[湘菜]-xiangjiang Crucian Carp

Name: [湘菜]-xiangjiang Crucian Carp
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 400g Live crucian carp; 1 tablespoon Fresh red pepper; 1 tablespoon garlic; 1 tablespoon Chopped pepper; 1 tablespoon each Chopped green onion and ginger; Some Green onion and ginger; 2 tablespoons Cooking Wine; 1 tablespoon Soy sauce; 2 tablespoons sesame oil; 2 teaspoons Vinegar; a little salt; 2 teaspoons Chicken Essence; a little White pepper; 2 teaspoons Sugar; 1/2 a small bowl Broth

by Espresso light mood

4.8 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

[Xiangjiang crucian carp] is one of the most popular dishes in Hunan cuisine. It is made from fresh crucian carp from the Xiangjiang River. It is cheap enough and has a unique flavor. The crucian is fried in the pot until it is crispy and removed, and then put sesame oil in the pot. , Add red pepper rice and condiments, pour in crucian carp and cook, sprinkle with chopped green onion and pepper, and make it out of the pan. It is characterized by bright red color, rotten bones, strong flavor, crispy and spicy."

[湘菜]-xiangjiang Crucian Carp

1. Clean up the crucian carp, marinate for 30 minutes with cooking wine, scallions, and ginger for 30 minutes.

2. Pour vegetable oil into the pot and heat it to 50% heat, wipe the marinated crucian carp with water on the surface, put it in the pot and fry it until crispy, remove it, and drain the oil.

3. Pour sesame oil in a wok to heat, add the chopped green onion and ginger, minced garlic, chopped pepper, and minced fresh red pepper until the oil is red.

4. Put the fish in.

5. Add the broth and bring to a boil.

6. Turn to low heat and add soy sauce, cooking wine, aged vinegar, white sugar, chicken essence, a little salt, and cook until the soup is gone.

7. Sprinkle pepper and chopped green onions before cooking.

Tips:
Mo Ji a few words:

Crucian carp is best to choose a slightly smaller head, so that the fish bones can be fried and crisped, and the taste of the dish is good. The oil temperature of the fried fish should not be too high, and the oil temperature should be controlled so that the fish bones can be fried and the surface is not burnt.