Braised crucian carp in soy sauce
By KirkStracke
Ingredients: bean paste,salt,crucian carp,MSG,cooking wine,soy sauce,onion,sugar,soy sauce,ginger,garlic
Recipe Recommendations
- crucian carp appropriate amount
- onion appropriate amount
- ginger appropriate amount
- garlic appropriate amount
- sugar appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- bean paste appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- MSG appropriate amount
- salty and fresh
- braised
- half an hour
- ordinary
Steps for Braised crucian carp in soy sauce
1
Wash the fish and dry it with a cloth. Make a few oblique strokes on both sides of the fish, wipe the whole body and stomach of the fish with salt, and marinate for about 10 minutes. Put two slices of ginger and a clove of garlic in the fish belly.
2
Put a little more oil in the pan. After the oil smokes, add the fish and fry.
3
Don't rush to turn over, wait until the fish can move before turning over and frying.
4
After frying both sides, add ginger and garlic and fry for a while.
5
Add appropriate amount of sugar, bean paste, soy sauce, soy sauce, and cooking wine.
6
Add appropriate amount of water, cover and cook over low heat.
7
After the water has dried up, tie the spring onions, place them next to the fish, turn over the fish, press the spring onions under the fish, and cook again. (Try it if it is not salty enough, add some salt)
8
When boiling until a small amount of water remains, add appropriate amount of MSG and remove from the pan.