Generally, the following types are made; dry-fried small crucian carp
Ingredients: appropriate amount of live small crucian carp
Method: about half a tael of live crucian carp each, cut from the back Open, wash the debris in the abdomen and remove the gills. Sprinkle a little salt and mix well, marinate for five or six minutes, then add a little flour or starch and set aside.
First heat the pot on the fire, then pour in the oil. When the oil is 80% hot, add the small fish. Because the fish is small, stir frequently to prevent it from sticking to the pan. When you see the fish turn yellow, you can take it out of the pan.
Tofu crucian carp
Ingredients: 2 fresh crucian carps (about 400 grams), 200 grams of salad oil, 1 piece of tofu, 100 grams of bean paste, 50 grams of red pepper powder, 10 grams of Sichuan pepper powder, 5 grams of Sichuan peppercorns, 20 grams of ginger, 10 grams of garlic, 20 grams of garlic sprouts, 5 grams of MSG, appropriate amount of refined salt, appropriate amount of cooking wine, and appropriate amount of water bean powder.
Preparation method:
1. Remove the scales, kill and wash the crucian carp, cut three diagonal cuts on each side of the fish body, apply a little salt and set aside; cut the bean paste with a knife; Wash the ginger and cut it into nail slices; cut the garlic into small pieces; wash the garlic sprouts and cut them into sections.
2. Cut the tofu into long cubes 6 cm long, 3 cm wide and 1 cm thick. Boil in boiling water for 5 minutes, then transfer to low heat and set aside.
3. Heat 50 grams of oil in a wok until it is 60% hot, add crucian carp and fry both sides till brown. Wash the wok, add 150 grams of oil and heat until it is 50% hot. Add the bean paste, ginger slices, garlic slices, Sichuan peppercorns, and red pepper powder. Add the red oil aroma to the south. Add the soup, then add the fish, tofu, cooking wine, MSG, and garlic sprouts. Flavorful when roasted together. Use chopsticks to take out the fish and place it on a large nest plate. Add water to the pot to thicken the fish with soy flour. Then pour the tofu over the fish surface and sprinkle with Sichuan peppercorns before serving.
Features: The fish meat is tender, the tofu is piping hot and tender but not rotten, and it is spicy and fragrant.