Special braised carp

By ViolaHyatt

Special braised carp
I have always followed the traditional method of cooking braised fish, frying (frying) and then stewing until the juice is complete. Later, by chance, I learned a method of braised fish from an old lady in Northeast China.(I dare not say it is secret, I just secretly learned the old lady's method) It is very delicious...

Recipe Recommendations

  • carp appropriate amount
  • onion appropriate amount
  • Jiang appropriate amount
  • garlic appropriate amount
  • salt appropriate amount
  • soy sauce appropriate amount
  • sugar appropriate amount
  • pepper appropriate amount
  • cooking wine appropriate amount

Steps for Special braised carp

  • Make step 0
    1
    Carp (not too big, 1--1.5kg is best), onion, ginger, garlic, salt, soy sauce, sugar, pepper, cooking wine
  • Make step 1
    2
    Deep-fry the pepper in the pan, fry the pepper oil and remove the pepper. (The key to the secret preparation is stir-fried with pepper oil and sugar color. The taste is extraordinary!)
  • Make step 2
    3
    Add sugar to Zanthoxylum bungeanum oil and stir-fry sugar (boiling water must be added to stir-fry sugar).
  • Make step 3
    4
    Put the fish knife on both sides into a sugar-colored pan and color on both sides.
  • Make step 4
    5
    Add onions, ginger, garlic, soy sauce, salt, cooking wine, and add boiling water (not too much). Cover and simmer over low heat for 10 minutes, turn to simmer. (Don't turn it over too often during burning)
  • Make step 5
    6
    Collect the juice over high heat, plate it, and pour the juice on the fish.

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