Braised crucian carp with soy sauce

Overview

When I was young, I didn’t know anything about nutrition. I only knew what was delicious and what I liked to eat. When I was fifteen years old, I lived with my cousin. We often cooked fish at home. The first fish dish I learned was taught by my cousin, steamed crucian carp, so that every time the family entertained people, someone would order it. My cousin said that eating more fish is good for the skin. Haha, it’s not entirely because of this. I really like it. Later, I cooked braised fish, bean paste, boiled fish, and pickled fish. Today’s recipe is to make dumplings with leftover stuffing. I originally wanted to make meatball soup. I had an idea. If I stuff it into the belly of fish and cook it, it will have a different taste. It’s another super dish

Tags

• hot dishes
• home cooking
• old man
• lunch
• dinner
• students
• cooking wine
• crucian carp
• ginger
• green onions
• light soy sauce
• meat stuffing
• onions
• sugar
• vinegar
• salt

Ingredients

Steps

1. 1 Prepare a crucian carp. Don’t cut the belly of the fish too big. Clean the blood and use kitchen paper to soak up the water and set aside

   

2. 2 Remove the skin from the green onions and cut into diagonal sections

   

3. 3 Shred onions

   

4. 4 Peel the ginger and cut into pieces

   

5. 5 What I have left is for making dumplings. You can adjust it according to your own preferences. Today’s one is stuffed with chives, mushrooms and meat

   

6. 6 The belly of the fish is stuffed with meat filling. Use a spoon to press the edge of the fish inside and stuff some ginger slices

   

7. 7 Pour oil into the pan, you don’t need too much, heat it to 70% heat and sprinkle in a little salt

   

8. 8 Put the crucian carp vertically and fry slowly over low heat. Shake it from time to time. If the fish can slide in the pan, it means the side is ready. Don’t be too hasty and don’t use too much heat. After all, a good pan is also the key haha

   

9. 9 Flip gently and fry until

   

10. 10 Because the pan I bought this time is relatively deep, I used it directly to fry the fish. After frying, add chopped onions, green onion segments, and ginger slices on both sides [old ginger is the best]. In fact, it is also good to just put the whole green onion and pour the cooking wine along the rim of the pot

    

11. 11 A spoonful of light soy sauce

    

12. 12 A little balsamic vinegar

    

13. 13 Add an appropriate amount of boiling water, just enough to cover half of the fish body. I like spicy taste, so I threw in some chopped dried chili segments

    

14. 14 A little sugar, as for salt, add it depending on the situation

    

15. 15 The fish should be drizzled with soup from time to time, so that the color will be even and the flavor will be more delicious

    

16. 16 Cover the pot, turn down the heat and simmer for fifteen minutes [The time is not absolute, don’t be silly and say something about it being mushy or fried]

    

17. 17 Just collect the juice at the end, I like to leave a little bit of soup

    

18. 18 Be careful when taking it out of the pot, don’t damage the fish body, otherwise you will miss the mark

    

19. 19 Although I usually don’t like to eat rice, I cooked a little more before making this fish. I ate it after just one bowl without realizing it, and then my stomach became round without even realizing it

    

20. 20 Time will not be let down. Don’t forget your original intention. From today on, work hard to be a lovely person. Don’t envy anyone or blame anyone. On your own road, appreciate your own scenery and meet your own happiness.