Chinese Food
Crispy crucian
(201960 views)
Rainy July. It's not July yet. The recent rain is really amazing. It's going to rain almost every day. It seems that the weather is getting a little sultry. I hate this time. Although it's not the hottest time yet, my mood seems to be a little fidgety. Summer is really bad. In fact, I always think so. Comparatively speaking, I prefer the romance of spring. Cool in autumn. And the pride of that winter. The sultry summer seems poetic. There are many girls in the street with short shirts and shorts. It seems that the more exposed they are, the cooler they are. Actually, I don't think so personally. Maybe I'm conservative. But I'm not used to those low waisted pants and those suspenders. But no matter how hot summer is, there is only one word for sure. That is the word beautiful. Summer is really beautiful. It's too busy. The beauty is dazzling.
Cooking ingredients
Cooking Steps
Step1:Remove the scales and viscera of crucian carp. Wash it clean and control the water for standb
Step2:Put the mahjong in a small bowl. Add a little sugar, vinegar, soy sauce, salt and cold boiled water to mix it into a paste for use
Step3:Set the wok on fire. Put a proper amount of blending oil and heat it up. Then change it to medium heat. Put the fish that controls the water content into the wok. Fry the fish slowly with a small fire (you must thoroughly fry the water content to make it crisp
Step4:When eating, dip the crucian carp in the sauce. It has a different flavor.
Cooking tips:Special tips - because crucian carp contains a lot of water, so you must pay attention to safety when frying. Avoid being scalded by oil. There are skills in making delicious dishes.
