Crispy Crucian Carp

Crispy Crucian Carp

Introduction:

"Crucian carp is nutritious and tender, but the disadvantage is that it has more spines and less meat. After several hours of slow stewing in a casserole, it can finally be eaten in a big mouthful."

Production steps:

Step 1: prepare the ingredients.

Step 2: cut scallion into sections and ginger into slices.

Step 3: buckle a plate at the bottom of the casserole.

Step 4: put the scallion and ginger on the plate.

Step 5: set the fish.

Step 6: pour all the ingredients on the fish evenly.

Step 7: put a plate on the fish and put something heavy on it. I put potatoes. Simmer for 4 hours.

Materials required:

Small crucian carp: 500g

Scallion: right amount

Ginger: right amount

Vinegar: 150g

Sugar: 50g

Baijiu: 20 grams

Old style: moderate

Sesame oil: appropriate amount

Note: the bottom of the pot plate is to stew the fish will not paste, fish weight is to stew when not scattered, better taste.

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: salty and sweet