The most authentic way to make braised crucian carp is as follows:

Main ingredient: one crucian carp.

Accessories: 10g of garlic, 5g of ginger, 2 tbsp of soy sauce, 1 tbsp of dark soy sauce, 2 tbsp of sugar, 2 tbsp of cooking wine, 1g of salt, 20g of canola oil, and 1 small piece of black fungus.

1, the preparation of materials, crucian carp to remove viscera gills clean, back cut flower knife, black fungus soaked and clean, ready to garlic cloves and good chili pepper a little.

2, add canola oil to the pot, heat the frying pan, put the crucian carp, frying until both sides of the skin to slightly yellow fish body up.

3, put a good chili pepper and garlic cloves, add a little cooking wine.

4, the pot into the soy sauce, soy sauce, salt, sugar and other seasonings, put the right amount of water, add the black fungus, stew for 10 minutes.

5, large fire juice until the soup thick, serving plate can be.