braised crucian carp
Ingredients: douchi,salt,chili,crucian carp,MSG,onion,Jiang,sugar,oil
Recipe Recommendations
- crucian carp appropriate amount
- Jiang appropriate amount
- onion appropriate amount
- chili appropriate amount
- douchi appropriate amount
- oil appropriate amount
- salt appropriate amount
- sugar appropriate amount
- MSG appropriate amount
- fish-flavored
- burn
- ten minutes
- simple
Steps for braised crucian carp
1
Remove the gills and internal organs of the crucian carp, clean and drain, cut a flower knife all over the body and evenly apply a little salt; wash the ginger and onions, and chop a little pepper.
2
Heat the pan with slight smoke, put the oil and cook it 80% hot, add the fish and fry it.
3
Pan-fry the fish until golden on both sides, add 1 gram of ginger and white sugar and stir.
4
Drip soy sauce, boil pepper and water in half a bowl until the soup is gathered, sprinkle with chopped green onion and braise, and you can serve the pot.braised crucian carp Make Tips
1. Use a flower knife and apply a little salt before frying the fish, so that the fish will taste more and will not stick to the pan. 2. Don't turn the fish immediately after putting it in the oil pan. When frying the fish, because there is not much oil, you can tilt the pan and slide it to the edge of the pan to let the fish soak in the oil as much as possible. Fry one side and fry the other side.