Many people may be a little confused when it comes to small river fish. In fact, small river fish are common small fish in rural ponds. People who have touched fish when they were young are actually familiar with them. The small river fish is not as big as other fish, and the meat is not as good as other fish, but the taste of the small river fish is very good, and it is especially suitable as a snack. There are many ways to make small river fish, and it can be preserved for a long time by roasting it. The cooked small river fish is delicious and chewy.

Braised small river fish

1. Clean the small river fish, add a little oil to the pan, add the small river fish and fry until both sides are slightly yellow

2. Start separately In a pot, add a little oil, add onions, ginger, garlic, and Sichuan peppercorns and saute until fragrant. Add green and red peppers and onions and saute until fragrant. Add a little vinegar, white sugar, oil, and light soy sauce. Add the fried river fish and add Cooking wine, simmer over medium heat for about ten minutes, remove from the pot, and a fragrant river fish is ready.

3. Remove from the pot, put on a plate, sprinkle with coriander, and a fragrant braised river fish is served perfectly!

Dry-roasted small river fish

1. Cut the chili into shreds first,

2. Heat oil in the pot and add the shredded chili,

3. Add salt and stir-fry until half-cooked.

4. Add the fried river fish and stir-fry.

5. Add dark soy sauce and stir-fry evenly. < /p>

6. Add appropriate amount of water to cook the fish until soft.

7. Add thirteen spices and MSG and it is ready.

Fried small river fish

Remove phosphorus, internal organs, head and wash the small river fish. Drain the water and put it into a clean container. Add salt, sugar, ginger, garlic and pepper. , light soy sauce, cooking wine and vinegar, mix well and marinate for about 1 hour.

Take another bowl, beat the eggs, add water and mix well, add flour and beat into a batter. The softness and hardness of the batter will be as shown in the picture above, but it will disappear after a while. After mixing, let it sit. stand-by.

Drain the marinated fish into the batter and coat it in the batter.

Heat the oil in the pot, use chopsticks to pick up the small fish wrapped in batter, put them into the pot one by one, and fry over low heat.

Fry until both sides are golden brown.