Braised crucian carp

Ingredients ?

3 carp

5 green onions

10 garlic cloves

1.5 spoons of cooking wine

1 spoon of dark soy sauce

1 spoon of sugar

5 peppercorns

10 dried red peppercorns

Vegetable oil

Ginger in moderation

Salt in moderation

Clean the fish and make three cuts (slightly lighter) on the front and back of the fish. (My three fish is about 1000g)

Put in the green onion (large green onion section can also be), ginger, cooking wine, salt, coated evenly, code flavor.

Cut the millet pepper into pieces, chopped green onion, ginger and garlic.

When the oil is 80% hot, add the fish.

Fry the fish until both sides are golden brown. (Turn gently or the fish will be incomplete like in my picture.)

With the oil left in the pan, add minced garlic, minced ginger, millet peppercorns, and a few dried red peppercorns.

Stir fry and add Pixian bean paste, stir fry red oil, add soy sauce, mix well.

Join two small bowls of pure water, add sugar, moderate salt, pepper, large fire boil.

When the water boils, add the fish and cook for five minutes, then gently turn the fish over and cook for five more minutes.

Pour in the water starch to thicken the sauce, (more water in the pot, more sweet potato starch, less water.) Reduce the juice over high heat, and add the chopped green onion.

Start the pot, open to eat, delicious to see.

Tips

Make sure to gently turn the fish on its side, or else the fish won't look quite complete, as in my photo.

This recipe is a lot of dosage is written in moderation, after all, there are a lot of uncontrollable things, salt according to the size of the fish to put, white pepper is to go to the fishy, a pinch is enough, sweet potato starch according to put the water to adjust the concentration of the soup thicker on it.