How to cook braised fish? The meat is tender, delicious and tasty. As we all know, most people and fish have a heavy smell, such as carp, crucian carp and crucian carp. The key solution is never in place, and no matter how it is cooked, it smells bad. Their fishy smell mainly comes from the following positions: first, the black mucosa on the inner wall, second, the fishy smell line, and third, the dorsal fin and the fish body. This is the key link of 1

Food seasoning: crucian carp, garlic, dried pepper, wheat flour (or starch), salt, monosodium glutamate, white pepper, vegetable oil, pork belly, star anise, vanilla, onion, bean paste, soy sauce, white vinegar and soy sauce. Production process:

Step 1: Prepare 1 crucian carp, weighing 1- 1.5 kg, and ask the store to help clean it up and take it back. When you take it home, you cut off the bones and body of the fish and tear off the black mucosa from the stomach of the fish, which is one of the sources of fishy smell.

Step 2: Then, cut a knife under the fish head with chopped pepper and pull out the fishing line inside, so that the cooked fish won't smell fishy. After the whole thing is done, go to both sides of the fish and replace it with a knife flower. At the same time, sprinkle a layer of wheat flour (or water starch) on both sides for use.

Step 3: Pour an appropriate amount of oil into the pot. When the temperature rises to 80% heat, put the packaged pink crucian carp into the boiled oil and fry until golden brown, then take it out, drain the oil and put it on the plate again for use.

Step 4: Leave a small amount of oil in the pot, first add a small amount of pork belly, 1-2 star anise, and an appropriate amount of onion, ginger slices, dried peppers and garlic cloves, stir-fry with slow fire to get the fragrance, then pour in 1 spoon of bean paste, stir-fry the Chili oil, and then add the pre-fried fish.

Step 5: Then, put a proper amount of soy sauce and white vinegar and a small amount of soy sauce in the pot. Add 1 can of beer and cold water without fish at the same time. At the same time, add a little salt, monosodium glutamate and white pepper to taste. After the fire boils, skim off the foam on the surface, then simmer for half an hour with low fire and cover the pot.

Step 6: Finally, fish out the cooked crucian carp and put it on a plate. After the remaining juice thickens, pour it into the plate. At the same time, sprinkle with appropriate amount of garlic and coriander powder to decorate, and you can put it on the plate. Cooked crucian carp is not only tender and delicious, but also has no fishy smell.