Sliced crucian carp with pepper and salt

Sliced crucian carp with pepper and salt

Introduction:

"I love to eat crucian carp. It's tender and delicious, with high nutritional value, but it's very annoying to have small spines. When I eat crucian carp, I'm always careful, which naturally affects my appetite. Let the bones become soft or crispy, you won't worry about throat jam when eating crucian carp. Generally speaking, the way to soften the fishbone is to mix the sauce with vinegar and seasoning and stew it with crucian carp in a low heat. To make the fishbone crispy, you have to fry it. The small fishbone of the fried crucian carp will become crispy, and you won't be afraid to eat it. "

Production steps:

Step 1: after the crucian carp is slaughtered, wash it clean and remove the fins from the head, tail, abdomen and back. Remove its throat teeth (located behind the gills throat teeth), so that the crucian carp, especially when stewed, braised, its soup taste will be delicious, no mud flavor. Remove the bone of crucian carp and cut it into pieces according to your preference.

Step 2: marinate fish fillets with cooking wine, scallion, ginger and refined salt for 30 minutes.

Step 3: dip the marinated fish fillets in the dry starch.

Step 4: heat the oil 70% in the pan, add the fish fillets dipped with starch, fry them golden yellow, then take out the oil, continue to heat the oil, and then fry the fish fillets again. Take out the fried fish fillets, control the oil, put on the plate, sprinkle with salt and pepper.

Step 5: the shape of salt and pepper crucian carp with fish bone is more beautiful and tidy than that without fish bone, which is suitable for hospitality

Step 6: crisp spicy crucian carp slices, even the fish bones are crisp. Chew in the mouth fragrant, crisp, to a cup of wine should be how pleasant ah

Materials required:

Crucian carp: 500g

Salt and pepper: right amount

Ginger: moderate

Scallion: right amount

Cooking wine: moderate

Refined salt: right amount

Cooking oil: right amount

Note: crucian carp, commonly known as crucian carp melon seeds, tastes delicious and tender. It is nutritious and contains more protein and less fat. It is fresh but not greasy and slightly sweet. It is rich in protein and can maintain the balance of potassium and sodium and eliminate edema. Strengthen immunity. Low blood pressure, buffer anemia, conducive to growth and development. Traditional Chinese medicine believes that crucian carp can tonify deficiency, warm the middle and lower Qi, promote diuresis and detumescence, clear away heat, treat gastrointestinal bleeding, vomiting and nausea, and detoxify and diminish inflammation. How to distinguish the quality of crucian carp? Fresh fish: first, the mouth is closed and the mouth is clean; second, the gills are bright red and the gill cap is closed; third, the eyes are full, slightly prominent, and the cornea is transparent and glossy; fourth, the scale texture is clear and glossy; fifth, there is a clean and transparent mucus layer on the surface of the fish, and the meat is hard, solid and elastic.

Production difficulty: simple

Technology: deep fried

Production time: three quarters of an hour

Taste: slightly spicy