Crispy fried sea crucian carp

Overview

Sea crucian carp has a lot of small spines and is very fragrant when braised in sauce. However, spitting out the spines is particularly troublesome. The fried cooking method allows us to enjoy the deliciousness of the fish without having to worry about spitting out the spines. Crispy frying is very suitable for this kind of ingredient with many spines!

Tags

• home cooking
• seafood
• cooking wine
• light soy sauce
• onions
• sea crucian carp
• starch
• vinegar
• white sugar
• zanthoxylum bungeanum
• ginger
• salt
• salt and pepper
• vegetable oil
• white pepper

Ingredients

Steps

1. 1 Remove gills, scales, internal organs and black membrane from sea crucian carp

   

2. 2 There are more bones in sea crucian carp. Changing the purpose of the knife can make the fish bones crispy and the fish meat will taste better

   

3. 3 Onion, ginger and pepper are ready

   

4. 4 Put the fish and accessories into the vessel, stir and salt for 20 minutes

   

5. 5 Pick up the accessories and put them on the plate

   

6. 6 Pat the starch to absorb the moisture

   

7. 7 Heat oil in a hot pan until it is 50% hot

   

8. 8 Add the salted fish and fry over low heat until the fish bones are crispy (you have to rely on experience for this step)

   

9. 9 Fry it again, because the back meat of the fish is thicker, you can fry the back part more to ensure crispiness

   

10. 10 Take out the oil control

    

11. 11 Arrange on a plate, please refer to the fried sea crucian carp!