Introduction to this issue: To eat spiced crispy fish, you don’t have to go to the supermarket to buy it. Make it at home, and it tastes just as good as the canned food you buy

I went to the market to buy vegetables and saw wild small fish for sale. The price of crucian carp is not expensive. It costs 10 yuan per pot. It weighs 2 kilograms. I bought a pot. This kind of wild small crucian carp has a more delicious taste and more fragrant meat. The meat of crucian carp is tender and has high nutritional value. Crucian carp contains a lot of of calcium, phosphorus, iron and other minerals. It has the effects of strengthening the spleen and promoting dampness. Because the fish is relatively small and has many spines, when making this kind of fish, it is usually fried or fried. The crucian carp I shared today is a different way of cooking it. It is deep-fried and then soaked in marinade. The crucian carp is crispy and fragrant. It has a strong aroma, and you can eat the fish heads and bones without irritating your throat. It tastes as delicious as the canned spiced fish sold in the supermarket. Let me share the recipe below and learn how to make it at home. You don’t need to go to the supermarket to buy it.

Five-spice crispy crucian carp

Ingredients: 2 pounds of small crucian carp, appropriate amount of oil and salt, 1 section of green onion, 1 piece of ginger, 2 cloves of garlic, a dozen peppercorns, 2 aniseed, 5 dried chilies, 1 tsp cumin, 3 bay leaves, 1 tsp white pepper, 1 tbsp sugar, 1 tbsp dark soy sauce, 2 tbsp light soy sauce, 2 tbsp rice vinegar, 1 tbsp oyster sauce,

Method:

Scrape off the scales of the small crucian carp, remove the internal organs and gills, and remove the black membrane in the belly of the fish. The black membrane in the belly of the crucian carp is fishy. Then wash the fish and drain the water.

Prepare the required seasonings, cut the green onion into sections, slice the ginger, and pat the garlic into pieces.

Now start adding oil to the pot and heat it up. Add the green onions, ginger slices, garlic, dried chili peppers, bay leaves, Sichuan peppercorns, aniseed, and cumin, and stir-fry until fragrant.

Add water and bring to a boil. The amount of water should be slightly more. Cook for 20 minutes to fully cook out the flavor of the seasoning. Pour in cooking wine, dark soy sauce, light soy sauce, oyster sauce, white sugar, salt, and seasoning. The color and saltiness of the marinade and the amount of salt can be adjusted according to personal taste. Turn off the heat, use a dense mesh to remove the seasoning residue, put the soup in a larger container, and let it cool, so that the marinade is ready.

Add oil in the pot and heat it until it is 70% hot. (It will give off a little smoke) put in a crucian carp to test the oil temperature. After the crucian carp is put into the oil pot, dense bubbles will appear around it. The oil temperature is fine. , put the fish into the oil pan one by one, turn to high heat and fry for 1 minute, then reduce the heat to low and fry for 2 minutes and take it out. Do not flip the crucian carp after putting it in. After frying and setting, turn the fish over and fry. After one side is set, turn it over and fry the other side. This will keep the integrity of the fish. Flip the fish before it is fried and set, and the fish will be easy to fry. broken.

Let the fried crucian carp cool, heat the oil in the pot, add the crucian carp and fry again, fry the crucian carp until golden and crispy, remove the oil, and fry the cooled fish a second time. This is done to ensure that the fish bones are fried and crispy. After the fish is cooked, there is no need to worry about the fish bones piercing the throat.

While the fried crucian carp is still hot, soak it in the cooled marinade until the fish is fully immersed in the marinade. Leave it for 2-3 hours before eating.

Tips: The oil temperature for frying fish should be higher (slightly smokey), then you can put the fish meat into the oil pan one by one, fry it on high heat for 1 minute, and then fry it on low heat for 2 minutes. Then take it out. The high temperature can quickly lock the surface of the fish while maintaining the soft and tender texture inside. Frying the fish very dry will tighten the meat so that it won't loosen when you marinate it. Fry the cooled fish a second time to ensure that the fish bones are crispy. After the fish is cooked, you don’t have to worry about the fish bones piercing your throat.

If you like this recipe, don’t forget to like, collect, and forward it. You are also welcome to express your opinions in the comment area or share your recipe. Welcome to follow: Winter Solstice Snow Night, original works will be released every day Home cooking recipes.

580,000 reads

Search

Master Qu Hao’s recipe for crispy crucian carp

Wang Gang teaches you how to fry hairtail

Beijing chef teaches you how to make braised crispy fish

How to braise crispy fish in pressure cooker

Canned five-spice hairtail fish 99 yuan for 10 pieces

Wang Gang Food makes crispy fish