braised crucian carp
The most common way is to have braised crucian carp without any fancy condiments. It is the same as what we ate when we were children, simple. The saltiness of soy sauce is combined with the sweetness of white sugar, and the mixture is lingering to form a thick red sauce. The same is true for braised pork. Without exceptions, remember to cook a pot of white rice to eat well.
Recipe Recommendations
- crucian carp art. 1
- shallots appropriate amount
- Jiang appropriate amount
- salt appropriate amount
- sugar appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
Steps for braised crucian carp
1
After removing the scales and internal organs of the crucian carp, rinse them thoroughly and remove the black membrane on the abdomen to remove the fishy smell. Gently make two knives on both sides of the fish's back, wipe the fish with a small amount of salt, and let it sit for 20 minutes to dry the water off the fish.
2
Scallion white and green onion were cut into the end, ginger cut into pieces.
3
Put oil in the frying pan. Carefully add the fish when the pan starts to light a cigarette. Fry the fish over medium heat until golden yellow, then turn over and fry the other side.
4
Add the scallion and ginger slices and saute until fragrant.
5
Add 2 spoonfuls of cooking wine, 1 spoonful of light soy sauce, 1 spoonful of dark soy sauce, and 1 spoonful of sugar.
6
Pour boiling water to boil, simmer over medium heat for 10 minutes.
7
The soup has become much thicker.
8
Turn to the high heat, use a spoon to pour the soup on the fish, sprinkle with green light.
9
The braised crucian carp with thick oil and red sauce is ready and served.