Braised African crucian carp
Ingredients: bean paste,soy sauce,chicken essence,salt,cooking wine,onion,ginger,dried chili,garlic
Recipe Recommendations
- dried chili of 4
- garlic two cloves
- ginger a
- onion two
- bean paste a spoonful
- soy sauce a spoonful
- cooking wine appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- slightly spicy
- burn
- ten minutes
- simple
Steps for Braised African crucian carp
1
Wash and marinate with salt for later use. Slice garlic. Slice ginger. Break the dried peppers. Cut the green onions into sections.
2
Put the oil in the pan and heat it up. Put the African crucian carp in and fry it on a yellow side. When turning it over and frying, add garlic slices, ginger slices and dried pepper slices.
3
Put another spoonful of bean paste in, not on the fish, on the oil beside the pan, so that the bean paste can be fragrant, and then pour some cooking wine into it from the edge of the pan.
4
The other side is also fried and poured boiling water into it. The water is almost level with the fish. Cover and heat it.
5
If the soup is less and thicker, add the spring onions, add a little soy sauce and chicken essence, and cook until the soup is thick.