Foreword

My son likes to eat fish. There is not much to say about the nutritional value of fish, but the pace of high school is fast and very hard. I go out at 6:20 every day and don't get home until 9:45 at night. When I get home, I have to solve problems that I don't know, especially physics and mathematics. He also asked me to do math problems every day to see if the answers were consistent with his. Until 12 o'clock every day. I still get up early in the morning, but how can I do it if I can’t keep up with my nutrition! His mouth is becoming more and more mouthy, which makes the lazy mother who can't cook often try to cook dishes that she has never cooked before just because of her son's words. So the Internet became my mentor, and one day I came across the Haodou recipe. I happily joined and fell in love with studying food. His father and I are also very busy at work, so my son and I only have breakfast together in the morning. His dad is having breakfast at work. So at my son’s request, I often eat a full meal in the morning. I bought a very large crucian carp last night. I marinated it in the evening and put it in the refrigerator to refrigerate overnight. Braised in brown sauce in the morning, I am so happy to see my son enjoying it deliciously

Ingredients

Main ingredients: fish 1000, crucian carp 1000;

Accessories: green onion, ginger and garlic tips 20 peppers, 5 peppercorns

Home-style braised river crucian carp

1

The fish is trimmed and cut into pieces. Rub salt all over, add cooking wine, put ginger and peppercorns in the belly, and put it in the refrigerator to refrigerate overnight.

2

Wash the fish water in the morning to remove the refrigerator smell and excess salt. Rub the bottom of the pot with ginger and add oil. After the oil is hot, add onions, ginger and garlic and sauté until fragrant. Then put the fish in the pot and fry on both sides

3

Fry until brown and drain the fish after it blooms. Add rice wine, dark soy sauce, sugar, and a little vinegar, stir-fry evenly, pour in steamed fish soy sauce and stir-fry for a while, then add half the fish with water.

4

After the juice is reduced, add green pepper shreds, take it out of the pot and sprinkle with chopped green onion and serve

5

Delicious home-style braised in soy sauce This is the first time I have cooked such a big fish

Tips

I added a little more salt when marinating it at night. The fish is so big that I’m afraid it won’t taste good. I washed off the refrigerator smell and salt smell before burning it in the morning.

When frying the oil, I put the onion, ginger, and garlic at the bottom of the oil pan to prevent the fish skin from sticking to the pan, but it can also effectively remove the fishy smell