How to make braised crucian carp

Ingredients:

Crucian carp about one catty, half of a large onion, two slices of ginger, four pieces of garlic, moderate amount of dried chili, a little bit of braised soy sauce,

Moderate amount of soy sauce, a little bit of salt, a little bit of chicken essence, moderate amount of corn starch, a little bit of white wine, a little bit of shredded green onion.

Steps:

Carp washed clean in the body of the fish with a knife cut a few cuts, front and back both sides. Put it into a basin and sprinkle in the right amount of salt and a little white wine. Use your hands to apply salt and white wine to the body of the fish, marinate for half an hour.

Cut the garlic into slices, cut the scallions diagonally into shallots, cut the ginger into ginger shreds, and cut the dried chili pepper into segments.

After the fish is marinated, sprinkle dry starch on both sides of the fish and pat well.

Pour a little oil into a non-stick frying pan, and when the oil is hot, fry the fish.

Fry both sides of the fish and remove from the pan.

Pour the remaining oil into the pan, add green onions, ginger, garlic and dried chili peppers and stir-fry to bring out the flavor.

Pour in a little soy sauce.

Some soy sauce.

Two spoons of sugar.

Add appropriate amount of boiling water.

Put in the fried crucian carp, use a soup ladle to scoop up the soup and pour it over the fish, several times.

Cover the pot and simmer on medium-low heat for ten minutes.

Ten minutes after the soup is almost closed, add a little salt, chicken essence, turn off the fire.

To plate, sprinkle shredded green onion garnish can be.

Tips

Wash the fish when you must wash the black membrane in the fish belly to clean, otherwise the fish tastes bitter.

Soy sauce and red soy sauce have a salty flavor, and salt is also put in the marinated fish, taste the salt before you put it in.

The best way to fry fish is to use a non-stick skillet so that the fish is in good shape and won't rot.

The fish will be soft during the stewing process, and it will not be good when serving the plate, use two spatulas to shovel it will not be rotten.

How to make braised scallops

Ingredients:

1 scallop, 4-5 green onions, 4 slices of ginger, 5-6 cloves of garlic, 10 or so Chinese herbs, 3-4 dried chili peppers, 2 tablespoons of soy sauce, 1 tablespoon of sugar, 4-5 tablespoons of vinegar, 1 tablespoon of white wine, 1 tablespoon of salt, 1 egg, moderate amount of cooking oil, moderate amount of boiling water.

Steps:

Clean one piece of scallop, remove all internal organs, remove the head and tail, scrape the scale on the surface, rinse inside and outside, cut into 10cm pieces with scissors, drain and set aside.

Knock an egg into a bowl and beat it.

Place the scallop segments in the egg mixture and dip both sides in the mixture.

Heat a frying pan and pour in a moderate amount of cooking oil. When the oil is about 60 to 70 percent hot, add the scallop pieces dipped in the egg mixture and fry on medium-low heat until golden brown on both sides.

Fry the scallops and remove them from the pan to control the oil.

Fry all the scallops in turn, drain the oil and set aside.

Prepare all the ingredients as shown in the picture.

8. Prepare all seasonings as shown.

Please click on the picture to enter the description

9. In the frying pan, there is the leftover oil after frying the fish, after re-heating, put in the dashi, ginger, garlic cloves, dried chili peppers and scallions in order to burst the flavor.

10. Put in the appropriate amount of sugar, soy sauce, vinegar and white wine, stir fry until the sugar dissolves.

11. Put the scallop pieces into the pot, pour in the appropriate amount of boiling water, has just deserted all the scallop pieces as appropriate.

12. Cover the pot with a lid and simmer on high heat for about 5 minutes.

13. Open the lid, change to medium heat and continue to stew, when the soup goes down half of the time, add the right amount of salt to seasoning, continue to stew for 5 minutes.

14. When there is not much soup left in the pot, turn up the heat to reduce the juice.

15. Pick out the extra ingredients and plate the scallops, garnish with some cilantro and carrots.

Tips

Before frying the fish, the frying pan is hot, do not put the oil, with ginger will be the bottom of the pan and around the rub once, frying the fish are not stained pan.

When you put in the ingredients, first put in the big ingredients, and then put in the other ingredients.

I have always preferred to use white wine to cook fish, which is good for removing fishy smells.

The vinegar can be put a little more, the taste of the fish will be more fresh.

Add water directly to the boiling water, so that can quickly lock the nutrients in the fish not to lose.

The fish should be stewed for a while before adding salt, otherwise the fish will be hard.

The scallops have been pan-fried beforehand and are already 7 or 8 years old, and they are thin and very well cooked, so they don't need to be stewed for a long time, 10-15 minutes is enough.

I am more afraid of the fishy flavor, so the scallop surface of the silver scales are rubbed off with a steel ball, in fact, there is also a knowledge of food said the scallop surface of the layer of silver scales is very nutritious, not afraid of the fishy friends can not be completely remove it.