Stewed lettuce with crucian carp

Main Ingredients

Carp

300 grams

Lettuce

200 grams

Supplementary Ingredients

Oil

Moderate

Salt

Moderate

Ginger

Moderate

Specialty

Fire pot Base

Amount

Steps

1. Cut the lettuce into cubes and set aside;

2. Use kitchen paper towels to soak up the water on the crucian carp;

3. Wash the crucian carp and then slash its body a few times;

4. Heat up the wok and then rub the bottom of the wok with the ginger;

5. Pour a small amount of oil into the wok and shake it so that the oil gets to the bottom of the wok and the oil gets to the top. Shake the pan so that the oil reaches the entire surface of the pan;

6. Place the fish in the pan;

7. When the fish is set, fry the other side of the fish;

8. When the fish is browned on both sides, add an appropriate amount of water;

9. Cover the pan and bring to a boil over a high flame, then cook over a low flame for seven to eight minutes;

10. Add the prepared hobnail lettuce;

11.

11. Add salt and other seasonings to taste;

12. Reduce the sauce over high heat, and while cooking, use a spatula to pour the soup onto the surface of the fish;

13. When the juice receives a certain time, served on a plate, sprinkled with small onions.

Tips

1.? When frying fish, you want the skin not to stick to the pan,? First, try to keep water off the fish;? Second, use ginger to test the pan;? Thirdly, heat the pan and cool the oil;? Fourth, do not turn the fish in a hurry when it is not fried;

2.? After the fish is fried then add the right amount of water,? Lettuce and so on to cook together,? The water should be enough to cover the ingredients;

3.? The hot pot base is the finished product bought outside,? This can reduce a lot of auxiliary ingredients,? But the flavor is just as good;

4.? The lettuce can also be replaced with other dishes,? But lettuce is a perfect match,? I'm not sure if you want to try it.