Braised crucian carp

Braised crucian carp is rich in high-quality protein and is super easy to digest and absorb. Just be careful of the small spines when eating.

Ingredients: crucian carp, Chubangweixian soy sauce, ginger slices, shallots, garlic cloves, cooking wine.

Steps:

Step 1, prepare the seasonings. A handful of green onions, garlic slices, and ginger slices.

Step 2. After washing the crucian carp, make a few cuts on it. Spread a small amount of salt on the body to absorb the flavor and prevent it from sticking to the pan when frying.

Step 3, heat the pan with cold oil

Step 4, add the ginger slices

Step 5, carefully add the crucian carp. Don't touch it and fry over medium heat.

Step 6: Fry until both sides are golden brown.

Step 7. Remove the garlic cloves and green onions.

Step 8, pour cooking wine

Step 9, pour delicious fresh soy sauce

Step 10, set the fish aside and fry the onions Fragrant

Step 11, pour water to cover the fish

Step 12, bring to a boil

Step 13, add a spoonful of sugar to enhance the flavor

Step 14. When the juice is almost gone, remove from the pot and put on a plate, sprinkle with chopped green onion. Ready to enjoy.

Tips:

To make this dish, keeping the poncho intact is the key. There are a few main tips: 1. Cut a flower knife on the fish and apply a thin layer of it. A layer of salt can make it taste better and prevent it from sticking to the pan. However, you need to pay attention to a little salt, because you need to add soy sauce later, otherwise it will be too salty; 2. When frying fish, be sure to wait until the oil is special When the ginger slices are hot and smoking, put the fish in and do not turn them over. When one side is browned, flip it over and fry the other side. Don't flip it all the time. 3. There is a simpler trick. Sprinkle some salt in the hot oil, pour the fish in and fry it. It will not stick to the pan.

Works from Gourmet World Vegetable Bao Bao.