Ingredients:
Crucian carp a (seven or eight taels), a large onion, ginger, a piece of garlic cloves seven or eight, five or six star anise, a small piece of cinnamon, millet peppercorns seven or eight, peppercorns can be put or not put, three pieces of spices, soy sauce three or four large spoons, a little bit of salt, half a small bowl of sweet rice wine
Practice:
1.the material ready, fish Wash in the back of the fish meat thick open oblique knife dry surface water, garlic pat loose, onion millet pepper section, ginger slices spare
2. hot pot, under the ginger wipe the bottom of the pot (can prevent the fish from sticking to the pot), add oil to heat
3. when the oil is hot and then change to a small fire, under the anise cinnamon garlic cloves onion ginger slices fried flavor
4. when the garlic cloves become golden yellow under the incense leaves, pepper fried
5. Fish out all the seasonings (must be careful not to paste off, paste the oil will be bitter)
6. Turn on the high heat, under the fish, fry until the fish is cooked, pay attention to adjust the direction of the pot so that the head of the fish should also be fried. The fish should be fried for about a minute before turning over, otherwise the skin will be touched by the spatula.
7. When the fish is cooked through, fish out when both sides are slightly golden brown. (This step can be adjusted according to personal taste, like some tender texture can be earlier fish out, like charred flavor slightly longer, however, must let the fish cooked through, and can not be too old)
8. The excess oil in the pan out, leaving a little bit of the bottom of the fire, under the millet pepper onion garlic cloves stir-fried
9. Add soy sauce and a little salt, continue to high heat, the next fish. Be careful to keep the heat high all the time to let the boiling broth force the flavor into the fish, and remember to turn it over.
11. When the soup is about to close the dry sheng out, sprinkle shredded green onions and other decorations
Tips
1, fish processing is good to take advantage of the fresh immediately after the operation, in order to keep the fish tender
2, the frying pan under the seasoning frying aroma can not be battered scorched, especially dry pepper scorched up very quickly, a scorched a paste oil on the bitter
3, Frying fish, be sure to big fire, small fire fish a while to burn out will be old, and fish must ensure that all cooked, it is best to wait until there is a golden brown and then fished out, late will be easy to taste
4, the last soup seasoning this step relies on the taste of sweet rice wine and soy sauce, salt only a little bit, and, be sure to use the fire to let the taste of the fish quickly approaching, about three or two minutes will be collected and dried up! soup, so that the fish can maintain the tender taste.
5, a lot of fish in order to pursue the flavor often in the last stage of seasoning small fire slow burning, fish is easy to burn old, or not enough flavor, but also fishy. And this dish is interlocked, the process of deep-frying so that the structure of the fish slightly changed easy to taste, and with the fried spices of the oil can be completely removed from the fish fishy flavor, and then with the combination of the late high-fire, rice wine plus soy sauce, every part of the fish are fully seasoned and can be fresh and tender texture.
6. This dish can also change the variety of ingredients according to personal taste, like spicy mouth pepper and chili under the heavier and so on, however, do not add bean paste ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah all the flavors of bean paste are covered over.
7. Carp fried, to the hot oil sprinkled with a little salt, and then into the fish roe fried to golden brown, otherwise the roe of too much water, easy to burst the oil flower burns.
8. Carp should be wiped dry, smeared with a layer of cornstarch, the pot is hot and then smeared with ginger, and then pour the oil to fry the fish will not be easy to peel.
9. Carp mud flavor is heavier, it will scrape the scales and gills, disemboweled and dirty, but also to remove the teeth located in the throat after the gills, can be completely eliminated the mud taste of crucian carp.