How to make dry-roasted fish? The fish bones are fried until they are crispy and fragrant, especially when served with rice?

I remembered that there were some discount coupons on an app on my mobile phone that were useless, so I placed an order to buy vegetables, fruits and live fish. After receiving the carp, which was one and a half pounds, I made it crispy, fragrant and sweet. Dry roasted fish. Even though I have been sick in the past few days, I have not missed eating. My mouth feels dry and tasteless. However, this way of cooking fish cooked by northerners has a sweeter taste. The fried fish is crispy and fragrant, and even the bones are crispy, making it very appetizing.

Anhui style dry-roasted fish food preparation: a carp, rice wine, light soy sauce, salt, Dongru ginger slices (pickled fish) dark soy sauce, light soy sauce, sugar, salt, rice vinegar, water (Sauce) Star anise, peppercorns, donut, ginger slices, garlic cloves Step 1

One piece of fresh crucian carp, remove the scales of the internal organs, clean them and cut them into strips, then cut them in half and put them in a basin. Add a tablespoon of rice wine, a tablespoon of light soy sauce and a small amount of salt, an appropriate amount of winter ginger slices, grab them evenly with your hands, and marinate for 10 minutes.

Pour a small amount of vegetable oil into the wok. When it is 60% hot, pour in the marinated fried fish. Don’t rush to roll the fried fish after putting them in. Wait for a minute before turning it over. . Step 2

The fish should be fried very thoroughly, so that the bones of the fish are crispy. Keep the fire low while frying, and fry the fish until both sides are golden brown. This case is fine. After the fish is fried, prepare the sauce. For the sauce, mix a small spoonful of dark soy sauce, 2 stir-fried spoons of light soy sauce, a spoonful of rice vinegar, an appropriate amount of sugar and salt, then add half a small plate of water, mix well and set aside. Step 3

Cut appropriate amount of Dongru ginger slices, 4 cloves of garlic without cutting; a small handful of peppercorns, 3 star anise, and 6-7 grains of rock sugar. Use a clean frying pan. No need to add any oil to the pan. Add the sauce and prepared spices immediately. Bring to a boil and keep roasting over medium to medium heat for 3-4 minutes. When the time is up, use a slotted spoon to scoop out the spices. Step 4

Then put in the fried small fish. Since it is for one person in the afternoon, I put half of the fried fish in. This kind of dry-roasted fish is ready to eat. It tastes good when cooked, so the remaining fried fish can be covered in a plastic bag and refrigerated. It takes about 4-5 minutes to basically fry the sugar color. After the pot is cooked, you can sprinkle sesame seeds or chopped chives on top. The crispy rice is fragrant with vinegar, especially tempting~~~~