A simple recipe for making crispy fish.

　　Crispy Fish A traditional Chinese dish, belonging to Hebei cuisine or Zhejiang cuisine. The dish features crispy skin and tender, flavorful fish. As the ancestor of Chinese crispy fish, it originated in Zhao's Village, Handan City, Hebei Province, during the Wei-Jin period. It was introduced to the imperial court from the folk, and in the Northern Song Dynasty, Emperor Zhao Kuangyin (from, Hebei) issued an edict to bestow it, and it was then known as "Sacred Crispy Fish."From the Song to the Qing Dynasty, all officials considered it an honor to be able to eat this fish once.

　　Ingredients

Main ingredients:Carp 200g

Auxiliary ingredients: oil, salt,Sugar Vinegar Ginger Cooking Steps 1. Clean and de-scale, gut, and head the carp, then rinse and drain. 2. Heat oil in a pot, then deep-fry the carp.

　　3. Remove the fried carp and drain the oil.

4. Prepare the seasoning sauce with salt, sugar, and vinegar.

5. Heat oil in a frying pan and sauté ginger until fragrant.6. Add the fried carp to the pan.

7. Pour in the seasoning sauce.

8. Once the sauce has thickened, remove from heat and serve.

Tips

Small crispy fish mainly has a sour and sweet flavor, and should not be added with various seasonings.

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　　Complete recipe for crispy fish

Small fried fish primarily features sour and sweet flavors, and should not include multiple seasonings.

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