Health benefits
Green pepper: enhance immunity, antioxidant, anti-cancer and prevent cancer
Red pepper: appetizer, digestion
Coriander: translucent Rash
Food ingredients
Wild crucian carp ( 2 ) | Green pepper ( 1 ) |
Red pepper ( 1 ) | Ginger ( appropriate amount ) |
Garlic cloves ( 3 pcs ) | Cilantro ( appropriate amount ) |
Peanut oil ( 30ml ) | Salt ( appropriate amount ) |
Light soy sauce ( appropriate amount ) | Pepper ( appropriate amount ) |
Rock sugar ( 5g ) | Barbecue ingredients ( 2 spoons ) |
Cornstarch ( Adequate amount ) | Cooking wine ( 20ml ) |
How to make braised crucian carp
1.Fresh crucian carp processing OK, let it sit for two hours.Mince the ginger and garlic, and chop the coriander into short pieces.
2. Dry the water on the fish with kitchen paper.
3. Apply cornstarch to the fish body.
4. Heat the oil in the pot and fry the fish in the pot.
5. Fry until both sides are golden brown.
6.Add cooking wine.
7. Mix a bowl of braised sauce with appropriate amount of salt, pepper, light soy sauce, rock sugar and barbecue ingredients..
8. Pour the braised sauce into the pot.
9. Add minced garlic and green and red pepper, cover the pot and simmer for three minutes.
10. Remove the juice over high heat and add coriander.
11. Take it out of the pot and put it on a plate, and a home-style braised fish is completed.
Tips
1.Dry the fish body and apply a small amount of raw material.
2.If you like soup, add more water.
3.When frying the fish, keep the heat low and do not flip it at will.Gently shake the pot to check whether it can be turned over.
4.After the fish is processed, let it sit for two hours before cooking.Only 2-5 hours after the fish is slaughtered, some enzymes in the fish begin to work, breaking down the protein into amino acids, making the fish delicious and tender.
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