Pan fried crucian carp
Looking for the taste of childhood - I remember when I went to my grandmother's house in the countryside (nearly 40 years ago), my grandfather went to the river with his net on his back. He always caught some small crucian carp when he came back. My grandmother fried fish for us. It's really deliciousTry it now. Although it's delicious, the taste in my memory is still the best and can't be surpassedThe pickling process is very necessary to taste and remove the fishy smell. Fry fish in hot oil. The skin is not fragile. Pan fry with flour, not oil. Fried fish do not need to be flipped with a shovel. It is good to avoid sticking to the pot by shaking.
Step 1 . Small crucian carp (bought fresh in the morning market, about 7 pieces per kilogram) are cleaned up and the head is removed.
Step 2 . Add salt, cooking wine, green onions and ginger.
Step 3 . Grasp well and put it in the refrigerator for more than half an hour.
Step 4 . After taking it out, remove the marinade and dip it in flour. Add a small amount of oil to the pot, heat it over high heat, spread the crucian carp in the pot, and fry it over medium heat (I forgot to take the step of dipping in flour).
Step 5 . Pan fry both sides until golden brown, then serve.
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