Today's dry-fried crucian carp fishing was quite lucky, catching several crucian carp, considered the best fishing result in recent times. Crucian carp is a fish commonly eaten by Sichuan people, often used for braising, stewing, frying and baking. Recently the weather has been getting warmer, my wife said let's use crucian carp to make cold dishes, and make the bones crispy. I’ve been thinking about it for a long time, and I finally remembered what she said was this dish, it's a northern home-style dish called ‘Crispy Bone Carp’ or ‘Stewed Crispy Bone Carp’. Crispy Bone Carp is a fish dish that eats the fish meat together with the fish bones. The fish meat is tender and melts in your mouth, and the fish bones are crispy when you bite them.

Crispy Bone Carp is a traditional northern Chinese dish known for its crispiness, with tender and rotten fish meat, which is loved by everyone. After eating it, it lingers in your mouth. Although Crispy Bone Carp is a dish that is braised and stewed, it is actually a genuine cold dish with a salty, rotten, tender and crisp flavor, with a rich and fragrant aroma. Due to the crispiness of Crispy Bone Carp, it is very satisfying to eat with wine. So how to make Crispy Bone Carp delicious? Today, let's share how to make Crispy Bone Carp and cooking tips with you!

Crispy Bone Carp

Main Ingredients:Several wild crucian carp (or live-water raised, feed-light crucian carp).

Seasoning Materials:2 green onions, a small piece of old ginger, several cloves of garlic, a small amount of Sichuan peppercorns, 2 star anise, 2 cloves of fragrant leaf, 1 small piece of ginger, a small amount of rice wine, several spoonfuls of rice vinegar, 1 spoonful of white sugar, a small amount of old dried red, a small amount of soy sauce, 1 spoonful of salt, 1 spoonful of chicken broth, a small amount of vegetable oil.

Production Process:

• l 1, first clean the scales of the crucian carp, then clean the belly and abdomen inside, remove the fish gills and discard, and clean the black membrane thoroughly, it is best to wash the crucian carp clean and drain the excess water.
• l 2, clean the green onions, old ginger, garlic, cut the green onions into segments, old ginger into large pieces, garlic into slices.
• l 3, pour a small amount of rice wine into the crucian carp, add the green onions, old ginger slices and smear evenly, marinate for 10 minutes, remove the crucian carp, put it into cornstarch and smear again,
• l 4, heat the pot, add a small amount of vegetable oil, heat up and reduce the heat, put the crucian carp into it, fry until both sides are golden, the crucian carp meat is fried old.
• l 5, heat the pot again, add vegetable oil, put the green onion segments, old ginger slices, garlic slices, and a small amount of Sichuan peppercorns and stir-fry until fragrant, add a small amount of rice wine, several spoonfuls of rice vinegar, a small spoon of white sugar and stir-fry evenly, then add 2 star anise, 2 cloves of fragrant leaf, 1 small piece of ginger and continue to stir-fry, it is best to add a small amount of old dried red and a small amount of soy sauce to braise for a while, turn off the heat.
• l 6, put the crucian carp into the pot, soak for 2 hours, ignite again and boil, add a small spoon of salt, a small spoon of chicken broth and boil for 2 hours, after reducing the soup, take out the crucian carp, plate it and let it cool before serving.

A delicious and fragrant crucian carp with tender fish meat and crispy fish bones and rich aroma is ready. Crispy Bone Carp is popular since the Song Dynasty and is one of our Chinese traditional foods. The fish meat is flavorful and tender, and the fish bones are crispy. If you like to eat fish, you can try making Crispy Bone Carp!

Cooking Tips

• ①: When making Crispy Bone Carp, you must use wild crucian carp or live-water raised crucian carp. This type of crucian carp has a large activity volume and grows naturally, so the fish bones and spines are trained, which will be more crispy after being fried. The crucian carp raised with feed will not have this flavor.
• ②: When cleaning the crucian carp, you must clean it thoroughly, especially the surface scales, because it needs to be fried, to avoid affecting the texture of the fish meat.
• ③: After frying the fish, you can remove the fishy smell, then add a small amount of cornstarch, so the fish meat will be fried old, and the fish meat will be more delicious when stewed. This is a little trick that many people don't know.
• ④: When frying fish, be careful not to add water, to prevent it from being exploded.
• ⑤: Stir-fry the ingredients over a small fire, try to extract the flavor of the ingredients, and braise for a while to make it more fragrant.
• ⑥: After braising the ingredients, first put the fried crucian carp into it, so that it will be more flavorful, and then add a lot of water to braise for several hours. Crispy Bone Carp will become more flavorful. This little trick is also something that many people don't know, because many people just braise it directly, and the taste will not be good.
• ⑦: After braising Crispy Bone Carp, it is not recommended to eat it while it's hot, it's best to let it cool before eating. Strictly speaking, Crispy Bone Carp is a genuine cold dish.

Summary

Crispy Bone Carp is a dish that has been popular since the Song Dynasty and is one of our Chinese traditional foods. The fish meat is flavorful and tender, and the fish bones are crispy. If you like to eat fish, you can try making Crispy Bone Carp!

This article was created by ‘Food Comes to Life’.