Dry roasted crucian carp

Overview

I have always loved eating fish and cooking fish, and I always cook fish my own way. And he stubbornly believes that as long as he likes and is happy, he can have whatever food he wants - as long as it does not violate the food constraint. In the past, when making dry-roasted crucian carp, you had to put the fried fish into the sauce and cook it for a while, but this time, you poured the sauce directly on the fish, which gave it a very mellow taste. O(∩_∩)O

Tags

• hot dishes
• home cooking
• lunch
• dinner
• cinnamon
• cooking wine
• crucian carp
• dried chili pepper
• garlic
• onions
• pickled pepper
• pixian douban
• rock sugar
• star anise
• vinegar
• zanthoxylum bungeanum
• ginger
• pepper
• salt
• soy sauce

Ingredients

Steps

1. 1 Clean the crucian carp and remove the abdominal fascia. (I asked the supermarket staff to clean it for me when I bought the fish.) Cut the fish into cross-cut pieces, mix the starch, cooking wine, pepper and salt and set aside.

   

2. 2 Slice onion, ginger, garlic, and shred dry chili. (Slicing the pepper into shreds is purely a personal preference.)

   

3. 3 Mix one tablespoon of soy sauce, one tablespoon of vinegar, three tablespoons of cooking wine and appropriate amounts of salt, starch and water to make a sauce.

   

4. 4 Heat the pan with cold oil, add crucian carp and fry over medium heat until both sides are golden brown. If you like a drier texture, fry it longer. O(∩_∩)O Put the fried fish on the plate.

   

5. 5 Leave an appropriate amount of base oil in the pot. When the oil is hot, add a spoonful of Pixian bean paste and stir-fry until red oil comes out.

   

6. 6 Add all seasonings except sauce and stir-fry.

   

7. 7 Pour the sauce along the edge of the pot, bring to a boil and reduce the sauce to your preferred consistency. Add refined salt according to taste.

   

8. 8 Pour evenly over the fish while still hot.