Ingredients for Spicy Carrot Crucian Carp: Crucian carp (local) 750g, one carrot, three cloves of garlic, an appropriate amount of ginger, suitable amount of vegetable oil, salt to taste, cooking wine to taste, dark soy sauce to taste, light soy sauce to taste, white sugar (I used rock sugar as I didn’t have white sugar) a little, two spring onions.
Method:
Step 1: Marinate the crucian carp. Clean the carp, make cuts on both sides, season with salt, and coat with cornstarch. Add a few pieces of ginger and garlic! Then you can freely move around for about ten minutes;
Step 2: Heat the pan and pour in vegetable oil. Once the oil is hot, put the fish in and fry until both sides are yellow, then remove and place on a plate. Next, add the chopped ginger, garlic, and carrot to the pan to sauté until fragrant. Put the fish back into the pan, add water to half the height of the fish. Cook until the meat is cooked through when checked with a chopstick, then remove the fish and place on the plate.
Step 3: Unfortunately, there are not many pictures for this step. This step is crucial: mix vinegar, soy sauce, and sugar in a 1-1-1 ratio, pour into the pan and stir-fry until the sauce thickens.
Step 4: Finally, pour everything from the pan over the fish on the plate!
Step 5: Spices diagram
Step 6: Spices diagram
Cooking Tips for Spicy Carrot Crucian Carp: The key is the heat control! There are tricks to making delicious dishes, and I have little tricks for each of my dishes. You can search for ‘Sichuan cuisine’ to directly view my recipes!
