Spicy Roast crucian carp(xiang la kao ji yu )

Spicy Roast crucian carp

Introduction:

"I've made shredded radish and crucian carp soup and braised crucian carp. What's new? I found the method of yoyo, which is quite different and less people do it. So I'm going to try it today. My mother bought three river crucian carp, because she didn't try this method, so she took one to test, changed it a little, and the effect was good. "

Production steps:

Step 1: a small river crucian carp, scallion, pickled pepper, shredded ginger, lemon two.

Step 2: heat a little oil, fry crucian carp until golden on both sides, then add scallion, shredded ginger and pickled pepper.

Step 3: turn off the fire and put half the spices into the belly of the crucian carp.

Step 4: spread the fish on the tin foil, sprinkle the other half of spices on the fish surface, sprinkle cumin powder, five spice powder, pour half tbsp of soy sauce and one tbsp of water.

Step 5: put on two slices of lemon.

Step 6: cover with tin foil, bake at 180-200 ℃ for 20 minutes, with a little embellishment.

Materials required:

River crucian carp: a small one

Scallion: right amount

Pickled peppers: right amount

Appropriate amount of shredded ginger

Lemon: two slices

Purple cabbage: appropriate amount (for decoration)

Cumin powder: right amount

Five spice powder: appropriate amount

Soy sauce: half a teaspoon

Water: 1 tbsp

Note: 1. The experiment proved that the roast fish can not be wrapped in tin foil, and the skin of the fish will be more crispy and rich if it is roasted open. 2. After the roast of crucian carp, the soup will flow out, which makes it more delicious to dip in

Production difficulty: ordinary

Process: Baking

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Xiang La Kao Ji Yu