The operation process and tricks all tell you, step by step according to do, absolutely let you make the restaurant taste. The meat is tender and the soup is delicious, slightly spicy and refreshing, super flavorful, cool to eat a little bit not fishy. Soup are not willing to pour, stay with the rice to eat. I'm not sure if I'm going to be able to do this, but I'd like to see what I can do to help!

Home version of the braised carp

Prepared materials: carp a scallion, ginger, garlic, dry red pepper 2 Pixi County soybean paste, salt, oil, soy sauce, oyster sauce, vinegar, white sugar, pepper powder

Production Steps:

1, with a steel wire brush to cut the scales, gill picking off, remove the viscera, the stomach of the black film must be cleaned up, it is the source of fishy flavor.

2, the fish body diagonally cut a few cuts, cooking convenient more flavorful .

3, the onion, ginger and garlic and other ingredients ready, shredded, sliced or chopped, standby.

4, heat the pan and turn off the heat, rub the bottom of the pan with ginger slices, so that the fish will not be easy to stick to the pan when frying.

5, then put a little more cooking oil, burn until slightly smoking, pick up the fish tail, slowly put the fish into the oil to fry? Don't turn it with a spatula at first, wait for it to set and then gently shake the bottom of the pan to heat the fish evenly.

6. Brown the fish on one side, turn it over and fry again until both sides are golden brown, then set aside on a plate.

7: In a wok, add a spoonful of bean paste and sauté the red oil, add ginger, garlic and red pepper, add soy sauce, oyster sauce, balsamic vinegar and pepper, and finally add a bowl of water and bring to a boil.

8, the soup boiled, down into the fried crucian carp, soup flat on the belly of the fish can be, with a small fire can be cooked for one or two minutes.

9, stewing period, you can use a spoon from time to time to scoop some soup poured on the exposed fish belly. Cooked fish sheng out on a plate. Thinly thicken with water starch and pour over the fish, sprinkle with chopped green onion for garnish.?

10, color red attractive, meat tender and smooth, spicy and delicious braised crucian carp is done, cold to eat are not fishy, soup with rice especially fragrant, like to try to do it!