Braised Qiandao Lake crucian carp with black fungus

Overview

How to cook Braised Qiandao Lake crucian carp with black fungus at home

Prepare the raw materials: Qiandao Lake crucian carp that has been killed alive (mine is too long, it seems to be more than a pound and a half. You can choose a shorter one to make it easier to cook in the pot).
Ingredients: black fungus, ginger, green onion.
Heat the pot, add cooking oil and cook over high heat until it smokes slightly, then turn to medium heat, add the crucian carp and fry until thoroughly cooked.
Gently shake the non-stick pan and turn the fish over once the skin is intact.
Add ginger slices.
After the fish is fried, add cooking wine and cook over medium-high heat until the cooking wine is absorbed by the fish.
The magic weapon appears, adding a small amount of cola (instead of sugar).
Add a medium bowl of hot water, add black fungus, and heat.
Add a small amount of light soy sauce and fresh soy sauce.
Simmer covered for about fifteen minutes.
Add a small amount of dark soy sauce and add some color.
Continue to cook, stirring with a spatula.
Add a small amount of rice vinegar.
Reduce the juice over high heat and add chopped green onion.
The finished product is out of the pot.
The finished product will continue to be shot.
Finished shot.