Crispy fried fish(xiang su bao yu hua )

Crispy fried fish

Introduction:

"A large wild carp in Wulungu Lake is 50cm long and weighs about 4 jin. The fish is too big to be processed. In order to save trouble, it is cut into pieces, salted and fried. The fried fish can be eaten directly when it is hot, and the rest can be stewed. This time, we used pepper instead of pepper. The key is to add dry red wine secretly. Because I was busy, I marinated it for 24 hours, which was delicious. The recipe was named by a child because he thought it tasted like the chicken in a fast food restaurant

Production steps:

Materials required:

Carp: 2kg

Shredded scallion: right amount

Dry red wine: moderate

Shredded ginger: right amount

Pepper: right amount

Salt: right amount

matters needing attention:

Production difficulty: ordinary

Technology: deep fried

Production time: one day

Taste: fish flavor

Chinese PinYin : Xiang Su Bao Yu Hua