Grilled river crucian carp with green onions

Overview

Grilled river crucian carp with green onions, a masterpiece of local cuisine. It is tender, crispy, sweet and has a mellow taste. What stands out in this dish is the deliciousness of crucian carp. On the back of the crucian carp dripping with red sauce, half an inch of crispy green onions are placed. River crucian carp also has the effects of invigorating the spleen and diluting dampness, harmonizing and appetizing, promoting blood circulation and unblocking collaterals, warming the middle and lowering qi. It has a good nourishing and therapeutic effect on spleen and stomach weakness, edema, ulcers, tracheitis, asthma and diabetes.

Tags

• home cooking
• seafood
• summer recipes
• crucian carp
• garlic
• liquor
• msg
• old soy sauce
• steamed fish with soy sauce
• vinegar
• white sugar
• ginger slices
• green onions
• salt

Ingredients

Steps

1. 1 There was no crucian carp, so bream was used. Pour dark soy sauce, steamed fish with soy sauce, marinate with appropriate amount of white wine for two hours.

   

2. 2 Chop onions, ginger, and garlic and set aside.

   

3. 3 Pour oil into the pan and heat it up. Add more oil and fry the fish on both sides. It is best to use a non-stick pan. You can fry the fish skin until it becomes crispy. This pan of mine is bad.

   

4. 4 Fry and take out.

   

5. 5 Heat oil in the pot and sauté garlic cloves.

   

6. 6 Add scallions.

   

7. 7 Place fish on top of green onions. Cook in dark soy sauce and steam fish in soy sauce.

   

8. 8 Pour water, add salt, sugar, a little more sugar. Cook over low heat

   

9. 9 Reduce the juice over high heat, add appropriate amount of vinegar and a little MSG.

   

10. 10 Remove from pan and plate. The green onions are on the fish.