Dry fried crucian carp:

Preparation materials: 12 crucian carp, oil, salt, pepper 2 grams, 1 onion, 20 grams of cornstarch, 5 grams of ginger, 10 grams of cooking wine

1, ready to fresh crucian carp?

2, the small crucian carp gills and gutted, washed and drained

3, onion and ginger washed and chopped

4, the crucian carp with cooking wine, salt wipe again, sprinkled with onion and ginger, marinated for 20 minutes or so

5, remove the water, remove the onion and ginger, sprinkled with dry cornstarch and mix evenly

6, hot pot of cold oil, the oil is hot 8 hot, the next crucian carp is not moving first

6, hot pot cool oil, oil heat 8% hot, under the crucian carp first

7, the crucian carp is not moving first

8, the crucian carp is not moving, the crucian carp is not moving first

8, the crucian carp is not moving. /p>

7, shaking the pot, moving the pot does not move crucian carp, deep-fried to crucian carp stereotypes

8, turn over, deep-fried to the outer skin of the yellow fish up

9, the oil is hot again, the crucian carp with a dew spoon gently pat, pat off the oil

10, under the crucian carp deep-fried to both sides of the golden brown fish up to drain the oil can be