Specific method of crispy fried crucian carp in Sichuan:

1, Carassius auratus, clean, pickled with cooking wine, salt and pepper, and sealed in the refrigerator overnight.

2. Put 200 grams of soybean oil in a hot pot, simmer and fry crucian carp.

3. until the crucian carp is crisp, take out the oil control and leave a little bottom oil in the pot.

4. Stir-fry shredded onion, ginger and green pepper, cook wine, add salt, rice vinegar, coriander, white sugar, fried crucian carp, pour sesame oil, and serve.

Tips

1. Carassius auratus has many fishbones, so be careful when eating.

2. If you like seasoning, you can add another seasoning. My crucian carp is very tasty after pickling.

3. Crucian carp should not be eaten with garlic, sugar, mustard, Adenophora adenophora, honey, pork liver, chicken, pheasant, venison, and Chinese medicine Ophiopogon japonicus and Magnolia officinalis. Avoid drinking tea before and after eating fish.