Braised carp pieces in brown sauce
Ingredients: chicken essence,liquor,carp,white sugar,soy sauce,garlic,white vinegar,green onions,oyster sauce,dry starch,ginger powder,pepper powder
Recipe Recommendations
- carp appropriate amount
- green onions appropriate amount
- soy sauce appropriate amount
- garlic appropriate amount
- oyster sauce appropriate amount
- ginger powder appropriate amount
- pepper powder appropriate amount
- liquor appropriate amount
- white vinegar appropriate amount
- white sugar appropriate amount
- chicken essence appropriate amount
- dry starch appropriate amount
- salty and fresh
- burn
- ten minutes
- simple
Steps for Braised carp pieces in brown sauce
1
Wash the carp, cut a knife under the fish head, and vaguely find a white line similar to a thread. This is the so-called fishy line. It can easily come out with a gentle pull, and the other side is the same.
2
Cut the carp into slices, not too big, add shredded green onion, a little ginger powder, pepper powder, white wine (I don't like the taste of cooking wine) and white vinegar and marinate for about an hour.
3
Take a bowl, pour in appropriate amount of soy sauce, two large drops of oyster sauce, one spoonful of osmanthus vinegar, one spoonful of white sugar, appropriate amount of salt and chicken essence, and mix into a sauce.
4
Heat the pan, add a little oil, and coat the fish pieces with dry starch.
5
Put it into the pan and fry until the surface is golden and crispy, and the meat is ripe and taken out.
6
Heat the oil pan, add garlic cloves and stir-fry until fragrant. Add shredded green onions and saute until fragrant.
7
Pour in the juice and bring to a boil.
8
Add in the fish pieces, gently flip the fish pieces until they are completely covered with sauce, and serve out after five minutes.