Braised carp

Main ingredientmain

1 carp (about 1000 grams) for 2 people

Accessoriesothers

Dry chili pepper in moderation? half a head of garlic? 2 green onions? 1 piece of ginger? 2 tablespoons of cooking wine? 3 tablespoons of soy sauce? 1 tablespoon of soy sauce? 3 tablespoons of vinegar? 1 tablespoon of sugar? Salt to taste

Today I made braised carp. There is a trick to cooking and stewing the fish with a delicious flavor and no fishy smell.

Braised carp practice

Step step

1

Carp according to the above I said the way, clean, fishy line, in the fish on the body in a few small cuts, the fish body around the body smeared with cooking wine, marinade for 10 minutes

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2

Garlic and ginger slices, prepare some red pepper Chopped green onion

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3

Besides the chili pepper, leave a little chopped green onion, the rest of the ingredients are collected and put everything, and then pour in the red soy sauce, vinegar, sugar, salt, and then add some water and mix well

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4

Hot frying pan with hot oil, add chili pepper segments and frying

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Hot oil, add chili pepper segment frying incense step

5

Put in the carp and fry on high heat

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6

Fry the fish until golden brown on both sides, then pour in the soy sauce, let the soy sauce cook the fish a little bit, so that the fishy smell is very good

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7

Next, add the water and the fish a level, and pour the seasoning into a small bowl. small bowl of prepared seasonings. Start cooking and simmering

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8

Keep cooking and simmering for about half an hour, turning the fish in between. Open the lid when you see a little soup left

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9

Sprinkle in the chopped green onion and drain the soup. You can leave a little bit of soup, out of the pot, pour on the fish, add flavor and aroma

The finished picture of the braised carp

Cooking tips for braised carp

Skills tips

Frying the fish with a non-stick skillet is the best, if you do not have a non-stick skillet, you can heat the frying spoon and then rub one side of the bottom of the pan with the ginger, so that frying the fish will not be sticking to the pan.