[spicy roasted crucian carp]-You Are Foodie

By Lesley
7

[spicy roasted crucian carp]

I have made shredded radish crucian carp soup and braised crucian carp. Is there any new way?We found yoyo's practice, which is quite different and few people do it, so we are going to try it today. Mother bought three river crucian carp, because she had not tried this method, so she took one to test. She changed it a little, and the effect was good

Main Ingredients

River crucian carp A small strip

Auxiliary Ingredients

Purple cabbage A moderate amount
lemon 2
Shredded ginger appropriate amount
Minced pickled pepper appropriate amount
Scallion segment appropriate amount

1. the test shows that this roast fish can be wrapped without tin foil, and the skin of the fish will be more crispy and rich if it is roasted open2. after the crucian is roasted, the soup will flow out, and it will be more wonderful to dip it in

Step 1 . A small river crucian carp, onion, pickled pepper, shredded ginger, two slices of lemon.

Step 2 . Heat up a little oil, fry the crucian carp until golden on both sides, then add scallions, shredded ginger, and pickled pepper.

Step 3 . Turn off the fire and put half of the spices into the belly of the crucian carp.

Step 4 . Spread the fish on the tin foil, sprinkle the other half of the spices on the fish noodles, then sprinkle cumin powder, five spice powder, pour half a tablespoon of soy sauce, and a tablespoon of water.

Step 5 . Put two slices of lemon on it.

Step 6 . Wrap tin foil and bake for 20 minutes at 180 to 200 degrees.

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