Crispy braised crucian carp

Overview

This dish basically has the taste I want, sweet, sour, salty and crispy. The main reason is that the meat is very tasty and the spines are soft when you eat it. What is slightly inappropriate is that the fish used is relatively large. It would be more perfect if the fish were smaller. Ingredients: crucian carp, onion, ginger and garlic starch Seasoning: salt, sugar, light soy sauce, dark soy sauce, cooking wine, five-spice powder broth Method:

Tags

• hot dishes
• shandong cuisine
• children
• old man
• summer recipes
• lunch
• famous dishes
• cooking wine
• crucian carp
• five spice powder
• garlic
• light soy sauce
• old soy sauce
• onions
• starch
• stock
• sugar
• ginger
• salt

Ingredients

Steps

1. 1 Wash and dry the crucian carp, then marinate with light soy sauce and chopped green onion and ginger.

   

2. 2 Pat the marinated fish with dry starch.

   

3. 3 Sit in a pan and heat the oil. The oil should be hot enough to boil. Put the fish in the pan and fry it.

   

4. 4 The fried fish should be returned to the pot to ensure that the fish is thoroughly fried.

   

5. 5 Pour out the hot oil, leaving low oil, and fry the green onions, ginger slices and peppers in the pot.

   

6. 6 Put the fish in the pot,

   

7. 7 Add the seasonings (sweet and sour dark soy sauce, light soy sauce cooking wine), the white seasoning you see is sugar, and the amount of sugar and vinegar in this dish is relatively large.

   

8. 8 Add the stock, bring to a boil over high heat, turn to low heat and simmer until the fish is completely flavored, then turn off the heat and simmer in the pot.

   

9. 9 This dish can be eaten cold or hot. It is best to steam it to avoid breaking the fish.