Health benefits
Zanthoxylum bungeanum: dehumidification
Ingredients
Wild small crucian carp ( appropriate amount ) | Salt ( appropriate amount ) |
Panthoxylum bungeanum ( Moderate amount ) | Dried chili pepper (appropriate amount) |
Minced garlic ( appropriate amount ) | Ginger ( appropriate amount ) |
Chili powder ( appropriate amount ) | Cumin powder ( appropriate amount ) |
MSG ( a little ) | Scallions ( 2 pcs ) |
How to make crispy crucian carp
1. Clean up the small crucian carp.
2. Heat the pan with cold oil and moisten the pan with oil.Add the fish to the bottom of the pot and sprinkle with a little salt.Shake the wok and fry slowly over low heat.
3.Turn over and sprinkle with a little salt, then fry the other side.Fry the fish over low heat until crispy.
4. Prepare some dried chili peppers, ginger, garlic and Sichuan peppercorns.
5. Heat oil in a wok, add Sichuan peppercorns, dried chili peppers, minced garlic, Stir-fry the ginger slices until crispy and fragrant.
6.Put in the dried crucian carp, sprinkle with chili powder and cumin powder, and stir-fry Cooked and fragrant.
7.Put in a little MSG.
8.Sprinkle green onions and stir-fry evenly.
9.Finished product.
Tips
1.The focus is on frying the fish.After the surface is solidified, cook over low heat until it is dry, fragrant and crispy.
2.Stir-fry Sichuan peppercorns and dried chili until fragrant.
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