braised crucian carp
Ingredients: salt,crucian carp,pepper,Jiang,garlic,cornflour,bright red pepper
Recipe Recommendations
- crucian carp 1100 grams
- cornflour 2 tablespoons
- bright red pepper 2 pieces
- garlic 2 pieces
- Jiang appropriate amount
- salt 4 tablespoons
- pepper appropriate amount
- fish-flavored
- fried
- ten minutes
- simple
Steps for braised crucian carp
1
Two fresh crucian carp are about 1100 grams.
2
Clean up the fish and make three cuts on the back to make it taste easy. Brush the fish with salt and marinate it evenly for 30 minutes. You can put it in the refrigerator.
3
Cut 2 red peppers into small circles, cut garlic roots into thin strips, cut ginger into thin strips, steam fish and fermented bean sauce by Li Kum Kee, salt, and cornflour. Set aside.
4
Cut 2 red peppers into small circles, cut garlic roots into thin strips, cut ginger into thin strips, steam fish and fermented bean sauce by Li Kum Kee, salt, and cornflour. Set aside.
5
Heat the oil in the pan, add the marinated crucian carp and fry it until golden yellow on both sides and the inside is ripe.
6
Put the fried carp on a plate for use, ready to mix the soup.
7
Leave some oil in the pan, add ginger, red pepper and garlic root and saute until fragrant, add a little water, add Li Kum Kee steamed fish and bean sauce, and bring pepper to a boil.
8
Mix the cornflour with water, pour it into the pan and stir clockwise until 0k bubbles are created! (There is no salt here. I used enough salt when marinating the fish, so I don't need it.)
9
Sprinkle the mixed soup on the fried carp.
10
The braised carp is ready, haha, I was the first to taste it. Mmm it smells good.braised crucian carp Make Tips
Crucian carp is a very common dish that you can eat every day. You like to eat spicy flavors. You can add Meng pepper or add vinegar to make vinegar fish.