Dry-roasted crucian carp Dry-roasted crucian carp material: main ingredient: crucian carp 8 taels-1 kg Accessories: ginger silk road, cooking wine, starch, pepper, garlic slices, Pixian watercress, white sugar and chopped green onion to dry-roast crucian carp 1/kg, and crucian carp to buy 8 taels-1kg. Marinate with cooking wine and dry starch 15 minutes or more, and put some shredded ginger in the fish belly. 2. Wipe the iron pot with ginger pieces first, pour the oil (there are many, two fish probably use 1 kg of oil), and burn the oil to 80% heat. Put the fish in one by one and fry them. After the first fish is put into the pot, move the pot quickly. After the fish is put into the pot, fry it for 3 minutes. Don't do it. When it's almost done, shake the pot. If the fish can shake in the pot, turn it over. After turning it over, don't shake the pot for 3 minutes! ! ! 3. Take the fish out and control the oil. Heat the oil in the pan. First, stir-fry the pepper and garlic slices for fragrance, then add about 5 tablespoons of Pixian watercress (according to your own taste, personally think that eating fish should be more salty), stir-fry, put the fish in the pan for 5 minutes, add onion segments and add a small amount of sugar to cook it, and then put it on the pan. Dry firing means that no water is released during firing, but more oil is used. What is added with water is called braise in soy sauce.