Carassius auratus, proper amount of salt, two tablespoons of cooking wine, one chunk of ginger, five garlic cloves, proper amount of Chili powder, one tablespoon of cumin powder and chopped green onion.
how to make it?
1. Clean the small crucian carp first, then marinate it with salt and cooking wine for one hour, and turn it over from time to time to marinate it evenly;
2. Chop garlic cloves and cut ginger into thick slices;
3. Heat the oil in a pan to 6% heat, put the fish in twice and start frying, fry the ginger slices together, turn to low heat and slowly fry until the crucian carp is golden and crisp, and take it out;
4. Wash the pan, burn a little oil, stir-fry minced garlic and Chili powder, spray soy sauce, add a little water to make juice, pour oyster sauce and sprinkle chicken essence to collect juice, pour in fried crucian carp, sprinkle cumin powder and sprinkle chopped green onion.
crucian carp, ginger slices, cooking wine, soy sauce, salt, chicken essence and dried starch.
practice?
1. Slaughter crucian carp and wash it with water, and make several cuts on both sides of the fish.
2. Marinate the fish with ginger slices, cooking wine, soy sauce, salt and chicken essence for 15 minutes.
3. evenly dip dry starch on both sides of the marinated fish.
4. put oil in the pan, and when it is 6% hot, fry the crucian carp until both sides are golden.
materials: crucian carp, onion, ginger, pepper, salt, cooking wine, and pepper.
Practice
1. Wash the crucian carp first and remove the five internal organs. Change the fish into a knife.
2. Marinate the washed crucian carp. Add salt, cooking wine, onion, ginger, pepper, delicious, pepper, and evenly spread it inside and outside the crucian carp.
3. marinate for about half an hour. Control the water of pickled crucian carp.
4. add oil to the pot, put the crucian carp in when it is 8% ripe, fry it over medium fire, and see that the crucian carp is golden, and then fry it thoroughly.
raw materials: small crucian carp, appropriate amount of salt, two tablespoons of cooking wine, one chunk of ginger, five garlic cloves, appropriate amount of Chili powder, one tablespoon of cumin powder and chopped green onion.
Method
1. Clean the small crucian carp first, then marinate it with salt and cooking wine for one hour, and turn it over from time to time to marinate it evenly;
2. Chop garlic cloves and cut ginger into thick slices;
3. Heat the oil in a pan to 6% heat, put the fish in twice and start frying, fry the ginger slices together, turn to low heat and slowly fry until the crucian carp is golden and crisp, and take it out;
4. Wash the pan, burn a little oil, stir-fry minced garlic and Chili powder, spray soy sauce, add a little water to make juice, pour oyster sauce and sprinkle chicken essence to collect juice, pour in fried crucian carp, sprinkle cumin powder and sprinkle chopped green onion.
1. scrape and wash the crucian carp; Soak kelp in warm water, wash it, and cut into wide strips.
2. put the fish, kelp and seasoning into the pot and add water. After the fire boils, simmer it with low fire until it is cooked and the juice is dry.
ingredients: 1g of crucian carp
accessories: 5g of cowpea, 25g of sour cabbage and 15g of coriander
seasoning: 5g of salad oil, 8g of salt, 2g of monosodium glutamate and 1g of green onion?
1. The crucian carp is sliced after rough processing; 2. Cut the soaked cowpea into grains;
3. fry the coded fish fillets in an 8% hot oil pan until golden brown;
4. Stir-fry dried chili festival, pepper and soaked cowpea in oil pan;
5. add crucian carp, cowpea, pickled cabbage, salt, monosodium glutamate, cooking wine, chopped green onion and coriander, and stir-fry until the taste is delicious and fragrant.
The key points of making fried crucian carp with cowpea:
1. When frying crucian carp, fry it at high temperature until it is shaped, and then fry it at low oil temperature until it is crisp;
2. Soak cowpea and stir-fry it with a little oil. Coriander and chopped green onion can't be fried for a long time.
3. This product has a frying process, and about 5g of salad oil should be prepared.