Crispy crucian carp with Scallion

Crispy crucian carp with Scallion

Introduction:

"It's a very classic Sichuan dish. It's fragrant with scallion and delicious with crucian carp. People who don't eat spicy food can enjoy it very well."

Production steps:

Step 1: get all the materials ready.

Step 2: clean the crucian carp and remove the black film in the gills and belly.

Step 3: break the garlic and slice the ginger.

Step 4: cut the scallion into inches.

Step 5: marinate crucian carp with cooking wine, salt, pepper, garlic, ginger and scallion for 20 minutes.

Step 6: put the oil in the pot, and fry the crucian carp in the pot.

Step 7: fry the crucian until golden on both sides.

Step 8: leave oil in the pan, stir fry ginger, garlic and spices until fragrant (hot pepper paste easily, put in at last).

Step 9: add scallion and stir fry until golden, soft and fragrant.

Step 10: add soy sauce to make onion fully colored.

Step 11: add a little cooking wine.

Step 12: add the crucian carp.

Step 13: when the soup is thick, add scallion and cook slightly.

Step 14: put the fish on the plate, continue to boil the soup until thick, add vinegar and a little salt, mix well, and pour on the fish.

Materials required:

Crucian carp: 2

Scallion: 100g

Ginger: 1 yuan

Garlic: 2 cloves

Dried pepper: 3

Zanthoxylum bungeanum: 20

Star anise: 1

Fragrant leaf: 1 piece

Fennel: 1g

Sannai: 1

Cooking wine: 10ml

Soy sauce: 10ml

White pepper: 3 G

Vinegar: 5ml

Oil: right amount

Salt: right amount

Note: 1. It's better to use a non stick pan for frying fish to keep the fish shape intact. You can also use ginger slices at the bottom of the pan to prevent sticking to the pan. 2. It is better to choose Tender onion as thick as thumb. 3. You can also add a little pickled red pepper to increase the flavor.

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: slightly spicy