Crispy crucian carp in casserole(sha guo su ji yu )

Crispy crucian carp in casserole

Introduction:

"I love to eat crisp fish since I was a child. Now I can do it myself. I'm happy to show my hand."

Production steps:

Step 1: dig gills, remove viscera and scales of crucian carp, wash them clean and control water for standby.

Step 2: add oil to the oil pan and heat it to 60% or 70% heat. Put the crucian carp into the pan and fry it for 5 minutes

Step 3: take the casserole specially used for making crisp fish, lay bamboo grate on the bottom of the casserole, put in the above ingredients, then put in the fish, then put in the seasoning, cover it with high-temperature seasoning, then add water to boil, and then simmer for 3 hours.

Materials required:

1000 grams of crucian carp

Onion: 5 segments

Sugar: 50g

Nine story tower: right amount

Garlic: 10

Chinese prickly ash: a small spoon

Cool ginger: 2 yuan

Vinegar: right amount

Ingredients: 6

Note: the past and present of crisp fish: crisp crucian carp is a kind of traditional crisp fish. Crisp fish, also known as crisp fish, originated from the Zhao family in Handan, the hometown of crisp fish in China. It was introduced into the palace by the people in the Wei and Jin Dynasties. In the early years of the Northern Song Dynasty, it was granted the imperial edict by Zhao Kuangyin (a native of Hebei Province), the Taizu of the Song Dynasty. The key to making small crisp fish is "material scenting".

Production difficulty: simple

Process: simmer

Production time: several hours

Taste: spiced

Chinese PinYin : Sha Guo Su Ji Yu