How to stew crucian carp deliciously and easily

Ingredients

One crucian carp

An appropriate amount of green onions

An appropriate amount of ginger< /p>

An appropriate amount of garlic

A small amount of salt

An appropriate amount of bean paste

A small amount of light soy sauce

An appropriate amount of cooking oil

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20 peppercorns

2 star anise

A few drops of vinegar

Method/steps

Material preparation, fish modification Knife, cut the green onion into sections, slice the ginger, cut the garlic into two pieces

Be sure to clean the crucian carp and wash the blood. Personally, I think the blood has the most fishy smell. It will definitely not be good if it is not washed. Eat

After washing the fish, cut it with a knife. Just make a few cuts on the fish with the knife. The purpose is to make it easier to taste.

Heat the pot with cold oil and heat the pot. When it starts to smoke, add cold oil (just preheat the non-stick pan). When the oil is hot, sprinkle a ring of salt evenly on the pan (be sure not to sprinkle too much, otherwise the back will be salty). Fry the fish until both sides are golden brown and then serve it out. Reserve

Pour away the oil you just used to fry the fish. The oil already has a fishy smell. Pour oil into the bottom of the pot again. The oil temperature should not be too high. When the oil is hot, add the green onions, ginger slices and garlic. After frying for a few seconds, add the bean paste and reduce the heat to low. Fry the bean paste until it becomes fragrant (stir quickly to avoid sticking to the pan). After frying and fragrant, add boiling water. The water must be added enough at once, otherwise adding water later will greatly affect the taste. Then add peppercorns and star anise

After the pot is boiled, add light soy sauce to taste. A few drops of vinegar can remove the fishy smell. If fragrant, add salt. Add less salt because the bean paste itself is very salty. After adjusting the flavor, add the fish. At this point, you are basically done. Next, you only need to simmer on low heat for half an hour. As the saying goes, a thousand rolls of tofu will equal a thousand rolls of fish. In addition, our fish is not marinated in advance, so the stewing time must be in place.

It will be ready in half an hour! If you like sesame oil, add a few drops of sesame oil, if you like coriander, add some coriander and you're done.

Notes

Be careful when frying fish, do not fry it into pieces or burn it

You can add a little more bean paste to enhance the flavor. It is richer. Secondly, the salty taste of the bean paste itself means that there is no need to add salt in the subsequent process, but don’t add too much seasoning

! Top priority! Only add light soy sauce and salt. The important thing is that since it needs to be simmered for half an hour, the soup will definitely become less and the taste will become heavier after simmering. Ways to avoid: 1. Lighten the seasoning a little at first, 2. Make sure the heat is low, as long as you can see the soup boiling. If the heat is high, the soup will be gone in a while