Wangfu braised crucian carp
Overview
How to cook Wangfu braised crucian carp at home
Tags
Ingredients
Steps
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Prepare a crucian carp, slaughter it, clean it, make two cuts on the back, add cooking wine and ginger shreds to remove the fishy smell and marinate for 15 minutes.
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Chop the ginger and garlic into mince, cut the green onion into flowers, and shred the red pepper. Place on a plate and set aside
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Heat the pan and pour in the vegetable oil. Heat the oil in the pan.
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Pick up the fish, place it in the pan and fry the fish until golden brown on both sides.
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Fry the fish until golden brown on both sides, then remove and place on a plate
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Use the remaining oil in the pot to sauté the onion, garlic, ginger and red pepper shreds.
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Add a spoonful of bean paste and saute until fragrant.
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Pour in the special light soy sauce.
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Pour two bowls of water into the pot.
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Add a pinch of salt.
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Add a spoonful of sugar for freshness.
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Finally, put the fried fish into the pot and bring to a boil over medium heat.
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Add appropriate amount of cooking wine.
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Cover and simmer over low heat for 5 minutes.
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Use a spatula to continuously pour the soup from the pot onto the fish to infuse it with flavor.
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Finally, remove the fish and put it on a plate. Adjust the starch and pour it into the pot to thicken the soup.
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Finally, sprinkle the soup evenly over the fish. Sprinkle some green onions for decoration.
