Materials?

Crucian carp 3 strips

5 onions

Garlic cloves 10

Cooking wine 1.5 spoon

Soy sauce 1 spoon

Sugar 1 spoon

Five millet peppers

10 dried red pepper

Proper amount of vegetable oil

Appropriate amount of shredded ginger

Proper amount of salt

Appropriate amount of white pepper

2 tablespoons Pixian watercress

Sweet potato starch content

Simple. How to stew crucian carp at home?

Clean the fish and cut three knives (slightly lighter) on both sides of the fish. (My three fish are about 1000g)

Add shallots (or shallots), shredded ginger, cooking wine and salt, and rub well to taste.

Cut the millet pepper into sections, and mince the onion, ginger and garlic. (Be sure to add more minced garlic. )

Put more oil in the pot, put more oil so that the fish skin won't stick to the pot.

When the oil is 80% hot, add fish.

Fry the fish until golden on both sides, and then take it out. Turn over gently, or the fish will be as incomplete as my picture. )

Leave the bottom oil in the pan, and add minced garlic, Jiang Mo, millet pepper and appropriate amount of dried red pepper.

Stir-fry until fragrant, add Pixian bean paste, stir-fry red oil, add soy sauce and stir well.

Add two small bowls of purified water, sugar, salt and pepper, and bring to a boil.

After the water is boiled, add the fish and cook for five minutes, then turn the fish over and cook for five minutes.

Pour in water starch and thicken. The more water in the pot, the more sweet potato starch and the less water. ) Collect juice over high fire and add chopped green onion.

Eat out of the pot, delicious.

skill

Be sure to turn the fish over gently, otherwise, like my photo, the fish looks incomplete.

Many of this cookbook are written just right. After all, there are many uncontrollable things. According to the size of the fish, put salt and white pepper to remove the fishy smell. A pinch is enough. The concentration of sweet potato starch is adjusted according to the water, and the soup is thicker.