How braised crucian carp is delicious, how braised crucian carp is delicious and simple

Preparation of braised crucian carp.

Materials. Crucian carp one.

Ginger 3 grams.

Garlic 2 grams.

2 grams of sugar.

Light soy sauce 1/2 tablespoon.

1 tablespoon of bean paste.

1 4 scoops of dark soy sauce.

1/2 tablespoon of cooking wine.

Dried chili peppers to taste.

Chicken broth to taste.

Oil to taste. Steps.

1. Prepare a crucian carp, not too big, it will be more difficult to taste a little, not too big or not too small, when you kill it, you must break it from the middle when you open the stomach, in order to wait for the shape to look good, wash the blood.

2. Slaughter the clean crucian carp with cross-shaped knives on both sides.

3. Sprinkle with an appropriate amount of salt, then sprinkle an appropriate amount of cornstarch and wipe it evenly, then shake off the excess and marinate for about ten minutes.

4. Remove the ginger, cut the garlic into foam, and cut small pieces from the beginning for later use.

5. Put an appropriate amount of oil in the pot, a little more, boil until it is 50% hot, and put in the crucian carp.

6. When frying, use a spatula to pour oil on the fish, and take about three minutes until it is cooked.

7. Leave oil at the bottom of the pot, add a little dried chili, shredded ginger, minced garlic and white green onions.

8. Pour in a spoonful of bean paste and stir-fry until fragrant, stir-fry the red oil.

9. Continue to pour in a little cooking wine.

10. Pour in an appropriate amount of water, add half a spoon of light soy sauce, a quarter spoon of dark soy sauce, a small amount of salt, chicken powder, sugar, mix well, and bring to a boil.

11. Put in the fried crucian carp, pour the soup on the fish with a spatula, cover the lid, and simmer until the soup is left one-third of the soup, during which you should use a spatula to gently shovel it, so as not to paste the bottom of the pot.

12. Put the boiled crucian carp out of the plate and put the remaining soup at the bottom of the pot, add an appropriate amount of water and starch to thicken and make the sauce.

13. Pour the mixed sauce on the fish and sprinkle with green onion leaves. Home-cooked is always everyone's favorite, simple method, but very appetizing.

Braised crucian carp. Ingredients: 2 crucian carp, coriander, peanut oil, salt, garlic, cooking wine, light soy sauce, dark soy sauce, 1 green onion, a little oyster sauce, a little sugar.

How to make it: 1. Remove the black membrane and gut in the abdomen, cut off the side fins, and control the water for later use.

2. Evenly cut a few knives on the fish, and massage the fish body with salt and cooking wine.

3. Finely chop the ginger and garlic, and mix the soy sauce, oyster sauce, sugar, vinegar and appropriate amount of water into juice.

4. Heat the pan, pour in more peanut oil than usual, and fry the fish until golden brown on both sides.

5. Put a small amount of peanut oil in another pot, add minced green onion and ginger to the pot and stir-fry until fragrant.

6. Put in the fried fish, then pour in the seasoning sauce, and add a bowl of hot water to cover the fish.

7. Then boil over high heat, simmer over medium heat, and when the juice is collected, add some coriander, and then the soup can be dried out of the pot.

Efficacy: crucian carp contains high-quality protein, and is very easy to digest, we often eat some can be a good way to enhance the body's ability to resist disease, often eat some for hepatitis, nephritis, high blood pressure, heart disease, chronic bronchitis and other diseases have a good conditioning effect, crucian carp is a good spleen and dampness, and appetizing effect, postpartum women stew to eat can be a good supplement to the void milk. The braised recipe is also very delicious and appetizing.

Braised crucian carp is the most common practice in life, it is very delicious to eat, and the nutritional value is also very high, this food is suitable for people of all ages to eat, and for female friends, eating more can be a good beauty and beauty, so you may wish to make and eat some often.

Braised crucian carp is a delicious private dish made with crucian carp as the main ingredient and coriander and red pepper, with spicy and delicious taste, beauty and anti-wrinkle, and rich nutritional value. Crucian carp meat is fatty and juicy, delicious and can be braised in soup, boiled in soup or stewed, so let's teach you how to braise it.

