Making ingredients

Braised crucian carp

Side dishes: small crucian carp, coriander, onion, ginger, garlic, red pepper;

Ingredients: soy sauce, rice wine, cooking wine, water, a little chicken essence, sugar, pepper.

Production process

1. It is best not to use too big crucian carps, but fresh ones. Clean the crucian carp and hang it to dry in water;

2. Don’t dry it for too long. Apply cornstarch powder all over the body (use flour if you are making big dishes such as squirrel fish), and slide it into the boiling oil while holding the tail in your hands. Fry on medium, pouring oil over them with a spatula carefully so as not to break the skin. Fry until both sides are browned, remove from the pan and filter the oil. The hot fish will become crispy when exposed to wind. 3. There is a little oil left in the pot, turn on the heat, add onions, ginger, garlic, and red pepper, stir-fry for ten seconds;

4. Lay the fried fish flat on top of the side dishes, add soy sauce, Bring rice wine to a boil over high heat;

5. Turn over, add sugar, salt, pepper and a little MSG. Add water to cover the fish. Cover and cook for 5 minutes (less is fine, as long as it's cooked);

6. When the juice is thick and fragrant, remove from the pot. Start with the fish, then cover the fish with the garnishes.

7. Put the pot into the container (after putting it in, sprinkle some vinegar evenly on the fish body, which can increase the umami flavor and make the color more bright and attractive, and can lock in nutrients and prevent them from being lost easily. ).