Crispy Crucian Carp with Scallions

Crispy Crucian Carp with Scallions

　　Crispy Crucian Carp with Scallions

　　Ingredients:

　　1 crucian carp (about 400g).

　　Seasonings:

　　5g each of yellow wine and light soy sauce, 0.5g salt, 7g sugar, 0.1g pepper, 1.5g MSG. 1 fennel bulb, 1g sesame oil, 1g ginger juice, 100g scallions, 25g broth, 500g cooking oil (25g actual usage).

　　Cooking procedure:

　　1. Clean the crucian carp, chop off the head and tail, slice it horizontally into two halves, then cut into 5cm square pieces. Marinate with salt, ginger juice, and wine. Cut scallions into long sections.

　　2

　　Heat oil in a pan, deep-fry the fish pieces until golden and tender inside (requires double-frying), then remove.

　　5. Leave some oil in the pan, stir-fry scallions until fragrant, add wine, light soy sauce, salt, sugar, MSG, fennel, pepper, and broth. Bring to a boil, immerse the fish pieces in the sauce, drizzle with sesame oil, then plate.

　　Feature review:

　　Rich scallion aroma with delicious taste. The sliced, sauce-soaked version of scallion-baked crucian carp offers better flavor and texture than the whole fish.

　　Tips:

　　Requires double-frying; scallions must be stir-fried until fragrant.