Crispy Crucian Carp(su ji yu )

Crispy Crucian Carp

Introduction:

"If you like to eat fish and are afraid of" fish bones ", [crisp crucian carp] will relieve your" troubles "! Please read this log carefully, you will get something

Production steps:

Step 1: choose about 5 pairs of crucian carp 4 (the number of self-determined), to scale, viscera, gill, wash.

Step 2: draw two knives on the back, put them into the basin, marinate them with vinegar, cooking wine and salt for 10 minutes, then rinse them. And wipe the inside and outside water with dry towel.

Step 3: heat the oil to 60%, fry the fish in the pan, and when the fish is "firm" it can be fished out. If the oil is low, it can be fried in several pots

Step 4: continue to heat the oil to 80% and fry it again for the second time. Deep fry until the appearance is jujube red and has a burnt smell.

Step 5: stew: leave the bottom oil in the pot, add the large ingredients and cinnamon, stir fry with low heat until fragrant - add fragrant leaves, tangerine peel, dried pepper, scallion, ginger, garlic stir fry until fragrant - cook with vinegar, cooking wine, soy sauce, soy sauce - add water to boil (water should be able to diffuse over fish, more is better) - add salt, sugar, monosodium glutamate seasoning.

Step 6: put the fried crucian carp into the pot and simmer for about 2 hours. Cool thoroughly and take out of the pot. Pressure cooker can also be used to save time.

Materials required:

Crucian carp: moderate

Edible oil: right amount

Ginger slices: right amount

Dry pepper: right amount

Salt: right amount

Sugar: right amount

MSG: right amount

Large material: moderate amount

Cinnamon: moderate

Fragrant leaves: appropriate amount

Tangerine peel: appropriate amount

Vinegar: right amount

Cooking wine: moderate

Soy sauce: moderate

Old style: moderate

Note: this dish can be served hot or cold. It can be stored in refrigerator for about 5 days.

Production difficulty: ordinary

Craft: Crisp

Production time: several hours

Taste: Original

Chinese PinYin : Su Ji Yu