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Braised crucian carp is a common practice. How to make authentic braised crucian carp?
1, clean the abdominal cavity of the fish. Now the water is polluted to varying degrees, so there is a black film in the abdominal cavity of the fish!

2. Cut the knives on both sides of the fish-it will be easy to taste! Because the fish is small, you don't need to cross it, just cut it obliquely for 3 knives-pay attention to cutting into the meat obliquely.

3, sprinkle some salt evenly on both sides of the fish, even in the abdominal cavity, and make a little taste in the early stage! I don't like some methods of dipping powder, because I think it destroys the taste of fish skin.

4. Put the prepared fish on a plate, with shredded ginger, garlic slices, dried peppers and some green onions! Several colors look good together!

5, from the pot, oil burning blue smoke, add ingredients to stir fry, the fire can not be too big, mainly to stir fry the fragrance.

6. When onions and garlic turn Huang Shi, you can take out the ingredients for later use. Special attention should be paid to red peppers not to be fried black, which is not beautiful.

7. Fry fish with the remaining oil! The oil temperature is 6 minutes, both sides are slightly yellow, or slightly fried! ! Be careful when turning over the fish. If you break it, you will break the pot.

8. Then you can put a small bowl of water (there is no soup at home) and start cooking-there is a lot of fire and oil in the restaurant, and people even cook with oil, so the whole family will use their own methods! Adding the most important yellow wine+soy sauce after boiling is a step to remove fishy smell and color!

9. Add the previous ingredients and burn them together. Put a little salt in the soup and consider the amount, because soy sauce is also salty, and add sauce, including the fish itself and taste! Keep pouring juice on the fish to ensure uniform heating!

Add a spoonful of bean paste, which is my favorite ~

10, the fish will be cooked after a while, and the shape will be easily destroyed after a long time. Now put the fish on the plate and sprinkle with onion leaves ― do you think this is good?

1 1, there is still some soup in the pot! The essence is there! Add a little sugar, vinegar and vegetarian dishes, mix the starch at the bottom of the bowl evenly, put it in a pot, boil it over high fire, stir it quickly and evenly, and take it out when it is slightly sticky.

12, the last process-pour the soup! Control the amount of juice by yourself. If it is too dry, it will be tasteless if it is too much! It's done. Easy to learn, what are you waiting for? Try it yourself!