How to make fried braised crucian carp delicious, and the home cooked practice of frying braised cru

Ingredients: Crucian carp.

Ingredients: Green onions. Garlic.

Coriander. Flour.

Seasoning: vinegar. Light soy sauce.

Dark soy sauce. Pepper.

Anise. Ginger powder.

Sesame oil. Method:

1.Crucian carp, because the preparation method is fried, try to choose one less than 250 grams.

2.Green onions, which were planted last winter, are now edible.

3.Flour to taste.

4.1 clove of garlic.

5.Sichuan peppercorns, anise and chili peppers are as you like.

7.Dig out the green onions with the earthy taste.

8.Wash and set aside.

9.Put the cleaned crucian carp in flour and evenly coat both sides with flour for later use.

10.Put oil in a wok and fry the fish dipped in flour when the oil is hot.

11.Put them in the pot one by one, don't rush to turn them over, and then turn them over after one side is fixed, so that you can fry the perfect fish body.

12.Fry until golden brown on both sides, remove from pan and set aside.

13.Pinch the parsley directly into long sections by hand and set aside.

14.Peel the garlic and cut into garlic slices for later use.

15.Cut the green onion into long sections, the green onion leaves are a good thing, and you don't need to throw them away, just pull them into a green onion knot and put it into the pot.

16.Add oil to the pan and stir-fry the peppercorn and anise until fragrant.

17.Add the chili pepper and stir-fry until fragrant.

18.Add water to the pot and add dark soy sauce, light soy sauce and vinegar at the same time, because vinegar is the main condiment, you can put it in moderation, and in the process of simmering, vinegar and other seasonings will synthesize a good taste, because there is no ginger in it, you can put in an appropriate amount of ginger powder.

19.Add the green onion and garlic slices.

Nutritional value of crucian carp.

Crucian carp, also known as carp, tuna, is the meat or whole of the carp crucian carp. Freshwater fish, the body shape is flattened, the back ridge is raised, the length can reach more than 20 centimeters, the head is small and beardless, commonly known as the happy head, crucian carp (Hubei), crucian carp melon seeds (northeast), river crucian carp (Shanghai), moon carp (Guangdong), the ancient name of the ray, carp, cold carp. Rivers, lakes, and lakes across the country

20.Add the fried fish, cover the pot and simmer until the soup is beautiful, sprinkle in the coriander, drizzle with sesame oil and enjoy.

The taste of the fish made by this method is very delicious, although the fried and stewed fish is very simple, but there are still points, first, you must use fresh fish, that is, the fish you bought is live fish, slaughtered and eaten, and the fish that is not fresh is not suitable for this practice. Second, the fish is marinated without salt to maintain the umami of the fish.

Large crucian carp, green onion, ginger and garlic, seasoning, white vinegar, light soy sauce, cooking wine.

1.Wash the crucian carp and place it with a thin layer of flour.

2.Fry in hot oil until golden brown on both sides.

3.Slice the green onion into sections, ginger and garlic.

4.Use cooking wine, light soy sauce, white vinegar, salt, and sugar to make juice for later use.

5.Spread the shallots, ginger and garlic flat on the bottom of the pressure cooker.

6.Top with the fried crucian carp.

7.Pour in the seasoned juice and add water to cover the crucian carp.

8.Cover the pot with a lid and steam for 20 minutes, at which point the soup has just dried up.

9.It's very soft on a plate. 2 crucian carp.

Minced ginger to taste.

Minced garlic to taste.

Light soy sauce 2 scoops.

Balsamic vinegar 1 tbsp.

2 tablespoons cooking wine.

Green onion to taste. Ginger slices to taste.

Balsamic vinegar 2 tablespoons.

1 tablespoon of white wine.

Sugar: Appropriate amount.

Salt 1/2 tbsp.

Sichuan peppercorns to taste.

Half a small bowl of water.

How to make Voice.

1. Prepare the required ingredients.

2. Wash the fish (be sure to clean the black peritoneum of the crucian carp, otherwise there will be a fishy smell), put the fish in a large bowl, and add the prepared sauce (2 spoons of cooking wine, a little ginger, a little minced garlic, 6 shallots, 2 spoons of light soy sauce, 1 spoon of balsamic vinegar).

