Practice
1, the crispy fish thinly sliced, we here at the store can help cut.
2, asparagus cleaned, cut small pieces.
3, ginger and scallions finely chopped, add the fish slices and a little dry starch, salt and marinate for half an hour or 1 hour.
4, hot pan with a moderate amount of oil, the fish fillets, including minced scallions and ginger and asparagus into the wok, stir fry quickly.
5. Add a tablespoon of soy sauce and a little water and bring to a boil, stir-fry for a few seconds to serve.
Crisp fish is generally referred to as crispy carp, crispy carp taste why is crispy
There is a freshwater fish, every time to the winter time, all kinds of greedy cats, food world gourmets began to move, eagerly looking forward to their listing. Although called fish, the taste is completely different from other fish. It is tender and refreshing, delicious flavor without the smell of earth. And the colder the weather, the tougher the fish is.
It's great to use it in hot pots, pan-fried or steamed. Chewing it is a bit like eating beef tendon. The Cantonese call this tenderness "brittle", and the fish is called "brittle meat carp" (wǎn), which is pronounced "huàn" in Cantonese.
This fish is also known as "brittle meat carp" (wǎn).