Health benefits
Carp: protects liver, enhances immunity, delays aging
White sugar: low in protein
Pepper: nourishes blood, protects teeth , Protect bones
Ingredients
Carp ( 1500g ) | Oil (appropriate amount) |
Onion, ginger and garlic (appropriate amount) | Dried chili peppers ( 2 pcs ) |
Salt ( Appropriate amount ) | White sugar ( Appropriate amount ) |
Light soy sauce (appropriate amount) | Aged vinegar ( appropriate amount ) |
Cooking wine (appropriate amount) | Pepper ( appropriate amount ) |
Chicken essence ( appropriate amount ) | Boiling water ( appropriate amount ) |
Home-style braised fish
1. Clean the fish and cut both sides with flower knife.
2. Frying fish is the key.When the hot pan is cool, wash the pan with oil and pour it out.Then add cold oil.This is the key to non-stick pans.
3.Grasp the fish tail with your hands, fry over high heat until one side of the fish body is solidified, then Lift the fish, turn it over, and add it to the pot.Gently shake the wok to allow the fish to slide around and prevent it from sticking to the pan.
4. Fry the fish until golden brown on both sides, scoop out excess oil.
5.Add onions, ginger, garlic and dried chili peppers and stir-fry until fragrant.
6.Cook in the cooking wine.
7.Add appropriate amount of light soy sauce.
8.Put in appropriate amount of mature vinegar.
9. Add salt, sugar, pepper and chicken essence.
10. Pour in boiling water until level with fish.
11. Stew the fish until the soup is thick and fragrant, and the juice is reduced over high heat.
12.Finished product.Bright red color and fragrant aroma.
Tips
1.Washing the pan repeatedly with oil is the key to frying fish well.
2.The fried fish should be golden in color and intact and not broken.
3.After the flavor is fully absorbed, use high heat to reduce the juice.
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