Methods/Steps

Clean and drain the fish, cut the fish with a knife on the back (so that it is easier to taste) and marinate the fish with a little salt for about 20-30 minutes!

Cut ginger, dried chili, peeled garlic, small onions cut scallions, ready to yellow wine, soy sauce (I forgot to take a picture)!

Sit the pot on the fire heating to the pot of hot smoke, pour the appropriate amount of oil heating to hot smoke, shaking the pot so that the pot. All around can penetrate the oil (this step is very important, if the pan is not hot enough, the oil is not enough too hot will stick to the pan), into the marinated fish fry until golden brown, turn over and continue to fry until golden brown!

When frying the second side, put in the garlic, shredded ginger, red pepper and pop, then put in 2 tablespoons of yellow wine, moderate amount of soy sauce, add 2 small bowls of boiling water on high heat and continue to cook!

When the soup is thick, continue to medium heat to reduce the sauce, then you can take a spatula and gently pour the soup on the fish, this time you can sprinkle a spoonful of vinegar to solve the fishy, but I rarely put!

When the soup is not much, you can turn off the heat and plate, sprinkle green onions, pour a thick soup can enjoy this delicious braised fish! p> Sugar 5g

Red chili pepper a little

Water starch moderate

Vinegar a little

Methods/Steps

Carp scales and viscera washed and spare, on both sides of the crucian carp body to make a word knife. Cover with salt, cooking wine, a little vinegar, soy sauce and soy sauce for 15 minutes!

pan pour oil hot with a little salt into the crucian carp fried to. Do not rush to turn over, wait a few moments to shake the pan fish can be shaken, and then turn over until both sides of the yellowish sheng out of the fish standby.

frying pan pour oil burst onion, ginger, garlic, chili, or according to their own taste preferences to add some incense and so on can be!

Put in the fried to the carp. Add the appropriate amount of water.

Boil and then add soy sauce, soy sauce, sugar.

Boil on high heat for 15 minutes, and use a frying spoon to pour the soup over the fish continuously during the boiling process.

The fish is served, add a little salt in the soup, chicken broth, and pour in water starch and mix well.

Then pour the soup on the fish can be.

Ingredients

Chub chub 700 grams

Cooking oil moderate

Salt moderate

Sugar moderate

Peppercorns moderate

Anise moderate

Coriolus Versicolor moderate

Cinnamon moderate

Cinnamon, moderate

Chili sauce, moderate

Dry chili pepper, moderate

Methods/Steps

700 grams of bighead carp, in the grocery store, bighead carp are usually sold separately, bighead carp are much more expensive than the body of the fish. The head is usually used for broth, and the body is usually used for braising, and when cleaning, you need to clean off the black membrane in the belly of the fish.

Preparation of seasonings: pepper, star anise, cinnamon, sesame leaves, dried chili. One of the dried chili pepper cut into sections. In addition to prepare some chili sauce, my chili sauce is my mother's grinding, you can also buy soybean paste, peanut butter and other alternatives in the supermarket.

Iron skillet on low heat, pour cooking oil, and then add the dried chili peppers and ginger, stirring out the spicy flavor and ginger flavor.

Use chopsticks to clip the fish pieces into the pan one by one and start frying, do not touch the fish pieces with a spatula when frying. Note: The fire should be low, not high, and the frying should be done slowly over low heat.

When one side is golden brown, gently turn the fish over with the spatula.

Put all the seasonings prepared above, including peppercorns, cinnamon, star anise, coriander, chili sauce, etc., into the fish pot, then pour in some soy sauce, add some sugar and salt. You can also put some scallions.

Cover the pot and bring it to a boil over medium heat, then reduce the heat to medium-low and boil for about 5 minutes until the soup becomes less and the fish turns soy sauce color.

Turn off the heat, simmer for about 1-2 minutes, and serve to the inside of the plate, so that the braised fish pieces of spicy sweet, a little salty, but very flavorful, very tasty!