Spicy fried crucian carp roe

Overview

I have eaten crucian carp in the sea, but never in the river. The freshwater crucian carp sent by my mother-in-law had a lot of fish roe in its belly. When I washed the fish, I threw away part of it. Later, I felt it was a waste, so I kept part of it and froze it. Since I tried stewing a few fish that day, I felt that the river crucian carp didn't have much of a muddy smell, so I thought of frying the roe, adding more chili peppers and a little mustard than usual, in order to completely cover up its own muddy smell. Unexpectedly, it was so popular that my husband used it to stuff it with stuffing like meat buns, and I used it to go with rice. It was great.

Tags

• hot dishes
• home cooking
• old man
• lunch
• chicken essence
• cooking wine
• dried red pepper
• green pepper
• pickled mustard
• river crucian carp roe
• sesame oil
• salt

Ingredients

Steps

1. 1 Prepare the materials to be used.

   

2. 2 Remove seeds from green pepper and cut into small pieces.

   

3. 3 The pickled mustard is also changed into small dices.

   

4. 4 Cut dry red pepper into small pieces.

   

5. 5 Put an appropriate amount of oil in the pot, add the cold oil into the red pepper segments and fry slowly until fragrant.

   

6. 6 Add green pepper cubes and stir-fry briefly.

   

7. 7 Add crucian carp roe.

   

8. 8 Fry quickly and the fish roe will change color and disperse quickly.

   

9. 9 Add diced mustard.

   

10. 10 Add a little salt and mix well.

    

11. 11 Add appropriate amount of cooking wine to remove the fishy smell.

    

12. 12 Add a little sesame oil to taste.

    

13. 13 Add a little chicken essence for freshness.

    

14. 14 Turn evenly.