How to braise crucian carp

• 

  1.Clean the fish, mainly remove the black membrane and teeth from the belly, otherwise there will be a fishy smell.Prepare the washed fish marinated in onion and ginger cooking wine.Use the juice from the onion and ginger on the front, back and abdomen to still have the ingredients.Spread the wine evenly, then put the onion and ginger into the belly of the fish and marinate for 10 minutes

• 

  2. Prepare garlic , ginger, dried chili

• 

  3. Prepare the sauce, add two spoons of cooking wine and two spoons of light soy sauce , a spoonful of dark soy sauce, half a spoonful of chicken essence, a spoonful of oil, an appropriate amount of pepper, a spoonful of sugar, stir evenly and set aside

• 

  4. Remove the ginger and green onions from the marinated fish.Use kitchen paper to absorb the water, otherwise it will splash everywhere when frying the fish.Then apply a small amount of refined salt on the front and back to make it more delicious.

• 

  5. Heat the oil in a pan, pour an appropriate amount of salad oil, and when the oil is hot, move the pan around Turn and rotate so that the oil is evenly distributed around the pot, then pour out the hot oil, add cold oil again, then put the salted fish into the pot, wait for it to set and fry the other side, and fry both sides.Finally, take the fish out.Discard the remaining fish in the pot.Add oil to the pot again, then put the green onion, ginger, dried chili pepper into it, and then add a spoonful of bean paste

• 

  6. After frying until the red color turns red, add the previously prepared sauce, pour in an appropriate amount of water, then lower the fish into the pot and put it on the pot Cover and cook for ten minutes

• 

  7.After ten minutes, take the fish out and put it on the plate, leaving the rest in the pot Sieve out the soup stock, then add an appropriate amount of rice vinegar to the pot, which can relieve greasiness, then add a small amount of oil to increase brightness, and simmer until a lot of bubbles appear



8. Pour the cooked soup over the fish, sprinkle with chopped green onion, and a delicious braised crucian carp is ready