How to make dry roasted crucian carp, how to make dry braised crucian carp

1. Ingredients: Main ingredient: crucian carp.

Excipients: salad oil, green onion, ginger, garlic, star anise, Sichuan pepper, dried chili, sugar, soy sauce, salt, vinegar, water.

2. Steps:1After the fresh crucian carp is cleaned, cut a few knives on the surface, spread a little cooking wine, salt and pepper and marinate for 10 minutes.

2.After heating a non-stick frying pan, add a small amount of oil (the usual amount of cooking is fine), put the fish in and fry until both sides are colored, and set aside.

3.Use the remaining oil in the pot to fry the green onions, ginger, garlic, dried red peppers, and Sichuan peppercorns until fragrant.

4.Add the fried fish, cook in vinegar and white wine, and immediately cover and simmer for 1 minute.

5.Then add an appropriate amount of soy sauce, sugar, salt, and half a cup of water, turn off the heat and simmer.

6.Simmer over low heat until the soup is almost dry.

3. Finished product display:

<> "Dry Roasted Crucian Carp." Ingredients:

About 500g of beautiful crucian carp, pork fat granules, ginger and garlic, millet spicy, hot pot base, Pixian bean paste, green pepper, dried chili.

Preparation: 1. Clean the killed crucian carp (note that the black dongdong, gills and various internal organs in the fish's stomach must be removed and cleaned, otherwise the fishy smell is very strong).

2. Put half a spoon of salt, three spoons of cooking wine, green onion leaves, ginger slices, and half a spoon of pepper to make a horse killer chicken for the mermaid, and marinate for 15 minutes.

3. Dry the marinated fish with kitchen paper (to prevent the water from flying all over the sky with the irritable oil), heat the oil in the pan (the hot pan burns the oil and boils the oil, the fish is not easy to stick to the pan), and the oil temperature is burned. The fish is fried on both sides of the golden yellow (the crucian carp has many spines, the frying is crispy, the fish bones become crispy, and it is broken when chewed, and it is not easy to be hit) and fry it for later use.

Method: 1. Wash the pot again, heat the pan to heat the oil, add the pork fat granules, and fry the lard (the lard and the dishes with a strong fishy smell are a natural pair). Stir-fry the ginger, garlic, millet, spicy and fast, bean paste, and hot pot base to stir-fry the red oil.

2. Add half a bottle of beer, add a spoonful of oil, a spoonful of chicken essence, half a spoon of sugar to taste, add the poor burning fish, medium and low heat, and cook on both sides for five minutes to let the soup taste.

3. Add half a spoon of Chen Muqing vinegar and mix well, reduce the juice over high heat, drain the water vapor and leave only the red oil, sprinkle with green onion and coriander, and remove from the pot.

Crucian carp, cooking oil, ginger, garlic, shallots, salt, sweet potato powder.

First, wash the crucian carp and marinate it with an appropriate amount of salt.

Then cut the ginger into slices and the garlic into minced garlic. Put an appropriate amount of cooking oil in the pot, wait for the oil to smoke, pour in the ginger slices and garlic and stir-fry until fragrant.

Then pour the crucian carp into the pan and fry until golden brown on both sides.

Then heat the base oil, pour in an appropriate amount of chopped chili peppers and stir-fry for a while.

Next, chop the chives into finely chopped green onions.

Finally, pour the fried chopped chili peppers over the fish and sprinkle with an appropriate amount of chopped green onions. A delicious pan-fried crucian carp is ready, and I hope you will enjoy it.

Ingredients: crucian carp (400 grams) pork leg meat (50 grams).

Seasoning: Jiang rice wine (50 grams), bean paste (10 grams), soy sauce (10 grams), pickled pepper (10 grams), rice wine (10 grams), starch (peas) (10 grams), green onions (10 grams), ginger (5 grams), white sugar (5 grams), peanut oil (75 grams), salt (3 grams), monosodium glutamate (1 gram), vinegar (5 grams), lard (refining) (15 grams), sesame oil (5 grams).

Folding this section of the production process.

1.The crucian carp is slaughtered, scaled, gills are removed, the internal organs are removed, washed with water, 3-5 knives are slashed diagonally on both sides of the fish body, the knife is about 3 mm deep, and soy sauce is smeared on the dry-roasted crucian carp fish.

2.Put the wok on the heat, boil the oil until it is 80% hot, fry the crucian carp until golden brown on both sides, pour it into a colander and drain the oil.

3.Leave a little oil in the original pot and sit on the fire, add minced meat, chopped green onion, minced ginger, pickled pepper and fry the fragrance, add bean paste, stir-fry the red oil, and then put it into the wine and stir-fry it, then add Shao wine, sugar, simmer over low heat for about five or six minutes, until the crucian carp is cooked thoroughly, add monosodium glutamate, chopped green onion, tighten the marinade with a strong fire, thicken the wet starch, pour on the hot cooked lard, and pour a little vinegar and sesame oil before the pot.

Crafting materials. Ingredients: crucian carp (400 grams) pork leg meat (50 grams).

Seasoning: Jiang rice wine (50 grams, Jing Changru), bean paste (10 grams), soy sauce (10 grams), pickled pepper (10 grams), rice wine (10 grams), starch (peas) (10 grams), green onions (10 grams), ginger (5 grams), white sugar (5 grams), peanut oil (75 grams), salt (3 grams), monosodium glutamate (1 gram), vinegar (5 grams), lard (refining) (15 grams), sesame oil (5 grams).

