How to cook braised crucian carp is delicious and home cooked

Ingredients: crucian carp, ginger, green onions, cooking wine, dark soy sauce, steamed fish soy sauce, light soy sauce, vinegar, sugar, salt, chicken essence.

Production steps: The first step: clean the crucian carp, then mark the flower knife on both sides, and finally use absorbent paper to absorb the water on the fish.

Step 2: Prepare an appropriate amount of ginger and green onions, one part minced and the other part sliced. Then put a little chopped green onion and ginger in the fish belly, which can remove the smell and increase the freshness.

Step 3: Heat the pan. Heat the pan well and turn the pan so that all sides are evenly heated.

Add a spoonful of oil to the pan, then use a spoon to scoop the oil onto the four walls of the pan, when it is hot, pour out the hot oil, then add another spoonful of cold oil, repeat the above steps, the oil is heated again and pour out.

Step 4: After the pot is heated, add a little cold oil to the pot, put in the processed crucian carp, do not touch it first, wait for the fish skin to fry and shape, shake the pan to heat it evenly. Fry on one side until golden brown, then turn over until golden brown on both sides.

Step 5: Add ginger slices and green onions to the pan, continue to fry for a while, and then pour a little cooking wine from the side of the pan to remove the smell. Then add a little dark soy sauce, steamed fish soy sauce, light soy sauce, vinegar and sugar to enhance the color and flavor.

Step 6: Add an appropriate amount of water to the pot, then add a little salt and chicken essence to taste, bring to a boil over high heat, turn to low heat and simmer for 15 minutes, and stew the fish until it tastes. Finally, turn on the high heat to thicken the soup and put it on a plate, then sprinkle a little green onion and eat.

Preparation of braised crucian carp.

Preparation of braised crucian carp**11Wash the crucian carp and make a few cuts on the body of the fish with a knife, both sides of the body. Put it in a basin and sprinkle it with an appropriate amount of salt and a little white wine. Apply salt and white wine to the fish by hand and marinate for half an hour.

Preparation of braised crucian carp**22Cut the garlic into garlic slices, cut the green onion diagonally into green onion segments, cut the ginger into shredded ginger, and cut the dried chili pepper into segments.

Preparation of braised crucian carp**33After the fish is marinated, sprinkle dry starch on both sides of the fish and pat well.

Preparation of braised crucian carp**44Pour a little oil into a non-stick frying pan and fry the crucian carp when the oil is hot.

The practice of braised crucian carp**55Both sides are fried and golden browned.

Preparation of braised crucian carp**66Pour the remaining oil from the fried fish into the pan, add green onions, ginger, garlic and dried chili peppers and stir-fry until fragrant.

Preparation of braised crucian carp**77Pour in a little light soy sauce.

The practice of braised crucian carp**88A pinch of teriyaki soy sauce.

The practice of braised crucian carp**99Two tablespoons of sugar.

Preparation of braised crucian carp**1010Add boiling water to taste.

Braised crucian carp recipe**1111Add the fried crucian carp and pour the soup over the fish with a spoon and pour it over the fish several times.

The practice of braised crucian carp**1212Cover and simmer over medium-low heat for 10 minutes.

Braised crucian carp recipe**1313After 10 minutes, the soup is almost ready, add a little salt, chicken essence, and turn off the heat.

Preparation of braised crucian carp**1414Serve on a plate and garnish with shredded green onions.

Teach you how to make braised crucian carp fresh and delicious.

How to cook braised crucian carp? Clean up the crucian carp, change the knife, pour it into the pan and fry until it is golden brown on both sides, then pour it into the pot and add the green onion and ginger cooking wine bean paste to stir-fry and stew.

Ingredients: crucian carp, chopped pepper, ginger, green onion, salt, dark soy sauce, monosodium glutamate, sesame oil.

1. Wash the fish and remove the internal organs, evenly smear a little salt on the whole body, and make a few cuts on both sides of the fish. Wash and chop the ginger and shallots, and chop a little chili.

2. Cook the pot slightly smoking, put the oil to boil eighty percent hot, and fry the fish until golden brown on both sides.

3. Add 200ml of water, ginger and shallots, dark soy sauce, monosodium glutamate, sesame oil, and cook for 3 minutes until the soup is closed

Ingredients for braised crucian carp: crucian carp.

Ingredients for braised crucian carp: green and red peppers, green onions, ginger, garlic.

Seasoning of braised crucian carp: salt, soy sauce, cooking wine, vinegar, sugar, starch braised crucian carp:

1. After the fish is processed and washed, draw three knives on the back, sprinkle a spoonful of salt and wipe it well, mince the green onion, ginger and garlic, cut the green and red pepper into strips, and mix the soy sauce, cooking wine, vinegar, sugar and a small amount of salt with starch and water to make juice for later use;

2. Fry the fish on both sides in hot oil and bring out the golden brown;

3. Leave the bottom oil in the pot, add green onions, ginger, garlic, green and red peppers and stir-fry;

4. Pour in the sauce and bring to a boil, put in the fish, simmer over low heat, and finally reduce the juice over high heat.

Teach you how to burn crucian carp without fighting stuffy fish, which is fresh and fragrant and withered.

Braised crucian carp cavity refers to the practice of reed fish.

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

2.Make a few even cuts on the fish, and massage the fish 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 a sauce.

4.Heat a 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 the fried fish, then pour in the seasoning, and add a bowl of hot water to cover the fish.

7.Bring to a boil over high heat and simmer over medium heat. When the soup is about to dry, simmer the choppy coriander until the soup is dry.

How to cook braised crucian carp? Clean the crucian carp in the shed, change the knife, pour it into the pot and fry it until it is golden on both sides, then pour it into the pot, add green onions, ginger, cooking wine, beans, and dismantle the petal sauce and stir-fry and stew the positive bend.

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The family suspects that the round belt is often braised with crucian carp celery and reed, and the fish cavity reed.

Braised crucian carp is a false tease, and the poor tone refers to lifting fish.