1. Braised crucian carp.

Ingredients: 1 fresh crucian carp.

Ingredients: 4 shallots, 4 slices of ginger, 3 cloves of garlic, 1 tablespoon of Pixian bean paste, 1 tablespoon dark soy sauce, 2 tablespoons light soy sauce, 1 tablespoon cooking wine, a little sugar, a little vinegar.

Production process: 1. Prepare the required materials.

2. Kill and wash the crucian carp, draw oblique knives on both sides of the fish, wipe the water on the surface of the crucian carp with kitchen paper towels, pour oil into the pot and heat it, put in the fish, fry until golden brown on both sides, and then fry the green onions, ginger and garlic until fragrant.

3. Add Pixian bean paste and burn until red oil comes out.

4. Add cooking wine, Lee Kum Kee Tiancheng Flavor, then add Lee Kum Kee's secret braised sauce, add a little sugar and vinegar to taste, sugar is used to improve freshness, vinegar is used to remove the smell and taste, a little bit is good.

5. Pour in an appropriate amount of hot water, bring to a boil over high heat, turn to medium-low heat and simmer for 20 minutes, and turn the fish over halfway.

6. When the crucian carp is crispy and rotten as shown in Step 9, turn to high heat to thicken the soup and sprinkle with chopped green onions.

2. Braised crucian carp in a private room.

Ingredients: 1 crucian carp.

Excipients: 1 green onion, 1 piece of ginger, appropriate amount of garlic cloves, a little star anise, 1 piece of cinnamon, appropriate amount of millet spicy, appropriate amount of Sichuan pepper, 3 bay leaves, appropriate amount of light soy sauce, a little salt, appropriate amount of sweet wine.

Production process: 1. After the fish is washed and processed, then put an oblique knife on both sides, wipe off the water, cut the green onions, ginger and garlic, and millet spicy and set aside.

2. Rub the ginger slices in the hot pan, then pour in the oil, heat to low heat, add star anise, cinnamon garlic cloves, green onion and ginger slices and fry until fragrant.

3. After the garlic turns golden brown, add the bay leaves, fry the peppercorns until fragrant, then remove all the seasonings, turn on the high heat and add the fish, and fry until cooked.

4. After the fish is golden on both sides, remove the remaining oil in the pot, add millet spicy over high heat, stir-fry green onions, ginger and garlic until fragrant, and then pour in half a bowl of sweet wine.

5. Add light soy sauce and salt, add the fish, cook until the soup is thick, and sprinkle with green onion and garlic.

3. Secret braised crucian carp.

Ingredients: 1 fresh crucian carp.

Ingredients: 4 shallots, 4 slices of ginger, 3 cloves of garlic, 1 tablespoon of Pixian bean paste, 1 tablespoon dark soy sauce, 2 tablespoons light soy sauce, 1 tablespoon cooking wine, a little sugar, a little vinegar.

Production process: 1. Prepare the required materials.

2. Kill and wash the crucian carp and draw oblique knives on both sides of the fish.

3. Wipe the water on the surface of the crucian carp with a kitchen paper towel, pour oil into the pot and heat it, add the fish, fry until golden brown on both sides, and then fry the green onions, ginger and garlic until fragrant.

4. Add Pixian bean paste and burn until red oil comes out.

5. Add cooking wine and Lee Kum Kee Tiancheng Taste.

6. Then add Lee Kum Kee's secret braised sauce, add a little sugar and vinegar to taste, sugar is used to improve freshness, vinegar is used to remove the smell and taste, a little bit is good.

7. Pour in an appropriate amount of hot water.

8. After boiling over high heat, turn to medium-low heat and simmer for 20 minutes, turning the fish over halfway.

9. When the crucian carp is crispy and rotten as shown in Step 9, turn to high heat to thicken the soup and sprinkle with chopped green onions.

Preparation of braised crucian carp.

