Chinese name
Braised crucian carp
Cooking material
Carassius auratus and scallion
culinary skill
Scales, gills and internal organs of crucian carp are removed and washed.
Cuisine characteristics
Sweet and slightly sour, with the smell of green pepper.
quick
navigate by water/air
Cooking process of cooking materials
Cuisine characteristics
Menu name
Braised crucian carp
Cooking process of cooking materials
Carassius auratus, onion, ginger, green pepper, garlic (peeled and flaked separately), edible oil, sugar, vinegar, soy sauce and yellow wine.
1. Scales, gills and internal organs of small crucian carp are removed, washed and dried for later use;
2. Heat the wok, and then add the right amount of cooking oil. When the oil starts to smoke, add onion, ginger and garlic and stir-fry until the smell is overflowing, then add small crucian carp and stir-fry;
3. Then add yellow rice wine, and the amount of yellow rice wine is subject to just drowning the small crucian carp;
4, then add sugar, vinegar, green pepper, soy sauce, the amount of each is subject to everyone's taste, but vinegar can not be too much, and salt can not be used instead of soy sauce; Cover the pot and simmer until the soup is thick. You should eat it right away.
Cuisine characteristics
Sweet and sour, with the fragrance of green pepper, fresh and tender, it is a good dish to accompany meals.