Introduction: crucian carp is a very common fish in the fish market, crucian carp has high nutritional value and affordable price, generally loved by the people. Carp practice a lot, in addition to soup the most common 'treatment is fried. The meat of crucian carp is firmer after frying, and the flavor is more sufficient after matching with special sauce. The practice of frying crucian carp is generally focused on dry frying and sautéing two kinds, as long as you master the essentials, I believe we can quickly learn.
One, dry frying crucian carp
Instrumental preparation: crucian carp, flour, onion and garlic, sesame seeds, pepper powder, cooking wine, soy sauce, salt, sugar, chicken essence.
Method Steps:
1, the crucian carp to remove the viscera, washed and scratched on the knife edge, onion and ginger cut into pieces;
2, and then in the crucian carp on the cooking wine, salt, chicken, sugar, soy sauce, onion and ginger marinated for 15 minutes;
3, the fish marinated in both sides of the flour, and then put into the hot frying pan frying until both sides golden brown;
4, plate and sprinkle pepper, salt and sugar can be while hot.
Two, pan-fried crucian carp
Instrumental preparation: yellow croaker, cornstarch, cooking wine, seasoning powder, onion, ginger, garlic, vegetable oil.
Method Steps
1, the yellow croaker take the viscera and wash, cut knife marks;
2, the fish into the basin, add onion, ginger, garlic, cooking wine, salt marinade for about 1 hour;
3, the fish out, into the cornstarch, so that both sides are coated with cornstarch;
4, start a pot. Heat the oil, put in the yellow croaker dipped in cornstarch, and deep fry until both sides are golden brown.
Third, the essentials of frying carp
1, frying carp before the fish to drain, or pat on the powder;
2, hot pan cold oil, oil hot and then into the fish fry;
3, fish in the pot do not rush to turn, to be slowly yellowed in the turn;
4, if the turn is not good, you can first shut off the fire, wait until it is cold, and then turn it. You can first turn off the fire, to be cold in the flip;
5, so that the fried fish will be more complete, not broken.