Braised crucian carp is a dish that appears very frequently on everyone’s dining table. First, it is not difficult to make, and it is bright red and delicious, which attracts appetite. Moreover, crucian carp is high in protein and low in fat, which is good for the spleen and brain. It has health-care effects, so quickly make it and eat it, making sure to eat it every time.

Ingredients

One crucian carp

3 grams of ginger

2 grams of garlic

2 grams of sugar

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Half spoon of light soy sauce

1 spoon of bean paste

1/4 spoon of dark soy sauce

Half spoon of cooking wine

Appropriate amount of dried chili

Appropriate amount of chicken powder

Appropriate amount of oil

Procedure steps

1. Prepare a crucian carp, not too big, it will be more It's a bit hard to taste, not too big or too small, just right. When killing, be sure to break it open in the middle. In order to make the shape look better, wash away the blood.

2. Make cross cuts on both sides of the slaughtered and processed crucian carp.

3. Sprinkle an appropriate amount of salt, then sprinkle an appropriate amount of cornstarch, shake off the excess, and marinate for about ten minutes to absorb the flavor.

4. Shred the ginger, mince the garlic, and cut into small pieces for later use.

5. Put an appropriate amount of oil in the pot, a little more, heat it until it is 50% hot, and add the crucian carp.

6. When frying, use a spatula to continuously pour oil on the fish. Take out the fried crucian carp when it is cooked for about three minutes.

7. Leave oil at the bottom of the pot, add a little dried chili pepper, shredded ginger, minced garlic, and white scallions.

8. Pour in another spoonful of bean paste and stir-fry until fragrant, until red oil appears.

9. Continue to pour in a little cooking wine

10. Pour in an appropriate amount of water, add half a spoon of light soy sauce, a quarter spoon of dark soy sauce, a small amount of salt, chicken powder, and sugar. Mix well and bring to boil.

11. Add the fried crucian carp, use a spatula to continuously pour the soup onto the fish, cover the fish, and simmer over low heat until one-third of the soup remains. Gently shovel it to avoid smearing the bottom of the pot.

12. Transfer the cooked crucian carp to a plate and add appropriate amount of water starch to thicken the remaining soup at the bottom of the pot to make a sauce.

13. Pour the thick sauce on the fish and sprinkle with green onion leaves. Home-cooked ones are always everyone’s favorite. It’s a simple way to make, but it’s very appetizing.