How to make crispy crucian carp:

Main ingredients: 2 crucian carp, 1 green onion, 3 star anise, 3 stalks of celery, 1 tsp of peppercorns.

Supplements: 1 tbsp Laogama spicy sauce, 2 tbsp light soy sauce, ? tbsp dark soy sauce, 1 tbsp oyster sauce, 1/5 tbsp sugar, 1 tbsp cooking wine, 1/5 tsp white pepper, ? tsp chicken broth.

1. Clean two fresh crucian carp. Deodorize with cooking wine. Score the front and back of the fish with a knife. Use kitchen paper to absorb the water and set aside.

2, a little more oil in the pot, because this fish is not used to fry is fried. When the temperature is 70%, add the fish. High heat frying. Everyone can prepare a small spoon. Put the pot of oil evenly dripping with this fish. Can wash it evenly heated.

3, turn the other side of the frying. Fry to what extent? Both sides of the fish is golden brown. Fish bones are very crispy can. Fry the two fish one by one. Then place the fish in a casserole dish and set aside.

4, leave oil in the bottom of the pot, add. Ginger, scallion. Pepper and star anise. Stir fry after the flavor, put PI County bean paste fried red oil.

5, put the right amount of water. Then add. Soy sauce, soy sauce, oyster sauce. White pepper and chicken essence boil over high heat and then put a little sugar to taste.

6, we pour this boiled soup into the casserole dish filled with fish stewed on medium heat for 25 minutes.

7, put celery leaves. Turn down the heat and simmer for ten minutes.

8, rise and pour into the fish dish with the trip. And then sprinkle some green onions and celery leaves can eat, the flavor is very delicious oh.

Carp Introduction

Carp is the carp family, crucian carp genus of fish, body length 46.9-255 mm. The body is long oval, laterally compressed, with the highest body at the beginning of the dorsal fin, the ventral margin is narrow and without skin ribs; the eyes are laterally median, and the posterior margin is closer to the end of the muzzle. Interocular septum broadly convex. Anterior and posterior nostrils adjacent, situated slightly anterior to the eyes.

Mouth anterior, oblique, lower jaw slightly shorter than upper jaw. Lips well developed. No whiskers. Gill pores large, lateral, lower end reaching below anterior gill cover bone angle. Gill cover membrane connected and attached to gill isthmus. Gill rakers externally developed, with many small protuberances; internally broad and short. Spiracle divided into 2 chambers. Anus located slightly anterior to the beginning of the anal fin.

Dorsal fin begins slightly anterior to center of body; anal fin short, begins below base of penultimate 6-7 dorsal fin rays; last spine resembles dorsal spine; pectoral fin lateral and low; ventral fin begins slightly anterior to beginning of dorsal reserve; resembles pectoral fin; does not reach anus except in a few small fish. The caudal fin is deep and shaped, with bluntly rounded forks.