Carassius auratus can induce diuresis to reduce swelling, invigorate qi and spleen, detoxify and breastfeed. Suitable for people with spleen and stomach weakness, loss of appetite, vomiting or diarrhea; Spleen edema, dysuria; Qi and blood are weak, and milk is blocked; Bloody stool, hemorrhoid bleeding, edema, ulcer, etc.
Wild crucian carp has higher nutritional value and better taste. When it rained the other day, the pond in the river exploded. Xiaodong fished in the river and caught many small crucian carp. How to eat these crucian carp? Xiaodong is very worried. Crucian carp has many thorns. He is afraid of getting stuck in his throat. His daughter-in-law said to fry small fish, and the fishbone was fried. Just chew and eat. Today, Xiaodong cooked a fried small fish. It was crispy and delicious, one bite at a time. It was really delicious.
-Fried crucian carp method-Features: crispy outside and scorched inside, one bite at a time, and all bones can be eaten.
Main ingredients: crucian carp
Ingredients: starch, onion, ginger, coriander
Seasoning: cooking wine, salt and pepper.
The specific production method:
1. This is the fish caught before. It has been cleaned. Fish heads, gills, scales and internal organs have been cleaned. Clean the fish first, then let it cool and control the water for later use.
2. First cut some onion ginger, onion slices and ginger slices into a plate, then add fish, cooking wine, two spoonfuls of salt, and then add some pepper. Cooking wine and pepper are mainly used to remove fishy smell, so that they are evenly mixed and marinated for about 15 minutes.
3. Then pick out the onion and ginger, put the starch into the small fish in stages, and wrap it with a layer of starch. Fish fried with starch is more brittle, so that every small fish is fully covered with starch.
4. Pour the oil into the pot, heat the oil to 40% heat, add the fish, and fry it slowly with low fire. Shake the pot when the fish is in it to prevent the fish from sticking to the pot. You don't need to put too much oil, because the fish can't be used once fried. Add less oil, fry for several times, fry slowly, fry the bones and bones until soft, turn over after setting, fry the fish until it is slightly yellow, and then take it out.
5. Raise the oil temperature to 70-80% heat, add the small fish and fry it again, which will be more crisp. Fry for about 1 min, and take out after golden brown. This kind of small fish is fried and crunchy. This fishbone can be eaten directly. Add some coriander to decorate.
Ok, this crispy fried fish is ready. This kind of fish can eat bones and bones. Crispy and delicious.
Cooking tips:
1, wild crucian carp has a strong fishy smell. You should marinate it with cooking wine, pepper, onion and ginger, which can effectively remove the fishy smell and taste better.
Don't put too much oil when frying fish, because this oil can't be used after frying fish. Just fry with less oil for a few times, and then fry when it's done. It is more brittle after frying again. Don't throw up when you eat.