Ingredients: 2 kg of small crucian carp, proper amount of oil and salt, onion 1 segment, ginger 1 block, 2 cloves of garlic, more than a dozen peppers, 2 aniseed, 5 dried peppers, cumin 1 teaspoon, 3 fragrant leaves, white pepper 1 teaspoon, and sugar/kloc.

Practice:

Scrape the small crucian carp to remove the scales, viscera and gills, and remove the black film in the belly of the fish. A layer of black film in the belly of the crucian carp is fishy. Then wash the fish and drain the water.

Prepare the required seasoning, cut the onion into sections, slice the ginger, and crack the garlic.

Let's start cooking the pot, add the onion, ginger slices, garlic, dried peppers, fragrant leaves, pepper, aniseed and cumin, and stir-fry the fragrance.

Add water, bring to a boil, the amount of water should be a little more, and cook for 20 minutes, so as to fully cook the flavor of the seasoning, pour in cooking wine, soy sauce with soy sauce, soy sauce with soy sauce with soy sauce with soy sauce, white sugar and salt in oyster sauce, and adjust the color and saltiness of the marinade. The addition of salt can be adjusted according to personal taste. Turn off the fire and fish out the seasoning residue with a dense net. No, put the soup in a larger container and let it cool, so that the marinade is ready.

Add oil to the pan and heat it to 70%. (Slightly smoky) Add a crucian carp to try the oil temperature. After the crucian carp is put into the oil pan, dense bubbles will immediately rise around it, and the oil temperature will be fine. Put the fish into the oil pan one by one, fry on high fire for 1 minute, and then fry on low fire for 2 minutes before taking out. Don't turn the crucian carp after entering, then turn it over and fry it after frying, and then turn it over and fry it on the other side after one side is set, so it is easy to keep the integrity of the fish, and it is easy to break when the fish is not fried and set.

Cool the fried crucian carp in the air, heat the oil in the pan, add the crucian carp for re-frying, fry the crucian carp until it is golden and crisp, take out the oil control, and re-fry the cooled fish for the second time. This is to ensure that the fish is crisp and fried, so you don't have to worry that the fishbone will prick your throat.

Soak the fried crucian carp in the cool marinade while it is hot. All the fish should be immersed in the marinade and left for 2-3 hours to eat.

Tip: The oil temperature of fried fish should be higher (slightly smoky), so that the fish can be put into the oil pan one by one, fried on high fire for 1 minute, and then fried on low fire for 2 minutes before taking out. High temperature can quickly lock the surface of fish while maintaining the soft and tender taste inside. When the fish is fried very dry, the meat will become tight, so if the marinated fish is removed, the meat will not loosen. Re-fry the cold fish for the second time, so as to ensure that the fish's spines are crisp. After the fish is cooked, there is no need to worry that the fishbones will prick the throat.