Ingredients: 3 slices of ginger, 2 star anise, green onion, 1 green pepper, appropriate amount of coriander, chicken essence, 15 grams of flavor, 10 grams of light soy sauce, oil consumption, a little cooking wine, a little balsamic vinegar, and an appropriate amount of soy sauce.

Steps: 1. Take out the internal organs of the crucian carp and throw it away, wash the fish inside and out, change the knife on both sides, cut the ginger into diamond-shaped slices, and cut the green pepper into a hob for later use.

2. After the pot is hot, put the oil, heat the oil to 8 over high heat, swing it in the pot a few times, let the pot dip the hot oil around and pour it out. After the hot oil slides the pan, it is a very important step to effectively prevent the pan from sticking.

3. After sliding the pan, add an appropriate amount of clear oil and slowly put in the crucian carp, at this time the fish skin will not stick to the pan, fry until one side is golden brown, then add ginger, green onions, star anise and stir-fry until fragrant, and then fry the other side.

4. Add soy sauce to the pot to evenly color the crucian carp, then add water, and the water just overflows the fish. After the water boils, put an appropriate amount of salt, extremely fresh, light soy sauce and oyster sauce into the pot, add cooking wine to remove the smell, and add a little vinegar.

5. After adding the ingredients, cook over low heat for another 10 minutes, then change to high heat to reduce the juice, always pay attention to the viscosity of the soup during the juice collection process, as long as the soup is on the fish.

6. After the soup is tightened, you can put it out of the pot and put it on the plate, sprinkle a little green onion and coriander to garnish, and it is a set of delicious braised crucian carp.

Tips: 1. The purpose of the crucian carp knife is to make the fish easier to taste, and it looks good and has an appetite when it is cooked.

2. When frying the fish, turn it gently, and don't break the fish skin, because the fish skin is very easy to break at this time.

3. Balsamic vinegar plays a softening role, and it should not be put too much or without.

4. When collecting the juice, pay attention to the fish not sticking to the bottom of the pan, it is easy to paste.

Ingredients: 2 crucian carp.

Onions, ginger and garlic Appropriate amount.

Cooking oil to taste.

One spoonful of bean paste.

Dark soy sauce a little.

Edible salt a pinch

2 green and red peppers.

Coriander to taste.

Method steps.

First, cut the green onions, ginger, garlic, green and red peppers, and coriander for later use, clean the fish, and draw a few knives on both sides. Put a little cooking oil in the pan and fry the fish on both sides until the eyes of the fish are white.

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The fried fish is served first, then put the green onion, ginger and garlic in the oil in the pot, and then dig a spoonful of bean paste into the pot and stir until fragrant. After the fragrance comes out, pour in the dark soy sauce, put the fish in the pot, turn it over slightly, add water, and spread over the fish. Bring to a boil over high heat, change to medium heat and cook for 15 minutes to taste.

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After 15 minutes, add the green and red peppers and coriander, cook for two minutes, and the soup is ready to be put on a plate. Once served, sprinkle with a little more coriander. Served with a bowl of rice, it is delicious and nutritious.

It's very simple, the home cooking method does not like to put too many condiments, less so many additives, the delicious taste of the food itself is the real meaning of the food itself.

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How to make braised crucian carp delicious? The chef teaches you a little trick, which is easy to learn and delicious!

As soon as you learn it, the simple method of braised crucian carp is delicious and nutritious.

It is delicious and simple, and it is recommended that you burn it according to the method of goodwill.

Ingredients: 1 crucian carp, garlic, shredded ginger, chili, light soy sauce.

Production: 1Heat the oil pan, pour in an appropriate amount of cooking oil, put the washed and drained fish into the pan, turn it over in a timely manner, fry until browned on both sides, and put it on a plate;

2.Put the garlic, ginger shreds, and chili pepper into the oil pan and fry until fragrant, put the fish in, pour in the water and overflow the fish, and cook on high heat for 3-5 minutes, without covering the pot (loose fishy smell);

3.Pour the soup in the pot over the fish, add cooking wine and sugar, and remove from the pot.