Poultry meat is better than poultry meat, and poultry meat is better than fish
that is
Eating four legs is better than eating two legs, and eating two legs is better than eating no legs
Fish is one of the best meats
Its meat is tender and easier to digest and absorb than pork and chicken. It is especially suitable for children and the elderly
In addition, fish meat has better vision for the eyes, and the focus is also on beauty.........
braised crucian carp
By HerthaHaley
Recipe Recommendations
- crucian carp appropriate amount
- cooking wine appropriate amount
- Jiang appropriate amount
- soy sauce appropriate amount
- green pepper appropriate amount
- shallots appropriate amount
- laoganma appropriate amount
- pepper appropriate amount
- garlic appropriate amount
- bean paste appropriate amount
- red pepper appropriate amount
Steps for braised crucian carp
1
Wash the fish clean, cut several times parallel to both sides of the back, sprinkle salt on the wound and some into the belly, and apply the amount of cooking wine to remove the fishy smell. Marinate for 10 minutes, then evenly spread cornflour on the fish body.2
Put a little more oil in the pan and turn on low heat, then put the fish into the pan, gently stir the fish to prevent it from sticking to the pan, fry for a while until both sides are golden brown. Pour the pickled fish soup into a small bowl for later use.3
Stir fry ginger, garlic, bean paste, laoganma, and pepper until fragrant. Pour in a small bowl of clear water and soy sauce. After the water boils, put the freshly fried fish in, and then cover the lid on low heat. Slowly cook until the taste is reached, turn the fish over and continue to cook over low heat.4
When there is still one-third of the water left in the pot, put the green pepper and red pepper into the pot and cook them with the fish, and add the white shallots. After cooking for 2 minutes, the fish can be taken out of the pan, leaving the soup in the pan.5
Then place the remaining shallot on the fish, add the cornflour and chicken essence to the pickled fish water, stir well, pour into the remaining hot sauce from the cooked fish, turn to high heat and cook for one minute, then remove the pan and pour it on the fish to thicken.6
Place the remaining spring onions on the fish, stir well in a small bowl of spare fish water, pour into the remaining hot sauce of the fish, turn to high heat and cook for one minute, then remove the pan and pour it on the fish to thicken.braised crucian carp Make Tips
1. Don't throw out the water for pickled fish. Pour a small bowl and put chicken essence in boiling water for later use.