Cumin small crucian carp

Wash the small crucian carp, add a small amount of cooking wine and soak for five minutes

Take it out after five minutes and control the water

Add onion slices, ginger slices, about 5 grams of salt, and marinate for 20 minutes

Ginger, green onions, red peppers, and onions, wash and cut into pieces and set aside! Cumin powder, cumin grains, thick and thin spicy noodles are ready!

A lot of water will come out when marinating, so use a slotted spoon to pick it up and marinate (this way it will not splash easily when frying)

After pickling, pick out the green onion and ginger slices, add starch and mix well

Pour oil into the pot and heat it until it is 70% to 80% hot. Add in the small crucian carp and fry until it turns color. Take it out

After the oil temperature rises again, put the small crucian carp into the pan and fry it again, so that the bone bones of the fish will be very crispy!

Leave a small amount of oil at the bottom of the pot, add onions and ginger slices and simmer over low heat

Then add the dried chili segments (not soaked, just washed)

Add onions and red pepper pieces and simmer until fragrant

When fragrant, add thick and thin spicy noodles and continue to stir-fry over low heat

When the spicy noodles turn red in color, add cumin seeds, salt, Sichuan peppercorns (you can also use thirteen spices), chicken essence and MSG, stir-fry for a few times, then add the fried crucian carp

After adding the small crucian carp, add cumin powder and stir-fry evenly

When putting the small crucian carp into the pot, stir-fry it as many times as possible so that the spicy oil can be evenly coated!

The fragrant and crispy little crucian carp is ready😄

Overview

Tags

Ingredients

Steps