Ingredients (2 persons): crucian carp 1, radish 1.
Accessories: pepper 1, perilla 1, ginger 5g, garlic 1.
working methods
1, clean fish gills and fish bellies, especially the black film in fish bellies, to avoid fishy fish soup;
2. Put the flower knives evenly on both sides of the fish, smear a proper amount of salt on the fish, massage evenly, and marinate for about 10 minutes;
3. Take a clean bowl, dry the bottom of the bowl with kitchen paper, then dry the surface of crucian carp (including head and tail) with kitchen paper, and then evenly sprinkle a little starch (or flour) and evenly smear it for later use (this step is very important if the skin of the fish is not broken).
4. Wipe the white radish into filaments.
5. Shred ginger and small red pepper. Crush garlic if you like minced garlic. Put some perilla in the fish soup to remove the fishy smell and improve the taste.
6. Boil the pot until it smokes, and then pour in the right amount of cooking oil, which is similar to cooking at ordinary times. After heating the oil again, turn to low heat, lift the fish tail and put it into the pot along the edge of the pot, and slowly fry it on low heat;
7. Fry until one side is golden, and turn over after the surface hardens. Similarly, the position of the fish head and tail also needs to be fried until golden on both sides.
8. After the fish is fried, put ginger and pepper on both sides of the fish, and it will explode without stirring;
9, pour a bowl of hot water or boiling water, the amount of water depends on the size of the fish, it is best not to fish. After the fire boils, turn to medium heat, cover the pot and stew.
10, stew for about 10 minutes, evenly add shredded radish, cover the pot and continue stewing for about 5 minutes;
1 1, add a spoonful of salt, a spoonful of chicken powder and half a spoonful of sugar, season to remove fishy smell, stir slightly, and cook for 1~2 minutes;
12, and finally sprinkle some chopped green onion for fragrance, and you're done.
Cooking tips
1. Step 2 If the fish skin is not broken, it is very important to keep the fish noodles dry.
2. When frying fish, use a small fire, be patient and let the fire fry evenly, so that the fish soup can be delicious. If roasted with fire, it is easy to fry the fish and stick to the pot, resulting in unsatisfactory fish soup and more burnt taste;
3, fried fish skin, but also closely related to the freshness of ingredients, the more tender and tight the fish, the more complete and delicious the fried fish, so try to choose fresh live fish, do not use frozen fish to refrigerate;