Ingredients: Carassius auratus, onion, ginger and garlic, pepper, dried pepper, cooking wine, salt, monosodium glutamate, chicken essence, pepper, thirteen spices and a little old vinegar.
Step 1: Scales, gills and internal organs of small crucian carp must be removed, especially the black film inside must be removed, otherwise it will be fishy. If you want to save trouble, just cut off the fish head and don't eat it. After cleaning it, wash it several times, and try to control the water as much as possible to absorb the taste easily.
Step 2: Add onion, ginger, garlic, pepper, dried pepper, cooking wine, salt, monosodium glutamate, chicken essence and pepper, thirteen spices, and a little vinegar, mix well with chopsticks, and marinate for about two hours. The time is too short, and the pickling will not be in place, and the taste will be delicious.
Step 3: Add oil to the pot, and fry the fish when it is 60% hot. Add dry starch, but don't add eggs. Adding eggs will easily soften and affect the taste. The oil temperature should not be too low. If the oil temperature is too low, it is easy to remove the powder, which will cause the fried fish to be crispy or not. It must be fried at 60% oil temperature. After setting, it will be fried for three minutes with low fire and then fried for one minute with high fire. The whole process will take about five minutes.
Step 4: fry the small crucian carp until it is slightly yellow, crispy and crisp, even the fishbones are crisp, so that the small crucian carp is crispy and slag-free, salty and palatable, suitable for dry eating and drinking.
You need to pay attention to making crispy fish:
1, fish should be cleaned up and pickled in place.
2. Control the oil temperature at 60% heat, fry for about five minutes, fry with low fire and fry with high fire.