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Braised and vinegar fish
material

10 small crucian carp, ginger slices, garlic slices, chopped green onion, red pepper rings, pepper, salt, chicken essence, sugar, cooking wine, light soy sauce and mature vinegar.

working methods

1, crucian carp is clean (big knife, I forgot the small one)

2. Pour the oil into the wok (slightly more oil). The oil temperature is about 80% hot, gently put the crucian carp along the edge of the wok (be sure to take protective measures! Fry for a while, gently shake the pan to avoid sticking, turn one side and continue frying the other side.

3, change the torch to fry thoroughly (remember! Be sure to shake the pot from time to time! Turn the fish over from time to time until both sides are completely fried. Turn off the fire! Take out and control the oil.

4. Dump the excess oil in the pot, leave a little bottom oil and start the fire again. Put ginger slices, garlic slices, onion slices, cooking wine, soy sauce, salt, sugar, chicken essence and vinegar into the pot in turn, stir-fry them with strong fire until they are fragrant, add about 500ml water to boil them with strong fire, and then gently put down the fried fish.

5, the fire is boiled and changed to a small fire for about 40 minutes (think the fish bones should not be so brittle? In fact, 20 minutes is enough), remember to poke it gently with chopsticks halfway to avoid sticking to the pot, and the action must be gentle! Turn the fish over to make it more delicious.

6, 40 minutes later, the soup is not much, sprinkle with chopped green onion and red pepper rings, and turn off the fire for half a minute again. Delicious … That's how crispy fish with vinegar is cooked! ! !