Stewed crucian carp in iron pot

Overview

How to cook Stewed crucian carp in iron pot at home

Cut off the gills and internal organs of live crucian carp, wash and control the water.
According to the size, you can cut it into two pieces to make it easier to taste.
Processed in turn.
Pat each fish with a layer of dry flour and shake it off a few times.
Onion, ginger, garlic, chili pepper, and star anise pepper are ready.
Heat the oil in the pot, add the crucian carp, don't move it until the fish body is slightly set, then turn it over.
Fry until golden brown on both sides.
All fried.
Heat the pot again, add an appropriate amount of corn oil, add peppercorns and fry until fragrant.
You can pick it out if you don’t want it.
Add star anise, onion, ginger and garlic and sauté until fragrant.
Pour in the fried crucian carp.
Cook and add cooking wine and balsamic vinegar to remove the fishy smell.
Add soybean soy sauce for color.
Pour in appropriate amount of light soy sauce to taste.
Add a spoonful of sugar and salt.
Add a few chili peppers.
Add an appropriate amount of boiling water, making sure to add enough at one time.
Squeeze in a little sweet noodle sauce for flavor.
Bring to a boil and stew.
When the soup thickens, turn to low heat and simmer for a while.
Turn off the heat🔥.
Plate.
Finished product picture.
Finished product picture.