Chinese Food
Crispy sweet and sour crucian
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We usually make braised or stewed crucian carp most of the time. The crucian carp we teach you today tastes soft and sour. Even the fishbone can be eaten. It's a good choice to make food and wine or to eat rice.
Cooking ingredients
Cooking Steps
Step1:1. Remove the scales from the fish. Remove the internal organs. Remove the gills. Wash. Cooking wine 1 scoop. Salt 4 grams. Ginger proper amount in the fish grasps evenly marinates for more than 2 hours.
Step2:Put a proper amount of oil in the pan. Heat the oil to 60% heat. Fry the fish in the pan over medium low heat.
Step3:Fry for 3 minutes or so. Turn over and fry for another 3 minutes. Then turn on the medium and turn over again.
Step4:Fry the fish in a crispy dish.
Step5:In the picture, 1 teaspoon cooking wine, 1 1 / 2 teaspoon tomato sauce, 2 teaspoons raw soy sauce, 3 teaspoons vinegar, 2 teaspoons sugar, 1 / 2 teaspoon starch and 1 / 2 bowl water are stirred to make the sauce.
Step6:Put some oil in the pot. Heat the oil to 60% heat. Stir fry the onion and ginger in the pot.
Step7:Stir until fragrant. Stir the sauce before putting it into the pot (to avoid starch sinking). Then put it into the pot and heat it to boil.
Step8:Put the fried fish in the pan. Let the sauce evenly wrap the fish and turn off the fire immediately.
Step9:Serve. Sprinkle with cilantro.
Cooking tips:I use a non stick pot, so I don't put too much oil in it. Some of them are half fried and half fried. This will save oil and non stick. You can also fry in a frying pan. If you fry in a frying pan, you need to put more oil on it. If you fry in a medium or small fire, you can turn it over. When you fry it, you can take out the fish, turn it into a medium fire, and then fry it twice. The fish should be fried through. Because there are so many small thorns on the back of the crucian carp. After you fry through, you don't need to pick small thorns. You can eat them directly. No parsley. There are skills in making delicious dishes.
