Sweet and sour crucian carp

2024-06-24 15:32:43  Views 2 Comments 0

Health benefits

Crucian carp: strengthens the spleen
Coriander: activates blood circulation and removes blood stasis
Ginger: reduces qi and relieves vomiting, resolves phlegm and relieves cough, and dispels cold Solution table

Ingredients

Crucian carp ( one )
Salt ( appropriate amount )
Sugar ( Adequate amount )
Cooking wine ( Appropriate amount )
Vinegar ( Appropriate amount )
Straw mushroom dark soy sauce ( Moderate amount )
Fresh soy sauce (appropriate amount)
Cornstarch ( a little )
Garlic cloves ( 3 )
Chili pepper ( 1 )
Cilantro ( appropriate amount )
Ginger ( 1 piece )

How to make sweet and sour crucian carp

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    1. Wash the crucian carp, cut the back with a straight knife and drain it for later use.

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    2. Spread a little salt and cooking wine to marinate for a while.

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    3. Shred the ginger, dice the garlic cloves and peppers, and chop the coriander and set aside.

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    4. Spread a little cornstarch on both sides of the marinated crucian carp.

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    5.Open the hot pot and put appropriate amount of oil in it.

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    6. Add crucian carp and fry until both sides are golden brown.

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    7. Serve out and set aside.

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    8. Turn on low heat and add shredded ginger, garlic and chili peppers and stir-fry until fragrant.

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    9.Add appropriate amount of water, cooking wine (you can add more), salt, sugar, vinegar, Dark soy sauce, fresh soy sauce.

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    10.Bring to a boil.

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    11. Add the crucian carp, use a spatula to turn the soup over and pour it on the surface of the crucian carp a few times.

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    12. Simmer for about 12 minutes.(During this period, turn the crucian carp over and be careful to break the fish)

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    13.Turn on the fire and close the juice fire.

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    14.Plate out.

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    15.Sprinkle with coriander.

Tips

1.When frying fish, the oil in the pan must reach a certain temperature, otherwise it will stick to the pan.You can also sprinkle a little salt before frying.2.Vinegar and soy sauce can be added according to your preference.3.Be careful of sticking to the pan when cooking.4.Finally, if there is a lot of juice, you can scoop out the fish first and thicken it.5.I cook fish without MSG, you can add it if you like.

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