How to make crucian carp delicious?

Share with you two kinds of home cooking methods of crucian carp. The specific cooking method is as follows:

First of all, braised crucian carp

1, required ingredients: crucian carp; The auxiliary materials are leek, ginger, garlic, pepper and coriander; Seasoning oil, salt, soy sauce, sugar, cooking wine, water starch.

2, cooking steps:

① Peel and shred ginger; Peel and slice garlic; Wash onion, pepper and coriander and cut into small pieces for later use.

② Cut fresh crucian carp by laparotomy, remove intestines, wash and drain for later use.

(3) Open the hot pot, pour cold oil after the water in the pot is dry, and shake the pot clockwise to make the whole bottom of the pot stained with oil.

(4) When the oil is burned to 60% heat, sprinkle a little salt in the hot oil pan.

Tip: Sprinkling salt in the oil pan can not only prevent the crucian carp from splashing oil when it enters the pan, but also make the fish not easy to be fried and keep the fish intact.

⑤ Put shredded ginger in the pan and fish in the oil pan. Because the fish head is thick and not easy to fry, when you put the fish in the pot, first put the fish head in the pot by hand and cook it for 30 seconds before putting the whole fish in the pot.

⑥ Turn to low heat and fry slowly. Spoon the excess oil in the pot onto the fish, fry until golden, and then turn over. Fry both sides until golden brown, then take out the oil control.

Tip: When frying fish, remember not to turn it over repeatedly to ensure the integrity of the fish.

⑦ Leave the bottom oil in the pot. When the oil is heated to 80%, add garlic slices and peppers and stir-fry to taste, then add some soy sauce, salt, sugar and cooking wine to improve the taste and remove the fishy smell. Turn down the heat and simmer until the fish is completely cooked and delicious. Add appropriate amount of water starch to collect juice, sprinkle with chopped green onion and coriander, and serve.

Second, steamed crucian carp

1, required ingredients: crucian carp; Accessories: leek, ginger and pepper; Seasoning oil, salt, steamed fish soy sauce, cooking wine.

2, cooking steps:

① Peel ginger and slice and shred it respectively; Wash shallots, cut into sections and shred them respectively. Wash and shred peppers for later use.

② Cut the fresh crucian carp by laparotomy, wash it with warm water and drain it, and then wipe a little cooking wine to remove the fishy smell.

③ Boil a pot of water, put the crucian carp into the pot, put the ginger slices into the belly of the fish, put the onion segments on the fish, cover the pot and steam for 15 minutes, then take them out and add the shredded ginger, shredded onion and pepper.

(4) Take another pot, heat the oil, add salt and steamed fish soy sauce and mix well, then pour it on the steamed fish, and you can taste it.

Tip: If you want to keep the fish fresh and tender, don't marinate the crucian carp with salt before steaming. Salt will make protein shrink, and it is easy for fish to age.

I'm a chef with a canteen. I devote myself to studying gourmet dishes, sharing home cooking recipes and visiting local gourmet shops regularly. Welcome attention.