Braised crucian carp

Overview

Since I came to my mother-in-law’s house, I have found that braised crucian carp must be included in every festival. Of course, it is also our home-cooked dish now. As living conditions improve, dishes that usually appear during festivals can be cooked and eaten on a daily basis. Crucian carp is rich in nutrients, has delicious meat, high protein, and low fat. It also has the effects of clearing away heat and strengthening the spleen.

Tags

• hot dishes
• aged vinegar
• cooking wine
• crucian carp
• garlic
• ginger
• old soy sauce
• onions
• white sugar
• hoisin sauce

Ingredients

Steps

1. 1 Clean the fish and make two cuts on the fish. Sprinkle a little salt and marinate for a while

   

2. 2 Chop the ginger, onions, garlic, coriander and green onion leaves and put them together.

   

3. 3 Mix a little cornstarch with 2 tablespoons of water.

   

4. 4 Heat the pan with cold oil and fry the fish until both sides are slightly brown.

   

5. 5 Add appropriate amount of boiling water, 1 spoon of seafood sauce, 1 spoon of dark soy sauce, ginger, onion and garlic.

   

6. 6 Add 1 spoon of cooking wine, 1 spoon of aged vinegar, and 2 spoons of sugar. Simmer over low heat for about 10 minutes and then add salt.

   

7. 7 Add salt and cook for a while, take the fish out of the pot, leave it in the soup pot, add water starch, and stir to thicken.

   

8. 8 Add coriander and chopped green onion and serve

   

9. 9 Pour the soup over the fish.