If you want to fry crucian carp delicious, you can't just cook it delicious. You must master some skills. For example, when frying crucian carp, it must be wrapped with flour or starch. When you see this question, most people certainly don't have an accurate answer! If you want to fry crucian carp, you must put the right powder on it! So the food I want to share with you today is the correct way to fry crucian carp. Guangzhou sauna

Ingredients: 500g crucian carp, 30g flour, 30g starch, 2g salt and pepper powder, 5ml oyster sauce, 5g Jiang Mo, 5ml cooking wine, 2g pepper, 2g chicken essence, 5ml soy sauce, 2g sugar, salt and edible oil.

Production method:

1, the ingredients are ready and processing is about to begin. If crucian carp is small, it may be difficult to handle. I suggest you cut off the fish head directly, leaving only the fish body. To remove the scale, you can use the lid of the beer bottle, which is much more convenient than the fruit knife or scissors we usually use. Put 2g of salt, 5ml of cooking wine and 5g of Jiang Mo into the washed crucian carp, stir well, marinate the crucian carp for half an hour, and then pour out the fishy water.

2. Put all flour, starch, salt and pepper, oyster sauce, pepper, chicken essence, soy sauce, sugar and salt into the small crucian carp, stir well again, and then marinate for 5 minutes.

After 3.5 minutes, add10ml edible oil to crucian carp, stir it evenly, and continue to marinate10ml before use. After adding edible oil, continue to marinate for 10 minute. This step can make the crucian carp more tasty, reduce the water loss of the crucian carp and make the crucian carp more tender.

4, put the right amount of oil in the pot, when the oil temperature is 70% hot, put the crucian carp into the pot one by one, and then fry the crucian carp until it is light yellow with medium fire! Crucian carp need to be put in strips, otherwise it will stick to the pot. Just fry five or six slices at a time. After all the fish are in the pot, you can cover the pot first. After about two to three minutes, open the pot to check. Fry one side until golden brown, then turn the other side. The temperature must be controlled, and it must be fried thoroughly, but it must not be fried too dry. If it is not fried thoroughly, the thorn will be harder, and if it is fried too dry, it will affect the taste.

5. Heat the oil in the pot to 80% heat. At this time, put the fried crucian carp into the pot and continue frying for 1 minute until the crucian carp is very golden.

note:

1. When frying crucian carp, starch and flour must be used at the same time, and the ratio needs to be 1: 1. Because starch is more absorbent, it can prevent fried crucian carp from ebbing, while flour can make crucian carp more brittle, so mixing them together to fry crucian carp can make it crispy outside and tender inside, which is really delicious.

2. When frying crucian carp, it needs to be fried again, that is, crucian carp is fried twice in pots with different oil temperatures. You can fry the crucian carp thoroughly the first time, and you can eat it more crisply the second time.