Crucian and Bean Curd Soup

Wash the crucian carp, heat the pot with a little oil, add the crucian carp, fry until both sides are golden, and add the onion slices and ginger slices in turn. Add hot water. Add cooking wine. After boiling, continue to cook for a while, then turn to medium heat or low heat to continue cooking. Finally, add tofu and cook. Add salt and onion to taste before leaving the pot. Xiaobian here reminds everyone that the fish soup itself is very fresh, so it is not recommended to add chicken essence or monosodium glutamate. In the frying process, the firepower should not be too small. It is suggested that the medium fire and the big fire should be transformed into each other, and both sides should be fried into golden brown.

Braised crucian carp

Clean up the crucian carp, put a little salt on each side of the fish and marinate for about fifteen minutes. Add oil and fry the hot fish until golden brown. Dice all the spices and set aside. Stir-fry the fish, add rice wine, add garlic and ginger. Add soy sauce, salt, sugar and chicken essence. Add a small amount of water until the soup begins to thicken. Add green pepper and red pepper, cook for a while, and when you start to collect juice, sprinkle minced garlic on it and serve. Don't use cooking wine in this dish. Try to use rice wine. Sugar is used to refresh, so you can put less. Don't be afraid when you put salt at the back. Although the fish has been salted before, it is more salty, so don't be afraid of being too salty. Sugar is also a good seasoning.

Sweet and sour crucian carp

Crucian carp scales, clean internal organs, cut with a knife on both sides of the body, marinate with a little cooking wine for more than ten minutes. Put some dry flour on both sides of the fish. Add oil to the frying pan and fry the crucian carp until both sides are golden yellow. Put aside. Leave the oil in the pan and stir-fry it with onion and garlic. Add onion, garlic, ginger, vinegar, soy sauce, sugar and water to boil. Add the crucian carp. Cover and simmer for ten minutes, then turn the crucian carp over and continue to cook. Add onion, garlic, tomato sauce and dried starch to the bowl. Pour some water and mix well. Pour it into the pot. Then turn on the fire and collect the juice.

Shredded carrot and crucian carp soup

Wash the crucian carp and make some cuts in the fish. Cut the radish into silk. Slice ginger, garlic and onion. Add hot oil to the pan and sprinkle a little salt. Fry the fish on a low fire. Fry one side first and then the other side. Fry both sides and add plenty of cold water. Add ginger slices and garlic and boil. When the soup turns milky white, add shredded radish and stew for another half an hour. Season with a little salt and chicken essence and sprinkle with onion, and it will be fine. If you want the fish soup to be milky white, you must fry the fish first, then add cold water, then there will be milky white fish soup, and then stew it slowly on a small fire, and the taste of the fish will melt into the soup.

dry fried small carp

Fresh crucian carp removes viscera, gills, scales and fins. Marinate crucian carp with cooking wine, pepper, onion, ginger, salt, chicken essence and sugar, and then fill a bowl with flour. Soak the crucian carp in flour and shake off the excess. Put it in a container for later use. Heat the oil in the pan and fry the crucian carp until it is set. Turn down the fire, fry the fish thoroughly, take out and drain the oil, then wait until the oil is 70% hot, go in and fry it, take out and drain the oil, prepare cumin and Chili powder, or put some salt or barbecue material on it, and sprinkle the material evenly on the small fish. The fried small fish is very crisp, and if it is fried thoroughly, the small thorns inside can also be eaten.