Braised small crucian carp

Overview

The children at home love fish very much, and there is fish in every meal at home. It was rare for me to cook tonight, so I made braised small crucian carp for them. The protein contained in crucian carp is excellent, complete, easy to digest and absorb, and is a good protein for people with liver, kidney, and cardiovascular and cerebrovascular diseases. Regular consumption can enhance disease resistance, prevent and treat hypertension, arteriosclerosis, and coronary heart disease. It is an excellent food for patients with liver, kidney, chronic bronchitis and other diseases. Regular consumption can supplement nutrition and enhance disease resistance. It is also effective in preventing and treating arteriosclerosis and hypertension. Crucian carp contains less fat, so it tastes fresh and tender without being greasy. It is very suitable for women who want to beautify but are afraid of being greasy. Crucian carp contains comprehensive and high-quality protein, which can play a very good role in strengthening the elastic fiber structure of the skin. Crucian carp roe can nourish the liver and eyesight; crucian carp gall has the effect of strengthening the brain and improving intelligence.

Tags

• hot dishes
• home cooking
• old man
• dinner with friends
• summer recipes
• dinner
• aged vinegar
• crucian carp
• oil
• old soy sauce
• zanthoxylum bungeanum
• garlic
• pepper
• salt

Ingredients

Steps

1. 1 The fish was killed by the fish seller, and everything like disembowelment and disembowelling was done. Take it back and do it again, remove the fish scales that have not been cleaned, and then wash it clean. I'm in a hurry tonight, so I didn't put salt in the fish's belly, so I'll just eat the fish as it is. The meat of crucian carp is tender and fresh. It's delicious no matter how you eat it.

   

2. 2 Pour oil into the pot, it should be for ginger, but unfortunately I rummaged through the kitchen and didn't see any ginger. I had to use Sichuan peppercorns instead. Add Sichuan peppercorns and garlic and fry until they change color.

   

3. 3 Put the fish into the pot one by one. Line up, so loving. Fry the fish over low heat until golden brown on both sides.

   

4. 4 Pan-fried fish turned over. Continue to fry the other side over low heat.

   

5. 5 Add salt, dark soy sauce, vinegar and appropriate amount of water. Cover the pot and cook. When the water is almost 2/3 gone, the fish is completely flavored. Bring it to a boil over high heat and then simmer over medium heat until the soup thickens.