Side dishes: small crucian carp, coriander, onions, ginger, garlic, red pepper;

Ingredients: soy sauce, rice wine, cooking wine, water, a little chicken essence, sugar, pepper.

Production process

1. It is best not to use too big crucian carps, but fresh ones. Clean the crucian carp and hang it to dry in water;

2. Don’t dry it for too long. Apply cornstarch powder all over the body (use flour if you are making big dishes such as squirrel fish), and slide it into the boiling oil while holding the tail in your hands. Fry on medium, pouring oil over them with a spatula carefully so as not to break the skin. Fry until both sides are browned, remove from the pan and filter the oil. The hot fish will become crispy when exposed to wind. 3. There is a little oil left in the pot, turn on the heat, add onions, ginger, garlic, and red pepper, stir-fry for ten seconds;

4. Lay the fried fish flat on top of the side dishes, add soy sauce, Bring rice wine to a boil over high heat;

5. Turn over, add sugar, salt, pepper and a little MSG. Add water to cover the fish. Cover and cook for 5 minutes (less is fine, as long as it's cooked);

6. When the juice is thick and fragrant, remove from the pot. Start with the fish, then cover the fish with the garnishes.

7. Put the pot into the container (after putting it in, sprinkle some vinegar evenly on the fish body, which can increase the umami flavor and make the color more bright and attractive, and can lock in nutrients and prevent them from being lost easily. ). ?

Ingredients: crucian carp (1 tail, 420g), green onion (1/2 root), shiitake mushroom (2 pcs), ginger (2 slices)

Seasoning: Oil (1 cup), soy sauce (1 tablespoon), cornstarch (1/2 tablespoon), cooking wine (1 tablespoon), salt (1/3 tablespoon), chicken powder (1/2 tablespoon)

Production process

1: Wash the crucian carp, make two diagonal cuts on both sides, drain the water with kitchen paper, add 1/2 tablespoon cornstarch and rub it all over the fish body; wash the roe and set aside. .

2: Remove the head and tail of the scallions, flatten and cut into sections; remove the stems of the shiitake mushrooms and cut into shreds.

3: Heat 1 cup of oil, add crucian carp and fish roe and fry until golden brown on both sides, set aside.

4: Heat 1 tablespoon of oil, sauté ginger slices, shredded mushrooms and green onions until fragrant, add 1/2 cup of water, stir well and bring to a boil.

5: Add 1 tablespoon cooking wine, 1 tablespoon seafood soy sauce, 1/3 tablespoon salt and 1/2 tablespoon chicken powder to taste.

6: Add the fried crucian carp and fish roe, cover and simmer over low heat for 10 minutes, then turn up the heat until the soup is almost dry, then serve.

Preparation Tips

1. After frying the crucian carp, sprinkle a little salt into the hot oil, then add the fish roe and fry until golden brown, otherwise the fish roe will have too much water. , it is easy to burn people with explosive oil.

2. Drain the water from the crucian carp first, apply a layer of cornstarch on it, heat the pot and rub it with ginger slices, then pour oil to fry the fish so that it will not peel off easily.

3. The muddy smell of crucian carp can be completely eliminated by scraping the scales, picking out the gills, cutting open the abdomen and removing the teeth in the throat behind the gills.

4. When frying and stewing crucian carp, you should be gentle with your hands. If you use too much force, it will be easy to break the fish body and break the skin, which will affect the appearance of the finished dish. ?