Braised crucian carp

 

Chinese name:红烧鲫鱼的做法

Braised crucian carp

<5Var Gourmet Valley, 5Var.com>

Braised crucian carp

The recipe of braised crucian carp is a nutritious and delicious meal. The recipe is also very simple. The key to the deliciousness of braised crucian carp is the ingredients and preparation steps. 5VAR Gourmet Valley editor will give you a detailed introduction to the simple method of braised crucian carp. .

Introduction of braised crucian carp ingredients

Ingredients:

Carp (a) watercress sauce (1 tablespoon)

Accessories:

Oil (amount) Salt (q.s.) Chen vinegar (q.s.) soy sauce (q.s.) wine (amount) of sugar (q.s.) onion (amount) of starch (appropriate amount) raw ginger (q.s.)

The steps of braised crucian carp:

1. Wash the crucian carp, drain and set aside

Braised crucian carp

2. Make a few cuts diagonally on the fish’s back (easy to taste) ginger, chopped green onion and set aside

Braised crucian carp

3. Spread a thin layer of starch on the fish skin (the fish skin is not easy to break during the frying process)

Braised crucian carp

4. Put oil in the pot and put in ginger shreds

Braised crucian carp

5. Stir-fry the shredded ginger for a fragrance and then add the fish

Braised crucian carp

6. Fried yellow on both sides

Braised crucian carp

7. Add appropriate amount of water, a spoonful of bean paste, cooking wine, vinegar, salt, sugar, and dark soy sauce.

Braised crucian carp

8. I always use Pixian bean paste, the fish is delicious

Braised crucian carp

9. A large fire to boil off after a small fire, cover the pot and simmer, half-way point with a spatula pour sauce over the fish, gently push the fish to prevent under-stick pans

Braised crucian carp

10. When the soup is fast-drying, put the fish on the plate, and the remaining soup will be thicker and thicker and pour it on the fish.

Braised crucian carp

11. Sprinkle chopped green onion on it

Braised crucian carp

12. The soup tastes very good. Dip some soup with the fish before eating

Braised crucian carp

Tips:

1. The bean paste is salty, so put less or no salt, according to personal taste

2. Boil the fish soup for a long time before it is fresh, so don’t use a high fire, and slowly dry the soup

3. Friends who like spicy food can cut a few dried chili shells while cooking, or after the fish is served, put some green peppers and red pepper shreds in the broth and stir-fry for a few times, and then pour it on the fish to make it more beautiful , The kid eats so I just put a little bean paste to taste

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