Braised crucian carp

Overview

[Braised crucian carp]——☞It is best to choose wild crucian carp, which tastes good and not fishy; be sure to choose freshly killed crucian carp, not refrigerated ones, otherwise it will be very fishy; if the braised crucian carp is delicious, it must be fried first; the fish must be cooked first , only turn it over once, that is, when frying the fish, fry one side and then fry the other side; to avoid fishy smell, you must heat the water and do not add water in the middle; to make the color good-looking and appetizing, you must use two kinds of soy sauce, dark soy sauce and light soy sauce. The dark soy sauce is colored and the light soy sauce is delicious; If you want the soup to be thick and gelatinous, you must turn on high heat to thicken the soup before serving; if you want the dish to look good, garnish with some green ingredients, such as green onion, coriander leaves, garlic leaves, etc.; to make this fish tender, pay attention to the heat, and the time should be shorter, the fish may not be fully colored inside; if you want the color to be beautiful, and the meat to be soft and tasty, you need to simmer for 20-30 minutes on low heat, and add more hot water at one time to avoid drying out.

Tags

• hot dishes
• home cooking
• common dishes
• old man
• dinner with friends
• autumn recipes
• dinner
• chicken essence
• cooking wine
• crucian carp
• garlic
• ginger
• light soy sauce
• millet pepper
• old soy sauce
• salt
• wine

Ingredients

Steps

1. 1 fresh crucian carp, killed and washed

   

2. 2 Score both sides of the fish with a diagonal knife to facilitate the flavoring

   

3. 3 Slice the ginger and garlic, and cut the garlic into white parts and garlic leaves

   

4. 4 Heat the pan, add oil and fry the crucian carp until golden brown on one side, flip and fry the other side

   

5. 5 Add ginger, garlic and chili into the pot

   

6. 6 Add a tablespoon of fermented rice wine

   

7. 7 Then add salt, light soy sauce and dark soy sauce to taste

   

8. 8 At this time, add hot water to cover the fish body, turn to high heat and then reduce to low heat and simmer

   

9. 9 Cook until half of the soup remains, add the white part of garlic

   

10. 10 When the soup is almost dry, add garlic leaves and chicken essence to reduce the juice, then put it on a plate

    

11. 11 Braised crucian carp is ready! Let’s eat!