The representative spicy crucian carp in Sichuan cuisine is Youting crucian carp. Its meat is fresh and tender, spicy and fragrant, spicy but not dry. It is very popular among diners. Recently, a delicacy called Happy crucian carp has emerged in northeastern Sichuan. The taste is home-style spicy.

, select 150g to 200g crucian carp, use aged pickled radish and konjac from Sichuan kimchi jar as auxiliary ingredients, and cook it with spicy flavor. The finished dish is spicy and fragrant, with delicate meat texture, spicy but not dry, and the sour radish has a prominent aroma.

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Raw materials: 2000g crucian carp, 500g pickled radish, 500g konjac, 200g parsley.

Condiments: 500 grams of oil, 25 grams of garlic, 25 grams of soaked ginger, 25 grams of shallots, bean paste, hot pot ingredients, salt, monosodium glutamate, light soy sauce, cooking wine, white sugar, dried green peppercorns, millet chilies, and appropriate amount of white sesame seeds.

Preparation method: 1: Remove the scales and internal organs of the crucian carp, wash it and add a little salt, set aside the cooking wine, slice the pickled radish, slice the konjac, smash the garlic, slice the soaked ginger, cut parsley and chives into sections.

2: Add 200 grams of salad oil and 250 grams of old oil in the pot. Heat to 50% heat. Add bean paste, hot pot ingredients, dried Sichuan peppercorns, garlic, pickled ginger, spicy millet, and old sour radish and stir-fry until fragrant. Add 2000g of water and bring to a boil.

Season the crucian carp, reduce the heat to low and simmer for 5 minutes until the flavor is absorbed.

Heat 200g of oil in the pot and add another 250g of old oil to heat. Spread the dried Sichuan peppercorns, scallions and parsley over the fish and pour it over the hot oil.

Sichuan spicy crucian carp has spicy and delicious characteristics and is very popular among diners.

To make a spicy crucian carp dish, we need to make it look attractive, taste charming, and leave a lingering aroma in your mouth after eating. So what should we do?

Everyone, watch me make this spicy crucian carp.

Prepare materials: crucian carp about one pound per tail, minced ginger, onion and garlic, 100g pork belly, pickled peppers, Pixian watercress, tempeh, sugar, Sichuan peppercorns, ——Production process: 1. Clean the crucian carp (remove gills, fish line, wash

Remove the black membrane inside the abdomen) and cut with knives on both sides of the fish body.

Marinate with ginger and onion juice and cooking wine for half an hour.

2. Fry crucian carp. Then pick up the fish and dry the surface moisture. You can also use kitchen paper to wipe dry the surface moisture.

Pour a wide amount of oil into the pan, heat the oil until it is 70% hot, and put the fish in and fry.

After the fish is put into the pot, move the pot quickly. Fry the fish for 3 minutes after it is put into the pot. Do not touch it. Shake the pot when it is almost done. When the fish can shake in the pot, turn it over to the other side. After turning it over,

Don't mess with it yet, give the pot a shake after a few minutes.

Fry slowly over low heat until the fish is thoroughly fried and removed.

3. Stir-fry ingredients: Leave the bottom oil in the pot, use medium-low heat, add the diced pork belly, stir-fry the fat until the diced pork belly turns yellow.

Add minced pickled peppers, bean paste, Sichuan peppercorns, black beans, minced ginger, green onion and garlic, stir-fry over medium-low heat until the color is red and bright, and the fragrance is overflowing. Add half a bowl of broth. It is not too much soup. Add a little light soy sauce, dark soy sauce,

Sugar, pepper, and those who like spicy food can also add a few sections of dried chili pepper.

4. Boil the fish. Put the fried fish into the pot and bring to a boil over medium heat.

During the process, use a spatula to pour the soup onto the fish from time to time. Because there is not much soup, the fish should be turned upward to prevent it from absorbing the flavor of the soup well.

5. Plate and simmer until the soup is thick and the fish has fully absorbed the soup.

Remove the fish from the pot and put it on a plate, leaving the soup in the pot.

Reduce the juice over high heat, add water starch and chopped green onion.

Stir-fry over high heat and when the soup becomes red and rich, pour the soup onto the fish on the plate.

——Technical points: 1. Frying fish very much tests the skill of the cook. The fire needs to be medium or small, and the fish should be fried thoroughly. Only then will the fish be fragrant.

2. Add the pork belly, which needs to be fatter. What is needed here is the lard from the diced pork belly. The strong fat flavor can increase the fragrance of this dish and make the fish taste richer.

3. Remove the juice over high heat. Be sure to evaporate the water over high heat to leave the essence of the soup.

——Technical extension: In this roasted fish dish, not only can you skip crucian carp, but you can also use carp and grass carp. Carp and grass carp have thick meat, so fry it for a while. In short, you need to fry it over medium heat to make the fish fragrant.

Everyone commented, does this spicy crucian carp smell and taste attractive?

This spicy crucian carp is a home-cooked dish that is an extension of the Sichuan cuisine of dry-roasted crucian carp. It has the characteristics of spicy, numbing, fresh and salty. It is a typical Sichuan and Chongqing home-cooked dish.

Readers who like it can try it. I firmly believe that the only way to improve your cooking skills is to do more and do more.

Ingredients: 1 fresh crucian carp, red pepper, green pepper, green onion, Sichuan peppercorns, light soy sauce, chicken essence, ginger, garlic and salt in appropriate amounts.