The classic Hunan cuisine -- double flying dry pot crucian carp

The classic Hunan cuisine -- double flying dry pot crucian carp

Introduction:

"Flying together, the dry pot crucian carp tastes crisp on the outside and tender on the inside! When I went to the vegetable market to buy fish, I forgot to tell the owner who cut the fish. When I remembered that I had cut the fish from the middle of my stomach... I can't be in a hurry. I'll make do with it. It's just that the finished dish doesn't reach the shape I want. To make this double flying dry pot crucian carp, the correct way to dissect the fish is to open the back of the fish and connect the belly. The fish cut and fried in this way has a beautiful appearance. Flying in pairs means that fish can only swim rapidly in the water if their fins are connected

Production steps:

Materials required:

Crucian carp: moderate

White radish: right amount

Star anise: right amount

Garlic: right amount

Dry pepper: right amount

Ginger: right amount

Scallion: right amount

Peanut oil: right amount

Salt: right amount

Old style: moderate

matters needing attention:

Production difficulty: simple

Craft: Skills

Length: 20 minutes

Taste: fish flavor