Crispy grass carp

Crispy grass carp

Introduction:

"The old fellow who love to use iron frying pan, whether fried, steamed or fried, is used in an old iron pot. It is easy to use, sometimes it is not painful to bump into it, and the fried dishes are more fragrant, so it is seldom used in a pan. Today, we make a fried grass carp without making a sticky pan. My mother likes to eat fish, especially fried grass carp. Today is mother's day. I fried a beautiful and delicious crisp grass carp for my mother. I wish mom a happy holiday and good health

Production steps:

Step 1: wash grass carp, take 2 spoonfuls of salt, spread fine salt all over the body, and don't let it pass in the stomach.

Step 2: chop the grass carp into pieces of the same size.

Step 3: shred ginger, shred garlic, forget to put garlic in.

Step 4: heat the oil in the pan. The oil must be heated so that the fish will not stick to the pan.

Step 5: open a big fire, put the fish into the oil one by one, turn the small fire to fry slowly.

Step 6: deep fry until you shake the pan. The fish will move and turn to the other side. Because the fish was too big, I fried it twice. It's also golden on both sides.

Step 7: stir well.

Step 8: simmer in boiling water.

Step 9: simmer in boiling water.

Step 10: add proper amount of soy sauce to improve taste.

Step 11: add scallion before cooking.

Materials required:

Grass carp: 1

Garlic: right amount

Ginger: right amount

Scallion: right amount

Soy sauce: moderate

Salt: right amount

Oil: right amount

Precautions: 1. When heating the oil in the pan, make sure to heat the oil in a big fire so that the fish will not stick to the pan. 2. Don't put too many pieces of fish at a time. It's good enough to fry. If there are too many fish, it can be fried several times. 3. Because fish is used for wine and rice, it can be salty and fresh by frying it well and turning it over.

Production difficulty: simple

Technology: deep fried

Production time: 20 minutes

Taste: fish flavor