Crispy fish
Main ingredients: several wild crucian carp (or crucian carp cultured in running water with little feed).
Seasoning materials: 2 green onions, a small piece of ginger, a few cloves of garlic, a handful of dried pepper, 2 star anises, 2 fragrant leaves, 1 small piece of cinnamon, a proper amount of cooking wine, a few teaspoons of rice vinegar, a teaspoon of sugar, a little soy sauce, a teaspoon of salt, a teaspoon of chicken essence and a proper amount of vegetable oil.
Production process:
L 1, clean up the scales of crucian carp first, then clean up the internal organs inside the belly after breaking, buckle the gills, and clean the black film. It is best to clean the crucian carp and drain off the excess water.
L 2, clean the green onion and ginger, cut the green onion into sections, cut the ginger into large pieces and slice the garlic.
L 3. Pour a little cooking wine into the crucian carp, add a few pieces of green onions and a few pieces of ginger, marinate for 10 minute, take out the crucian carp, add less corn starch and wipe it evenly again.
L 4, from the pot, add the right amount of vegetable oil, fry the heat to a small fire, add the crucian carp and fry it until both sides are golden, and the meat of the crucian carp is fried older.
L 5. Heat the oil in the pan again, add a little scallion, ginger slices, garlic slices and dried pepper to stir-fry until fragrant, add a little cooking wine, a few teaspoons of rice vinegar and a spoonful of white sugar to stir-fry evenly again, and then put 2 star anises, 2 fragrant leaves and 1 small pieces of cinnamon into the pan to continue to stir-fry. It is best to add a little soy sauce and boil it, and turn off the fire.
L 6, put the crucian carp in the pot for 2 hours, then ignite and boil again, add a spoonful of salt and a spoonful of chicken essence and cook for 2 hours. After collecting the juice, put the crucian carp out of the pot and put it on the plate, let it cool and serve it.
A crispy fish with delicious flavor, soft and rotten fish and crisp fish bones is ready. Don't eat crispy fish before it is cooled, it will rot easily, but it won't after it is cooled. Wild crucian carp bones are thin and numerous, which will become very crisp after frying and stewing, and it will be crisp and refreshing to chew when eating. So what cooking tips will be used to make this crispy fish delicious?