Crucian carp is too small to eat.
Braised crucian carp
material
Ingredients: crucian carp
Accessories: garlic, ginger, onion, bean paste, soy sauce.
working methods
1, clean the abdominal cavity of the fish. Now the water is polluted to varying degrees, so there is a black film in the abdominal cavity of the fish!
2. Cut the knives on both sides of the fish-it will be easy to taste! Because the fish is small, you don't need to cross it, just cut it obliquely for 3 knives-pay attention to cutting into the meat obliquely.
3, sprinkle some salt evenly on both sides of the fish, even in the abdominal cavity, and make a little taste in the early stage! I don't like some methods of dipping flour. I think it ruined the taste of fish skin.
4. Put the prepared fish on a plate, with shredded ginger, garlic slices, dried peppers and some green onions! Several colors look good together!
5, from the pot, oil burning blue smoke, add ingredients to stir fry, the fire can not be too big, mainly to stir fry the fragrance.
6. When onions and garlic turn Huang Shi, you can take out the ingredients for later use. Special attention should be paid to red peppers not to be fried black, which is not beautiful.
7. Fry fish with the remaining oil! The oil temperature is 6 minutes, both sides are slightly yellow, or slightly fried! ! Be careful when turning over the fish. If you break it, you will break the pot.
8. Then you can put a small bowl of water (there is no soup at home) and start cooking-there is a lot of fire and oil in the restaurant, and people even cook with oil, so the whole family will use their own methods! Adding the most important yellow wine+soy sauce after boiling is a step to remove fishy smell and smell!
9. Add the previous ingredients and burn them together. Put a little salt in the soup and consider the amount, because soy sauce is also salty, and add sauce, including the fish itself and taste! Keep pouring juice on the fish to ensure uniform heating!
Add a spoonful of bean paste, which is my favorite ~
10, the fish will be cooked after a while, and the shape will be easily destroyed after a long time. Now put the fish on the plate and sprinkle with onion leaves ― do you think this is good?
1 1, there is still some soup in the pot! The essence is there! Add a little sugar, vinegar and vegetarian dishes, mix the starch at the bottom of the bowl evenly, put it in a pot, boil it over high fire, stir it quickly and evenly, and take it out when it is slightly sticky.
12, the last process-pour the soup! Control the amount of juice by yourself. If it is too dry, it will be tasteless if it is too much! It's done. Easy to learn, what are you waiting for? Try it yourself!
Braised crucian carp
Recipe introduction
This soup is delicious and nutritious.
material
Material: 400g crucian carp,
Accessories: pork tenderloin 100g, winter bamboo shoots 20g, fresh mushrooms 15g,
Seasoning: cooking wine 10g, onion 10g, ginger 5g, salt 3g, monosodium glutamate 2g, pepper 2g, chicken essence 2g and peanut oil 20g.
working methods
1. Scrape the fish clean and change the knife. Slice tenderloin, split mushrooms in two, slice bamboo shoots, and cut onion and ginger into large sections.
2. Soak the fish in hot water, add a little cooking wine to remove the fishy smell, and remove it when there is more and more floating foam in the pot.
3. Put the fish in a hot oil pan and fry on both sides for a while, then add the tenderloin and fry until it changes color, then add the onion, ginger, bamboo shoots and mushrooms in turn, cook the wine, then add the stock and cook for half an hour.
4. Add salt, monosodium glutamate, chicken essence and pepper to the cooked fish soup, and adjust the taste to eat.