Ingredients
Carassius auratus 1 piece
seasoning
soy
of appropriate amount
scallion
of appropriate amount
ginger
of appropriate amount
garlic
of appropriate amount
thick broad-bean sauce
of appropriate amount
Braised crucian carp in brown sauce
1. After cleaning the fish, make a 3-knife slant on the side.
2. Spread some salt evenly on both sides of the fish, even in the abdominal cavity, to make a little taste in the early stage.
3. Put the prepared fish on a plate, with shredded ginger, chopped garlic, shredded dried Chili, and then add some green onions.
4. Pull the pan. After the oil burns blue smoke, stir-fry the ingredients. The fire should not be too big, mainly to stir-fry the fragrance.
5. When the onion and garlic turn yellow, you can take out the ingredients for later use. Pay special attention to the red pepper, which will not look good.
6. Use the remaining oil to fry fish! The oil temperature is 6 minutes.
7. Slightly yellow on both sides, or slightly fried. Be careful when turning over the fish. If you break it, you'll break the pot.
8. Then you can put a small bowl of water (there is no soup in the family) and start cooking-there is a lot of fire and oil in the restaurant, and people even cook it all in oil, so the family will use their own methods! Adding the most important yellow wine+soy sauce after boiling is a step to remove fishy flavor and dye.
9. Add the previous ingredients and burn them together. Add a little salt to the soup, and consider the amount, because soy sauce is also salty, and then add sauce, including the fish itself and the taste! Keep pouring the juice on the fish to ensure uniform heating.
10. Add a spoonful of bean paste, which is my favorite thing.
1 1. After a short time, the fish will be cooked, and after a long time, it will easily destroy the shape.
12. Now put the fish on the plate and sprinkle with onion leaves.
13. There's still some soup in the pot. What's the essence! Add a little sugar, vinegar and vegetarian food, mix the starch at the bottom of a bowl, put it in the pot, bring it to a boil with high fire, stir it quickly and evenly, and take it out when it is a little sticky.
14. The last process-pour the soup! Control the amount of juice by yourself. If it is too dry, it will be tasteless if it is too much.