It's weird. I've been eating carp many times, but I never thought of braising it once. It's unbelievable to think about it!
I didn't get up until after ten o'clock in the morning, and it was time for lunch. I took out the crucian carp to defrost it, and I was still thinking about whether to use the melons in the refrigerator to cook the crucian carp. During the thawing period, I went to the Food Network. A picture of braised fish that often appeared on the front page suddenly reminded me that we had never braised carp before!!! Oh, my God, why don't I braise the carp?! I have to braise it today. So, I tasted delicious braised carp at noon!
braised crucian carp
Recipe Recommendations
- crucian carp art. 2
- Jiang appropriate amount
- onion appropriate amount
- garlic appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- rock sugar appropriate amount
- blending oil appropriate amount
Steps for braised crucian carp
1
After the two crucian carp are thawed, wash them, especially the black film in the belly.
2
Shred ginger, beat garlic, and cut green onions into sections.
3
Heat the oil in the pan, add shredded ginger and fry for a while.
4
Add the crucian carp and fry it over medium and low heat.
5
Fry until golden brown on both sides, and remove the charred shredded ginger.
6
Pour in two spatulas of soy sauce, 1 teaspoon of salt, add water to submerge half of the fish, then sprinkle with garlic cloves, the remaining shredded ginger, the white onions, two rock sugar and two fish bladders, cover and cook.
7
Cook for about 5 minutes, turn over the fish, and continue to cook for about 5 minutes.
8
Sprinkle with green strips when almost half of the water is burned and simmer for 3 seconds.
9
Turn off the heat, remove the pan and serve on a plate.