2. Let's start making it. Put the small crucian carp, ginger slices and onion segments into a basin, and add three-quarters of the salt, one-third of the monosodium glutamate and four teaspoons of cooking wine. After putting them away, mix them evenly and marinate them for 30 minutes. When pickling, we can stir them again in 15 minutes, so that the pickling is more uniform.
3. After curing, we take an electric baking pan and pour a little salad oil to fry the pickled crucian carp. Don't fry for the first time too short. Some people say that the fish I fry is always broken. The reason is that the temperature of your oil is not enough for big fish, such as carp and grass carp, and for small fish, such as hairtail, small yellow croaker, spring fish and small crucian carp, your frying time is too short, so you should turn it over before it is set. Although it is not set, it is cooked, so it will be broken as soon as you turn it. Remember not to worry if you want to make a delicious food. Fry the first side for five to seven minutes before turning it over.
4. Fry one side. We turn the small crucian carp over and fry the other side. This time, we don't have to turn it over again until the small crucian carp is mature. To what extent do you fry? Let's stick the meat between the tail and the belly of the fish with chopsticks, and the crisp sound means that it has been fried. Don't stick it in the stomach. The meat on the stomach is thin and easy to mature. Sometimes the stomach is ready, but the tail is not crisp enough to affect the taste.
5. When both sides are fried, let's just put it on a plate. Is it very simple to adjust the flavor when marinating the fish, without seasoning? Carassius auratus is a freshwater fish, which has a different flavor from saltwater fish.