Braised crucian carp side dishes: small crucian carp, coriander, onions, ginger, garlic, red pepper;

Ingredients: soy sauce, rice wine, cooking wine, water, a little MSG, sugar, pepper pink.

Method: 1. It is best not to use too big crucian carp, but fresh ones. Clean the crucian carp and hang it to dry in water;

2. Don’t dry it for too long. Apply cornstarch powder all over the body (use flour if you are making big dishes such as squirrel fish), and slide it into the boiling oil while holding the tail in your hands. Fry on medium, pouring oil over them with a spatula carefully so as not to break the skin. Fry until both sides are browned, remove from the pan and filter the oil. The hot fish will become crispy when exposed to wind.

(In fact, if you want to eat fried fish now, just sprinkle some salt, chopped green onion, pepper, chopped coriander, and diced red pepper on the fish and it is ready to serve.)

3. There is a little oil left in the pot, turn on the heat, add onions, ginger, garlic, and red pepper, and stir-fry for ten seconds;

4. Spread the fried fish flat on top of the side dishes. Add soy sauce, rice wine, and bring to a boil over high heat;

5. Turn over, add sugar, salt, pepper, and a little MSG. Add water to cover the fish. Cover and cook for 5 minutes (less is fine, as long as it's cooked);

6. When the juice is thick and fragrant, remove from the pot. Start with the fish, then cover the fish with the garnishes.

7. Put the pot into the container (after putting it in, sprinkle some vinegar evenly on the fish body, which can increase the umami flavor and make the color more bright and attractive, and can lock in nutrients and prevent them from being lost easily. ).

[Edit this paragraph] Another way to do it

Introduction to food

Curian carp meat has many fat seeds and is delicious. It can be braised, cooked in soup or stewed, because It is rich in nutrients and contains a large amount of protein. Regular consumption can be beneficial to the body. Crucian carp is very suitable for office workers. Staying in an air-conditioned room for a long time can easily cause mental fatigue and dry skin. Eating more crucian carp can not only make the skin elastic, but also relieve stress and improve sleep quality!

Cooking materials

Main ingredients: crucian carp (1 tail, 420g), green onion (1/2 root), shiitake mushrooms (2 pcs), ginger (2 slices)

Seasoning: oil (1 cup), soy sauce (1 tablespoon), cornstarch (1/2 tablespoon), cooking wine (1 tablespoon), salt (1/3 tablespoon), chicken powder (1/2 tablespoon)

Cooking Technique

1: Clean the crucian carp, make two diagonal cuts on both sides, drain the water with kitchen paper, add 1/2 tablespoon cornstarch and rub Spread all over the fish; wash the roe and set aside.

2: Remove the head and tail of the scallions, flatten and cut into sections; remove the stems of the shiitake mushrooms and cut into shreds.

3: Heat 1 cup of oil, add crucian carp and fish roe and fry until golden brown on both sides, set aside.

4: Heat 1 tablespoon of oil, sauté ginger slices, shredded mushrooms and green onions until fragrant, add 1/2 cup of water, stir well and bring to a boil.

5: Add 1 tablespoon cooking wine, 1 tablespoon Haitian seafood soy sauce, 1/3 tablespoon salt and 1/2 tablespoon chicken powder to taste.

6: Add the fried crucian carp and fish roe, cover and simmer over low heat for 10 minutes, then turn up the heat until the soup is almost dry, then serve.

Chef God Tips

1. After frying the crucian carp, sprinkle a little salt into the hot oil, then add the fish roe and fry until golden brown, otherwise the water of the fish roe will be too high. If there are too many, it is easy to burn people by exploding oil.