--Fried crucian carp practice--Features: crispy on the outside and burnt on the inside, one bite, bones and fish spines to eat

Main ingredients: crucian carp

Ingredients: cornstarch, green onion, ginger, cilantro

Seasoning: wine, salt, pepper

Specific production methods:

1, this is the previously fished fish has been processed, the head of the fish has been cleaned. Pepper

Specific production methods:

1, this is the previous fish, has been cleaned, the fish head, gills and scales, the viscera are cleaned, first clean the fish, and then cooled a little bit, control the dry water standby

2, the first cut a little onion and ginger, onion cut into slices, ginger cut into slices into a plate, and then put the fish, and then put into the cooking wine, put two spoons of salt, and then put some Pepper, cooking wine and pepper mainly to fishy, so mix evenly, marinate for about 15 minutes

3, and then pick out this onion and ginger, the small fish into the starch in small batches, so that it is wrapped in a layer of starch, wrapped in starch to fry out of the fish is more crunchy, so that each of the small fish on the fully coated with starch,

4, the pan into the oil, will be the oil burned to 4% of the heat, the next into the fish, frying over a small fire slowly, fish! When the pot shakes a pot to prevent sticking, this oil can not put too much, because the oil can not be used to fry the fish once, less oil, more fried a few times, small fire slowly fried, the fish bones and fish spines deep-fried soft, stereotypes after the flip, will be fried to the fish yellowish, and then fish, fried almost 5-6 minutes

5, will be the oil temperature to 7-8% heat, into the small fish to re-fry again, re-frying once more, crispy, frying for about 1 minute. crispy, fried for about 1 minute, fried to this golden brown on the fish, this small fish is fried, small fish to eat crispy, this fish can be eaten directly, put a little coriander garnish

Well, so a crispy fried small fish is ready, this even fish spines and fish bones can be eaten, crispy and delicious.

Cooking tips:

1, wild carp is fishy, so put cooking wine, pepper, green onions, ginger marinade, so you can effectively remove the fishy flavor, eat up the taste better.

2, fried fish, oil do not put too much, because after frying the fish this oil can not be used, less oil more than a few times on the frying, and then fried and then re-fried, re-fried again, more crispy, eat a mouthful of one, do not have to spit the spines again.