is complete. Scorch, then gently move the fish body to make room, put the onion, ginger, garlic and pepper in the scent