Side dishes: crucian carp, coriander, onion, ginger, garlic and red pepper;

Ingredients: soy sauce, yellow wine, cooking wine, water, a little chicken essence, sugar and pepper.

production process

1, preferably not too big and fresh. Cleaning crucian carp, and drying;

Don't let it dry for too long. Wipe your body with flour (if the squirrel fish is a big dish, use flour). Slide the tail into boiling oil and fry it carefully with a shovel to avoid breaking the skin. Fry until both sides are brown, remove the oil from the pot, and the hot fish will be crisp when it sees the wind.

Braised crucian carp (20 strips)

3. There is a little oil left in the pot. Add onion, ginger, garlic and red pepper and stir-fry for ten seconds.

4. Spread the fried fish on the side dish, add soy sauce and yellow wine, and boil over high fire;

5. Turn over and add sugar, salt, pepper and a little monosodium glutamate. Add water but don't touch the fish. Cover and cook for 5 minutes (less is ok, just cook);

6, see the juice is delicious, start the pot. Fish first, then cover the fish with side dishes.

7. Put the pot into the container (sprinkle some vinegar evenly on the fish after putting it in, which can increase the umami flavor, make the color more bright and attractive, and lock the nutrition and prevent the loss).