Braised crucian carp is the most common practice, and it is also a popular home-cooked dish.
foodstuff
Ingredients
crucian
1
ingredients
oil
of appropriate amount
salt
of appropriate amount
Onion ginger
of appropriate amount
garlic clove
six
dark soy sauce
10ml
light soy sauce
20 ml
ketchup
20 grams
cooking wine
25 ml
white sugar
5 grams
Water starch
of appropriate amount
Egg liquid
a little
Steps of braising crucian carp:
1. Scaled crucian carp and washed internal organs for later use.
2. Draw a flower knife on both sides of crucian carp.
3. Then put some egg liquid on both sides of the fish.
4. Pour the oil into the pan and fry the crucian carp until it is over.
5. Don't turn over in a hurry, wait a moment and shake the pot, the fish can shake, and then turn over until the fish is slightly yellow on both sides.
6. Pour oil into the wok and saute shallots, ginger and garlic.
7. Add tomato sauce.
8. Stir-fry tomato sauce until fragrant.
9. Add the fried crucian carp.
10. Add a proper amount of water.
1 1. Add cooking wine.
12. Add soy sauce.
13. Add soy sauce.
14. Add sugar
15. When the fire is large, the soup can be poured on the fish continuously with a frying spoon during the burning process.
16. Fire 10- 15 minutes, the soup is half dry, and the onion and ginger are picked out.
17. Take out the fish, add a little salt and chicken essence to the soup, pour in water starch and stir well.
18. Then pour the soup on the fish.
Tips
Crucian carp should be slaughtered with fresh crucian carp, and the taste is delicious.
Wash the black film in the belly of the fish, and then fry the fish until it is slightly yellow, so that the fish will not smell fishy.
I like to smear the fish with a little egg liquid, so that the fish won't break skin easily when fried, or I can smear a little salt. (Pinlue Library www.pinlue.com)?