Braised crucian carp with soy sauce

Overview

The sauce is rich in flavor and the fish is tender and delicious. It has a unique flavor when eaten hot or cold

Scrape the fish scales, remove the internal organs, dig out the gills and fish teeth, and remove the black membrane inside the abdomen. Tie the fish body with a flower knife, remove the fishy smell from the inside and outside coating, apply a little salt and marinate it for 5 minutes, then wipe the fish body clean with kitchen paper. Pat a layer of cornstarch on the surface of the fish.
Put oil in the pot, put 2 grams of salt in the oil to prevent sticking to the pot, heat 40% of the heat, add the fish, fry over medium heat until both sides are slightly brown
After frying, take it out and set aside
Cut the green onion into large sections, slice the ginger, and slice the green onion
Take up the pot again, add oil, add ginger and garlic and stir-fry over low heat
Then add green onions
Add tomato sauce, sweet noodle sauce and soybean paste and stir-fry until fragrant
Add cooking wine, beer, chicken essence, sugar, red pepper, salt
Add the fried fish, bring to a boil over high heat, turn to medium heat and simmer until the soup thickens, finally drizzle with sesame oil and sprinkle with coriander
Finished product