Braised crucian carp in soy sauce
By JaydeFriesen
Ingredients: bean paste,glutinous rice,crucian carp,white sugar,cooking wine,soy sauce,onion,Jiang,edible oil,vinegar,octagonal,cinnamon,dried chili
Recipe Recommendations
- crucian carp art. 2
- bean paste 2 tablespoons
- soy sauce 2 tablespoons
- glutinous rice 2 tablespoons
- Jiang appropriate amount
- onion appropriate amount
- edible oil appropriate amount
- dried chili appropriate amount
- cooking wine appropriate amount
- octagonal 2 capsules
- cinnamon v. 1
- white sugar 1 scoop
- vinegar 4 tablespoons
Steps for Braised crucian carp in soy sauce
1
Slaughter and wash the crucian carp, add cooking wine, glutinous rice, and ginger slices, marinate for a while to remove the fishy smell, remove and drain the water.
2
Put the oil in the pan on heat, add the fish and fry until golden brown, remove and control the oil.
3
Take a small bowl, add 2 tablespoons of bean paste, 2 tablespoons of oil, 1 tablespoons of soy sauce, 1 tablespoons of sugar, and 4 tablespoons of vinegar to make a sauce; lightly pat the green onions and ginger, and cut the peppers into small circles for later use.
4
Put a little oil on the pan and heat it up. Add in the onion, ginger, star anise, and aniseed ingredients and stir-fry until fragrant.
5
Pour in the sauce and stir-fry until fragrant.
6
Pour in appropriate amount of boiling water and bring to a boil over high heat.
7
Add in the fried carp, turn to low heat and cover and simmer until 1 hour. (The amount of water cannot exceed the fish)
8
Place the crucian carp braised until crisp and put into the plate.
9
Heat the soup until thick.
10
Pour the soup on the fish, sprinkle with the green onions and pepper.