Fried crucian carp

Fried crucian carp

Introduction:

"Today, I watched a gourmet's recipe and learned to cook my first fried fish. The result is shown in the picture... I didn't expect it to be broken. Ah. But although it doesn't sell very well, it's really delicious. It's tender and fragrant. It's sweet and sour. It's really delicious. I'm quite satisfied. Haha, I'll continue to work hard next time. It's better to have experience in everything

Production steps:

Step 1: according to the fish aunt, there are not many spines for African crucian carp. For a rookie like me, I can't even tell what kind of crucian carp looks like, so there's nothing to choose. Sorry, I didn't take a process map. It's very simple. I follow the steps of the masters

Step 2: 1, hot oil pan, fry until 2 golden. In this step, the fish burst when I cut a few times. I didn't expect that. Maybe it would be better to cut a little shallower when I cut D next time?

Step 3: 2. Stir fry vinegar, sugar, soy sauce, cooking wine, Chinese prickly ash, Chaotian pepper, salt and monosodium glutamate in oil pan, add water, and then add the fried fish and cook until the juice is collected. In this step, my fish burst more severely. I'm depressed. I put too much water. I can't cook it for too long.

Materials required:

Carassius auratus: 1

Scallion: right amount

Zanthoxylum bungeanum: right amount

Chaotian pepper: right amount

Ginger: right amount

Vinegar: right amount

Sugar: right amount

Old style: moderate

Cooking wine: moderate

Salt: right amount

MSG: right amount

Note: This is my first time, just for personal commemoration ha, no reference value.. I hope you can give me more advice ~ ~ ~ thank you!

Production difficulty: simple

Technology: decocting

Production time: 20 minutes

Taste: slightly spicy