Carassius auratus 400g

condiments

Proper amount of oil

Proper amount of salt

Proper amount of cooking wine

Proper amount of sugar

Proper amount of vinegar

Appropriate amount of starch

Appropriate amount of onion and ginger

step

1. Head and intestines of crucian carp are removed, washed and pickled with onion, ginger and salt 15 minutes.

2. Wrap in flour.

3. Put it in the oil pan and fry until it is slightly yellow, and drain the water.

4. Heat the oil pan and fry the fish until crisp.

5. Take another oil pan, add onion and ginger and stir fry.

Step 6 add wine.

7. Add sugar and water.

8. add salt.

9. add vinegar.

10.

1 1. After boiling, put the fish in the pot.

12. The fish can be cooked after being evenly coated with juice.

skill

The oil temperature of the first fried fish is about sixty or seventy degrees. The second time the temperature was raised above 100 degrees, the oil temperature was high, so the fried fish was crisp. Pay attention to the pan in time, don't fry it.

Fried fish three times, the fish is more crisp.