The beautiful and delicious scallion crucian carp is very simple to prepare at home. It is tender, rich and delicious

Curian carp is rich in protein. In many places, crucian carp is used to stew soup. , there are many crucian carp and tofu soups, but for me, who loves heavy flavors, making crucian carp soup really doesn’t show off my cooking ability, and with such a delicious and nutritious ingredient, it’s a pity not to make this scallion crucian carp dish. Crucian carp with scallions is a delicacy in Zigong. I fell in love with its taste after eating it for a while. In fact, it should be regarded as braised, but the processing is slightly different. It tastes delicious and rich, the fish meat is tender and sweet, and with the seasonings neutralizing it, you can eat it without getting tired of it. I will share it with you today.

The ingredients for this dish are relatively simple, including two fresh live crucian carp of one or two kilograms, a handful of chives, you can have more, which will make it more fragrant. The spicy millet depends on your own taste. Prepare the taste, but more will make it more fragrant. Seven cloves of garlic, one piece each of old ginger and young ginger. In addition, you need a small handful of pickled peppers, an appropriate amount of cooking oil, a spoonful of dark soy sauce and a spoonful of Light soy sauce, two spoons of cooking wine, an appropriate amount of salt, a spoonful of bean paste and a small spoonful of rice wine grains. Rice wine grains are rice wine grains. This can help add a sweet flavor to the whole dish, so be sure to add it if you have any.

The next step is to process the crucian carp first. When you buy it at the market, ask the boss to help you simply process the crucian carp and remove the internal organs and gills. Generally, they cannot scrape the fish scales very clean, so I will clean it first when I get home. Rinse the fish and remove all the scales to avoid affecting the taste. Then use a knife to scrape off the black film inside the belly of the fish so that it won’t taste too fishy. After the two fish are cooked, evenly apply an appropriate amount of edible salt on them, cut a few slices of old ginger, pour cooking wine and apply it on the fish and inside the belly, then place the ginger slices on both sides of the fish's back and in the middle of the belly, and let it sit for a while. Set aside and let the fish marinate for twenty minutes to remove the fishy smell.

While pickling, we prepare the ingredients. First wash the ginger and cut it into shreds. Chop the millet and pickled pepper together and put them in a bowl. The garlic only needs to be flattened and placed once. Remember Let the inside of the garlic be exposed to the air for at least ten minutes. Cut the white part of the scallion into sections, and cut the scallion leaves into small pieces. Put them all on a plate and set aside. After the materials are prepared, the marinating of the crucian carp is almost the same. Let's use kitchen paper to wipe off some of the water from the crucian carp. This will prevent the skin from peeling off and sticking to the pan later, and the result will be more beautiful.

First heat the wok and add an appropriate amount of cooking oil. If you are worried about frying the fish badly, you can use a non-stick pan. When the oil temperature rises to 70% hot, lightly fry the two fishes. Put it down gently and fry over medium heat until both sides are golden brown. Then turn to low heat to fry the fish a little crisper. This will ensure that the fish skin will come out intact and the fish meat will be crispier and more tender. The fish I cooked this time was a bit of a failure, because I answered a phone call during the period, and it turned out like this in a blink of an eye, so when frying the fish, pay attention to the heat and time. After the fish is fried, take it out and put it on a plate for later use.

Then heat the oil again. When the oil is 40% hot, put the bean paste down and stir-fry. After a while, add the ginger slices, garlic cloves and chopped pickled peppers, and stir-fry over high heat. Fry until the aroma comes out and the oil will turn red. Pour an appropriate amount of water into the pot, put the rice noodles into the pot, add dark soy sauce and light soy sauce in sequence, stir evenly and bring the soup to a boil. When it boils, put the fried fish down and let the soup cover two-thirds of the fish body. If it is not enough, add water and slowly simmer the soup in the pot over medium heat.

When the pot boils again, add a little salt to taste, turn to low heat and slowly stir evenly, pour in the chopped millet, shredded ginger and green onion, wait until the fish is soft all over. Then neatly put it into the plate, and finally scatter all the chopped green onions on top while it is still hot, and a fragrant green onion crucian carp is ready. You can smell the strong aroma of green onions without even tasting it, followed by the fresh and tender aroma of crucian carp, which whets your appetite. Then take a bite of delicious, sweet, tender, spicy and delicious food.

Crucus carp has a lot of nutrients and is suitable for people of all ages. Eating it for children can help them grow, but making crucian carp soup repeatedly is not appetizing, so this spicy scallion crucian carp will satisfy you. , the method is also relatively easy to learn, and it is not much different from braised in soy sauce, but the taste is much more fragrant and tender than braised in soy sauce, so you can buy it if you want to eat it. If you are worried, just buy a smaller one to practice. I believe you can Well done