3. Cover and marinate in the refrigerator for 20 minutes.

4. Drain the marinated fish (friends who are afraid of frying and pasting can sprinkle a little flour on the fish) 5. Stir up the oil pan, burn the oil until it smokes, and then put the fish in (so that the fish will not stick to the pan) 6. Fry the fish until golden brown on both sides.

7. Put a layer of green onions at the bottom of the pressure cooker.

8. Place the fish lightly on top of the green onion and pour the marinated sauce over the fish.

9. Pour in 2 tablespoons of balsamic vinegar in turn.

10. 1 tablespoon of liquor.

11. Salt to taste.

12. Appropriate amount of granulated sugar.

13. A little peppercorns.

14. Spread the ginger slices on the fish.

15. Add some green onions.

16. Pour in 1 small bowl of water (not too much water, it will not stick to the bottom) 17. Pour in 1 small bowl of water (not too much water, it will not stick to the bottom) 18. After the fire is burned to the pressure limiting valve, turn down the heat and burn for about 30 minutes.

Method:1.Use scissors or a tool such as a scale planer to scrape off the scales, (scrape in the direction of the scales), take out the gills, clean up the crucian carp, and use a knife to scratch the body of the fish every 2 cm or so.

2.Put it in a pot and add salt to taste. Marinate for 10 minutes, then stir in the flour.

Let the flour coat the whole body of the fish. When the oil is hot, put it in the pan; (Cover more than half of the fish with oil) and fry for 5 minutes, then turn the fish over. (Don't break the fish in the process of turning) fry for another 4 minutes, and the fish will be golden brown.

Don't get too hot! Otherwise, the fish will be fried and dried up. Lack of nutrients.

3.Mix all the ingredients into a juice; In a slightly larger bowl, add half a bowl of soy sauce. Add a small amount of vinegar.

Then add Sichuan pepper, spices, dried chilies, green onions, ginger slices, garlic, and cooking wine. Mix the sugar evenly, and feel that pouring it into the pan can cover half of the fish. Adjust the oil on the fried fish, then pour the seasoned juice into the pan and put the fish in when it boils (a small amount of salt at this time).

Cover and simmer for about 5 minutes. Flip the fish over and simmer for a while until the soup in the pot is running out! A dish of stewed crucian carp with full color and flavor is ready to be cooked.

1. Ingredients: 10 crucian carp, 10 spoons of soy sauce, 5 spoons of rice vinegar, 5 spoons of cooking wine, 3 spoons of sugar, 1 head of garlic, 7 pieces of ginger, 8 slices of Qiwan Brigade, 1 green onion, 3 star anise, 1 piece of cinnamon, 1 small bowl of water, 1 handful of shallots.

2. Clean up and wash the crucian carp.

3. Spread the shallots to the bottom of the pot.

4. Put the fish on top of the green onions.

5. Put green onions, ginger slices, garlic cloves, star anise, and cinnamon on top of the fish.

6. Pour the seasoning into it and marinate for about half an hour.

7. Put it in the electric pressure cooker and set the time for 30 minutes.

8. When the time is up, take out of the pot after deflating.

Raw material: live fish.

Ingredients: diced pork with fat and lean, diced shiitake mushrooms.

Seasoning: salad oil, bean paste, chopped green onion, minced ginger and garlic, soy sauce, sugar, vinegar, cooking wine, clear soup, water starch, monosodium glutamate.

Production process] production: 1The fish is washed to clean the blood, control the dryness, and make a few cuts on both sides of the fish. Heat the pan and pour the salad oil. Fry the fish in boiling oil, see the edge of the fish curl, and remove it.

2 Leave some base oil in the pot, stir-fry the diced meat, add the bean paste and stir-fry, when you see the oil turn red, add diced mushrooms and some green onions, minced ginger and garlic and stir-fry, pour in the clear soup. Put some soy sauce, vinegar, cooking wine, put in the fried fish, take it out and put it on a plate.

3 Add MSG to the pot. Thicken the juice with water starch, pour it over the fish, and sprinkle the remaining chopped green onion with special care: rub the bottom of the pan with ginger slices, so that the fish will not stick to the pan when frying.

The main ingredient is large crucian carp.

Excipients: chicken essence, white sugar, ginger.

Onions, garlic, peppercorns, mash.

The steps of the preparation of the yellow braised crucian carp.

