Quick-Fried Crucian Carp with Sauce
Cleaned crucian carp is scored in a crosshatch pattern, dredged in flour, and deep-fried until golden, then finished with a seasoned sauce.
Ingredients
Crucian carp (cleaned, scored on both sides, patted dry, dusted with flour)
to taste
Soy sauce
to taste
Cooking wine
to taste
Sugar
to taste
Vinegar
to taste
Tomato juice
to taste
Chopped scallions
to taste
Minced ginger
to taste
Minced garlic
to taste
Chicken broth
to taste
Wet cornstarch (for thickening the sauce)
to taste
Instructions
1
Step 1
Clean the crucian carp, score both sides with diagonal cuts, pat dry, dust with flour, then deep-fry in hot oil until golden yellow. Remove and drain.
2
Step 2
Leave a small amount of oil in the wok and sauté the chopped scallions, minced ginger, and minced garlic until fragrant. Add the fried crucian carp, then pour in the sauce combined from chicken broth, soy sauce, cooking wine, sugar, vinegar, tomato juice, and wet cornstarch. Quick-fry briefly to coat the fish evenly with the sauce.
