If you like to eat fish and are afraid of “fish bones”, crispy crucian carp will relieve your “troubles”!


4 crucian carp
500g oil
15g salt
5g sugar
2G monosodium glutamate
1 tbsp cooking wine
1 tbsp vinegar
1 teaspoon soy sauce
Appropriate amount of onion, ginger and garlic
5g pepper
1 large material
1 cinnamon
20G tangerine peel
5g fragrant leaves
10g red pepper


Step 1
Ingredients: remove scales, internal organs and gills of crucian carp and wash it

Step 2
Accessories: onion, ginger, garlic, red pepper, Chinese prickly ash, seasoning, cinnamon, tangerine peel, fragrant leaves

Step 3
Cut the backrest twice, put it into a basin, marinate it with vinegar, cooking wine and salt for 10 minutes, and then rinse it. And wipe the internal and external moisture with a dry towel

Step 4
Heat the oil to 60%, fry the fish in the pot, and when the fish is "firm", you can fish it out. (if there is less oil, you can fry it in several pots)

Step 5
Heat the oil to 80% and fry it again for the second time. Deep fry until it looks jujube red and has a burning smell

Step 6
Boil juice: leave oil at the bottom of the pot, add pepper, seasoning and cinnamon, and fry over low heat until fragrant

Step 7
Add scallion, ginger and garlic and stir fry until fragrant

Step 8
Add fragrant leaves, tangerine peel and dried pepper to stir fry until fragrant

Step 9
Cook vinegar and cooking wine

Step 10
Add an appropriate amount of soy sauce

Step 11
Add water to boil (more water is better than fish), add salt, sugar and seasoning

Step 12
Put the fried crucian carp into the pot

Step 13
After boiling, simmer over low heat for about 2 hours

Step 14
Add monosodium glutamate to freshen it, cool it thoroughly and then take it out of the pot