How to make crucian carp delicious, teach you different methods, crispy and flavorful, and there are no fish bones left

The different practice of crucian carp shared today is to soak it in marinade after frying, crucian carp is crispy, the five-spice is strong, the fish head and bones can be eaten, and it will not be pierced to the throat, and the taste is as delicious as the canned spiced fish sold in the supermarket.     

 

【Spiced crispy crucian carp】

Ingredients: 2 catties of crucian carp, appropriate amount of oil and salt, 1 green onion, 1 piece of ginger, 2 cloves of garlic, more than a dozen peppercorns, 2 large ingredients, 5 dried chili peppers, 1 teaspoon cumin, 3 bay leaves, 1 teaspoon of white pepper, 1 tablespoon of sugar, 1 tablespoon of dark soy sauce, 2 tablespoons of light soy sauce, 2 tablespoons of rice vinegar, 1 tablespoon of oyster sauce,

Method:

Scrape off the scales of the small crucian carp, remove the internal organs and gills, and remove the black membrane in the belly of the fish, which is more fishy. Wash the fish again and drain the water.

Prepare the desired seasoning, cut the green onion into sections, slice the ginger and crack the garlic.

Next, start to make a pot and heat oil, add green onions, ginger slices, garlic, dried chilies, bay leaves, peppercorns, ingredients, cumin, and stir-fry until fragrant.

Add water, bring to a boil, the amount of water should be slightly more, cook for 20 minutes, fully cook the flavor of the seasoning, pour in cooking wine, dark soy sauce, light soy sauce, oyster sauce, sugar, salt, the color and saltiness of the marinade, and adjust the salt according to personal taste. Turn off the heat, use a dense net to remove the seasoning residue, put the soup in a larger container, and let it cool, so that the marinade is ready.

Add oil to the pot and burn it to 7 hot, (slightly smoky) put in a crucian carp to try the oil temperature, after the crucian carp is put into the oil pot, there are dense bubbles around it, the oil temperature is OK, put the fish into the oil pot one by one, fry on high heat for 1 minute, and then change to low heat and fry for 2 minutes and then take it out. Do not flip after entering the crucian carp, turn over and fry the fish after frying the shape, and then turn over and fry the other side after one side is set, so that it is easy to keep the integrity of the fish, and the fish is easy to break when the fish is not fried and shaped.

Cool the fried crucian carp, heat the oil in the pot, re-fry the crucian carp, fry the crucian carp until golden and crispy, remove the oil control, and re-fry the cool fish twice, so as to ensure that the fish bones are fried crispy, and the fish after it is done, there is no need to worry that the fish bones will prick the throat.

Fry the crucian carp while it is hot, soak it in a cool marinade, soak all the fish in the marinade, and let it sit for 2-3 hours before eating.

Tips:

The oil temperature of the fried fish should be higher (slightly smoky), so that the fish can be put into the oil pan one by one, fry on high heat for 1 minute, and then change to low heat and fry for 2 minutes before taking out. The high temperature quickly locks in the surface of the fish while maintaining the soft texture inside. If the fish is fried very dry, the meat will become tighter, so that if you remove the marinade again, the meat will not loosen. The cold fish is fried twice, in order to ensure that the fish bones are crispy, and the fish after it is done, there is no need to worry that the fish bones will prick the throat.