How to Make Dry Pot Crucian Carp
Stir-fried Fish in Hot Pot Chinese Crucian Carp How to Make It Delicious? What ingredients and steps are needed for making stir-fried fish in hot pot at home?Ingredients？Cooking Network The editor provides a simple recipe with step-by-step images for stir-fried Chinese crucian carp, making it easy for beginners.
Introduction to the ingredients of stir-fried Chinese crucian carp
Main ingredients:
Chinese Crucian Carp (1 piece)
Auxiliary materials:
Red Chili Pepper(4 pieces) Green Chili Pepper (2 pieces) Laipo Brand Hot Sauce(1 tablespoon)Soy Sauce( )Oil (80 grams)Coriander(1 piece) Garlic (3 pieces) Sugar ( )Monosodium Glutamate (MSG)( )Sichuan Pepper( ) Toasted Sesame Seeds ( ) Cooking Wine ( )Steps for making stir-fried Chinese crucian carp: 1. Clean and dry the fish after killing it
2. Add 50 grams of oil to a pan, stir-fry garlic until fragrant
3. Fry both sides of the fish until golden brown, then remove from pot
4. Chop the chili peppers into pieces
5. In another wok, stir-fry Sichuan pepper until fragrant
6. Add chopped chilies and Laipo hot sauce, stir-fry for a while, add sugar, soy sauce, cooking wine, and water to simmer down
7. Add the fried fish into the pot, stew until juice is absorbed
8. Add MSG, serve in a dish, sprinkle with sesame seeds and coriander leaves
Tips:
Firstly, fry the fish thoroughly before adding the chilies; stir-fry the fish and chilies separately as the skin may break easily when frying.
Coat the fish with a layer of flour to prevent it from breaking. This dish is quite spicy, so reduce the amount of chili peppers and Laipo hot sauce if you cannot handle the heat (I used half a tablespoon).
If using larger fish, make some cuts on its back; I didn't do this because my fish was not very large, to avoid it breaking when frying.Fish skin is fragile, you can coat the fish with a layer of flour to prevent it from breaking. This dish is very spicy; if you don't like spicy food, do not add too much chili or Dadongma chili sauce. I added half a spoon. If buying larger fish, make several cuts along the back, but as my fish wasn't large, I didn't cut it to avoid breaking the skin during cooking.