1.Slaughter the crucian carp, remove the scales, gills, and internal organs, wash it with water, make 3-5 diagonal strokes on each side of the fish, the knife is about 3 mm deep, and smear soy sauce on the fish.

2.Put the frying pan on the heat, add the oil and heat it quickly until it is 80% hot, put the crucian carp into the fry until both sides are golden brown, pour into a colander and drain the oil.

3.Leave a little oil in the original pot and sit on the fire, add minced meat, chopped green onion, minced ginger, pickled pepper to fry the fragrance, add bean paste, stir-fry the red oil, and then put it into the wine to fry Liang Qisan, then add Shao wine, sugar, simmer over low heat for about five or six minutes, until the crucian carp is fully cooked, add monosodium glutamate, chopped green onion, tighten the marinade with a strong fire, thicken the wet starch, pour on the hot cooked lard, and pour a little vinegar and sesame oil before the pot.

Dry-roasted crucian carp, so that it is delicious. Thank you.

Dry-roasted crucian carp First of all, we have to dry braised crucian carp, first of all, we have to dry braised crucian carp, first of all, we have to choose the crucian carp, and then clean it up, and then put it in the pot with salt, put it in the pot and put it in the pot Yinqing, insist on salting it, put it in the pot and fry it until golden on both sides, put less water, and then stew. Add condiments to the dry soup.

Dry-braised crucian carp is one of my favorite ways to eat, the taste is burnt and spicy, when frying, slowly fry it on low heat until it is cooked thoroughly, and slowly burn it over low heat, the more you eat, the more fragrant it is.

Favorites 328065 browse 414 Collections.

Health benefits. Crucian carp: and stomach, spleen.

Ginger: Reduces inversion and relieves vomiting, dissolves phlegm and relieves cough, dissipates cold and relieves the surface.

Cooking wine: low in protein.

Ingredients. Crucian carp Two types of food.

Onions: A little food that is in the crosshairs.

Ginger A little food that is a good drink.

Cooking wine a little.

Sugar: A little bit of food.

Light soy sauce a little.

Pepper A little bit of food.

Preparation of dry-roasted crucian carp.

Please click Enter a description.

1.The crucian carp is slaughtered and cleaned, and the green onion and ginger are finely chopped.

Please click Enter a description.

2.Heat the oil in a pan and stir-fry the white green onion and minced ginger until fragrant.

Please click Enter a description.

3.Fry the crucian carp, turn over and fry the other side after frying on one side.

Please click Enter a description.

4.After frying on both sides, add a little cooking wine, light soy sauce and sugar, pour in water and boil until the juice is dry.

Please click Enter a description.

5.Remove from the pan and sprinkle with minced green onions and chili peppers and you're done.

Tip: Always heat the oil in a pan so that the skin of the fried fish will be intact.

Crucian carp cleaned, and then what? Taste it with less seasoning, then feed it for a while, put oil and oil in the pot, a little more, and then put the fish in, that is, dry and dry boiled or it's OK, it's cooked, you need to turn it over in the process.

The method of dry roasting crucian carp is very tasty, but the step is that you have to fry the fish in hot oil to remove its fishy smell, and he does it very deliciously.

The practice and steps of dry roasted crucian carp, we must make the soup over low heat for a long time.

The practice and steps of dry roasted crucian carp, wash the crucian carp, dip the flour egg like an oil pan and fry it until browned.

He said that the carp is a good way to do it, mainly to know the donkey, and it would be good to have a shield, and the fish here is very simple.

Dry braised crucian carp method:

1 Clean and dispose of crucian carp.

2 Heat the frucian carp in a frying pan with flour on both sides.

3 After browning one side, turn over and fry the other side.

4 Remove the fried fish and set aside.

5 Stir-fry the shallots, ginger and garlic in another pot.

6 Add the tomato cubes and stir-fry well.

7 Add various seasonings and mix well.

8 And half a bowl of water, and I put a bag of fish to make.

9 Put the fish in and bring to a boil over high heat, then turn to low heat and cover and simmer.

10 Drain the soup.

11 Once served, pour the sauce over the fish.

Precautions: 1 Crucian carp has many spines, so you must be careful when eating.

2 Large crucian carp can be scratched on the body, so that it is easy to absorb the flavor.

Dry braised crucian carp method:

1. Clean up the fresh crucian carp, especially the black membrane in the stomach. Wipe a little salt on each fish, add cooking wine, green onions, and ginger slices and marinate for more than half an hour. Put a few green onions and ginger slices into the belly of the fish. It is best to make three cuts on the back of the fish to make it taste good.

2. The step of frying fish is very important. Fry in a frying pan, hot pan with cold oil, one by one. Absorb the water with kitchen paper first, fry the fish over medium-low heat after getting out of the pot, do not turn the fish, and when it is almost formed, touch the fish with a spatula, and the fish can be turned over when it can move.

If you want the fish to be more crispy, you can go back to the pan and fry it again.

3. The last step is to use a wok. Use a little more oil, the oil is just hot, add onions, peppercorns, bean paste and fry, then add garlic, ginger, pickled pepper, pickled ginger and stir-fry to make a fragrance, add Lao Gan Ma, oyster sauce, two green strips, put the fish in the pot, because the fish is a little big, the first two are in the pot together.

Season the light soy sauce, dark soy sauce and vinegar, pour it in, pour it into all parts of the fish with a spatula, and add a little sugar when you want to get out of the pot. Then after the third one is also put into the pot, pour the seasoning with a spatula.

4. The three fish are a bit big, so they can only be packed in a baking tray in the oven. Finally, drizzle the remaining seasoning over the fish.