Heat the pot until the oil is hot, and when it is hot at 8, put the fish in the pot [pay attention to dry the water on the fish with a towel first] and fry it violently, fry it for about 10 minutes, fry the fish crispy, and remove from the pot.

Turn off the low heat, stir-fry the green onions, ginger, garlic, peppercorns and perfume fish seasonings, put a small spoon of sugar, chicken essence, and half a spoon of mash mixed with half a bowl of water in a pot to boil.

Put the fried fish in the pot, simmer over low heat, pour the juice in the pot on top of the fish while cooking, and put the lid on the pot and cook until 3-5 minutes.

Ingredients: 500g of fish

300g shallots

Ginger in a chunk.

Huadiao wine to taste.

Light soy sauce to taste.

Dark soy sauce to taste.

Sugar: Appropriate amount.

Salt to taste.

Essence of chicken to taste.

Preparation of braised crucian carp.

Wash the fish and remove the internal organs, pick and clean the shallots and dry them, peel and cut the ginger into large slices for later use.

Heat the oil in a pot, stir-fry the ginger slices, add the fish on both sides and fry the yellow, and set aside.

Heat the oil in the pot, put in the green onion and fry it until fragrant, the green onion here needs a large amount, not only to remove the fish, but also to its aroma and fish fragrance.

Wait until the green onion is fragrant before adding the fish, which will taste better.

Add an appropriate amount of Huadiao wine, add an appropriate amount of light soy sauce and dark soy sauce, salt, chicken essence, and sugar. Add an appropriate amount of water (about 1 2 parts of the ingredients) and add a layer of shallots over the fish.

Bring to a boil over high heat, turn to medium-low heat and simmer until the soup is thick. Do not stir the fish after adding water, wait until the soup boils and it will submerge to the surface, then scoop some of the soup with a spoon from time to time and pour it on, so that the fish can remain intact.

The correct way to do this together is to wash the fish and control the dry seeds to sleep. Then put oil on the fish and fry it on both sides to make it like a ga-like style. Then boil the oil a little, green onions, ginger, garlic, cinnamon, star anise.

There are also bay leaves, put some pepper fish, stew for a longer time, add a little more soup, such an opportunity to stuff out is very delicious.

How to make it: Method 1.

Steps: 1. Dig the gills of the crucian carp to remove the scales, pull out the fishy line, and clean it. Add about 1 tablespoon of cooking wine and pour over the body and belly of the fish. Marinate for ten minutes.

2. Heat the wok and wipe it back and forth in the pot with ginger slices. (Tricks for frying fish without breaking the skin) 3. Use kitchen paper to wipe off the water on the fish.

Steps. Steps.

4. Put oil in the pot and add the crucian carp. Fry on both sides until golden brown, remove and set aside.

5. Stir-fry the shredded ginger, dried chili peppers, and Sichuan pepper star anise with the leftover oil.

6. Add the miso and stir-fry.

7. Add 2 bowls of water.

8. Add the fried crucian carp and bring to a boil over high heat. Simmer over low heat for about 15 minutes.

9. Remove the stewed fish and put it on a plate.

10. Add the minced garlic to the remaining broth.

11. Bring the fire to a boil.

12. Pour the soup over the fish and serve. [3]

Precautions. 1. Rubbing the pan with ginger is to prevent the fish from breaking the skin during the frying process.

2. When the fish is fried in the pan, do not turn it immediately. When the fish is golden brown, turn again.

3. Since the sauce is already very salty, there is no need to add extra salt.

4. Step 11 In the process of boiling the juice, you can also add appropriate water starch to thicken the soup and then pour it into the fish.

Practice 2. Steps:

1. Slaughter and wash the small crucian carp, and put rice wine on it to remove the fish.

2. Chop the ginger, garlic and bean paste into minced pieces, mix them together, 3. After the wok is on the fire, put the vegetable oil and heat it. Fry the small crucian carp in a pan and scoop it up.

4. Put the ginger, garlic and bean paste mixture into the oil pan and stir-fry until fragrant.

5. Put the fish in a pot and add cold water so that it is just over the fish.

6. Simmer for 15 minutes, add soy sauce, vinegar, sugar, cooking wine, and mash.

7. Cook for another 5 minutes and then pick up the fish and put it on a plate.

8. Add chopped green onions to the pot and drain the soup. Drizzle the soup from the pot over the fish.