Carassius auratus 1 piece

Green pepper 1 piece

ingredients

Douban Chili sauce 1 spoon

2 shallots

Garlic 4 cloves

Ginger 1 piece

Zanthoxylum bungeanum 1 pinch

Water 1 bowl

Steps 1 Complete Practice of Dry Roasting Crucian Carp

Scales, viscera and gills of crucian carp are scraped, and the black membrane in the abdomen is also cleaned. The body surface and abdomen are wiped dry with kitchen paper. If time permits, it can be left to dry at room temperature until the skin surface is slightly dry. In this way, no matter how you toss it into the pot, it will not peel off; If you can't dry the fish skin, try to dry it; This is one of the secrets of frying fish, that is, the surface of fish skin is as dry as possible.

Step 2 Illustration of dry burning crucian carp

That's all the seasonings: shallots, green peppers, garlic, fresh ginger, pepper and douban hot sauce; Hot sauce is the eye-catching pen, which plays the role of adding freshness and seasoning; If you can't eat Chili, don't put it. Use green pepper or green garlic instead.

Step 3: Dry-roasted crucian carp.

Chop shallots, cut green peppers, mince ginger and chop garlic.

Step 4 Simple method of dry-roasting crucian carp

Pour an appropriate amount of oil into a non-stick wok. When the oil is 60% or 70% hot, dip the two sides of the fish in the wok with the tail of the fish, then put it in the wok and fry it on medium and small fire. Don't shake the wok. Until there is a hissing sound, turn the fish over slightly with a shovel, and the bottom will be slightly yellow. Some people say that as long as you can shake the pot, it depends on the situation. For example, this pot of mine has a very good anti-sticking effect, and the cold fish can shake up as soon as it enters the pot, but when it is turned over, you can see the damaged skin of the fish; So it is still necessary to judge by sound and time; This is the second trick of frying fish, that is, don't turn the fish into the pot, fry it at the bottom with a small fire and then turn over.

Step 5 How to eat dried crucian carp?

Leave the bottom oil in the wok, put Jiang Mo, minced garlic and pepper into the wok, stir-fry until fragrant, then pour the douban spicy sauce, stir-fry the red oil, and then pour a bowl of hot water; Pouring hot water can protect the coating of non-stick pan well. Although using cold water has little effect on the taste, chilling the pan with cold water will reduce the service life of the pan.

Step 6 How to dry-burn crucian carp?

Slide the fish into the pot, and pour the soup on the fish from time to time with a spoon to facilitate the taste; Then cover the lid and simmer on low fire 10 minute; Hot sauce tastes salty, so I didn't put salt and soy sauce.

Step 7 How to fry dry-roasted crucian carp?

Fish is not easy to turn over, so spoon up the remaining soup and pour it on the fish to make the fish taste good; Leave some juice in the pot, sprinkle the minced shallots and pepper rings into the pot, and change their color with the heat of the soup; Pick up the pot, pour all the fish and soup into the fish plate, and the dry-cooked crucian carp for appetizing will be ready!

Finished product drawing

knack for cooking

Carassius auratus spines are many and small, so the crucian carp used should not be too small, about 300 grams is more suitable for dry cooking, and the fish that is too small is better for stew.

Hot sauce is salty, so whether you want to put soy sauce and salt depends on your personal taste.

Finally, leave some soup to dip in when eating.

In this way, more flavors can be broadened, such as dried fish with tomato sauce, sweet and sour fish, fish with onion and garlic.