Braised crucian carp
Overview
My memory of the delicious crucian carp is from when I was very young. At that time, when it rained at my grandma’s house in the countryside, I would run into the ditches with my uncle or the older kids next door, put out bamboo baskets to catch crucian carp, and I could catch a full basket in no time. The heavy rain soaked my little cotton-padded jacket, and I shivered from the cold, but I was still happy. I jumped home like a little deer. At this time, my grandma never beat me or scolded me (whenever she scolded me, she only scolded my uncle, who was actually just a big kid at that time). She would only dry my hair and put on dry clothes, and then make braised crucian carp for us and crucian carp in milk soup... That feeling of happiness is still in my heart!
Tags
Ingredients
Steps
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Prepare all ingredients for later use
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Put the pan on high heat, pour in salad oil, fry the fish in the hot oil, fry one side until slightly brown, then flip and fry
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Fry the other side until slightly brown and turn down to medium heat. Place ginger, chili rings and garlic leaf roots on both sides of the crucian carp. Then add soy sauce, sugar, and a bowl of Shaoxing old wine. Add 1 bowl of boiling water. Bring to a boil over high heat, then cover the pot and turn to medium heat to simmer
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When half of the juice is reduced, open the lid of the pot and remove the burnt garlic leaves. This action is only to make the dish more beautiful
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Add onions, garlic leaves, and chili peppers, turn up the heat to reduce the juice, turn off the heat, and serve on a plate. Use chopsticks to sort out the red and green colors on the plate before serving😜
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Isn’t it beautiful? Whether a braised dish is delicious or not depends on two points, 1: the soup should be thick, and 2: the oil and water should not separate. Can you guys see the taste? 😜
