Health benefits
Peanut oil: delay aging, antioxidant, anti-cancer and prevent cancer
Ingredients
Wild crucian carp ( 350g ) | Green Hangzhou pepper ( 3 pieces ) |
Garlic cloves ( 6 pieces ) | Ginger ( appropriate amount ) |
Peanut oil ( 30g ) | Barbecue ingredients ( Two spoons ) |
| Cooking wine ( 20ml ) | Salt ( appropriate amount ) |
Light soy sauce ( 15ml ) | Rock sugar ( 5 grams ) | Cilantro (appropriate amount) | Flour ( 1 spoon ) |
Water ( 150ml ) |
Braised fish Recipe
1. Clean the fresh live fish and let it stand Two hours.Wash the side dishes and set aside.
2. Cut the green pepper with a diagonal knife, cut the coriander into inch sections, shred the ginger, and mince the garlic cloves.
3.Use 15 ml of light soy sauce, 5 grams of rock sugar, a small spoon of salt, appropriate amount of pepper and Add two tablespoons of barbecue ingredients and half a bowl of water to make braised sauce.
4. Wipe the water off the fish with kitchen paper and apply a little flour.Heat the pan with cold oil and put the fish into the pan.
5. Fry until both sides are golden brown.
6.Add ginger.
7.Put in the cooking wine to remove the fishy smell.
8.Add the braised sauce and bring to a boil over high heat.
9.Add minced garlic.
10.Add green pepper, turn to low heat and simmer for 5 minutes.
11. Remove the juice over high heat and add coriander.
12. Take it out of the pot and put it on the plate, a delicious and salty braised crucian carp is completed.
Tips
1.After handling live fish, wait two hours before burning.Only the amino acids and proteins in fish can be fully released.
2.Wipe the fish dry before placing it in the pot, and apply an appropriate amount of flour to prevent it from sticking to the pot.You can also add an appropriate amount of salt to the oil.
3.During the frying process, keep the fish on low heat and turn it over less frequently.Not easy to break the skin.
4.Adjust the braised fish sauce to make the braised fish more delicious.
5.If you don’t like coriander, you can add green onions.
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