Braised crucian carp How to make

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  1. Clean the small crucian carp and put it in In a basin, add chopped green onion, ginger slices, salt, and white wine and marinate for about 20 minutes.

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  2. Take another pot, add flour, sweet potato starch, and eggs, and then add them in batches water, stir until thick.

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  3. Put the marinated small crucian carp in so that the whole body is covered with a layer of paste.Wrap the whole body of the crucian carp.

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  4.Put it into the oil pan, fry until it is set, then reduce the heat to medium and small, and fry until golden brown , enough to fry for a while, the crispier the better.

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  5. Remove and control the oil.

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  6. Heat oil in a wok, add star anise and fry until fragrant, then add green onion, ginger, Fry the dried chili segments until fragrant.

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  7.Add boiling water (the processed soup should cover the fish), salt, sugar, and pepper Powder, light soy sauce, mature vinegar, chicken essence,

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  8. After boiling, pour into the stew pot and fry For good noodles, you can put the fish first and then the fish.The soup should cover the fish.

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  9. After the stew pot is boiled, continue to cook for about 18 minutes.The heat sink is fully heated.

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  10.Turn off the heat and lift off the stewing pot, put it into the outer pot, and then cover it with the insulation lid.After two hours, take out the inner pot, continue to heat and heat, and put it into the outer pot again to keep warm.I like to make it at night and eat it the next day.After a night of stewing, the bones are crispy and the meat is rotten.

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  11.Finished product.