Braised crucian carp home cooking, braised crucian carp home cooking

Braised crucian carp. Ingredients: crucian carp, green onion, balsamic vinegar, soy sauce, cooking wine, Sichuan pepper, star anise, salt, sugar, ginger, garlic.

Steps: Step 1: Fresh crucian carp, remove the gills and scales, disembowel, wash it, sprinkle a little dry flour on the surface, and fry until golden brown on both sides for later use.

Step 2: Green onions, ginger and garlic for later use.

Step 3: Heat the oil, add the pepper and star anise and stir-fry until fragrant.

Step 4: Add green onions, ginger and garlic and stir-fry until fragrant.

Step 5: Pour in the fried crucian carp.

Step 6: Cook the balsamic vinegar and cooking wine.

Step 7: Add an appropriate amount of soy sauce, sugar, and salt.

Step 8: Put in an appropriate amount of water and cover the crucian carp.

Step 9: Bring to a boil over high heat and turn to medium heat to simmer to taste.

Step 10: Turn off the heat when the soup is thick.

Step 11: Serve on a plate.

Step 12: Finished product drawing!

Tips:

To make this dish, keeping the poncho intact is key, and there are a few main tips:

1. Put a flower knife on the fish and smear it with a thin layer of salt, which can better absorb the flavor, and secondly, it is not easy to stick to the pan, but it needs to be noted that there is a little bit of salt, because you have to put soy sauce later, otherwise it will be too salty;

2. When frying fish, be sure to wait for the oil to be particularly hot and the ginger slices are smoking, and then the fish should be served, and you can't turn it. Wait until one side is browned and then flip it over and fry the other side, don't always flip it.

3. There is also a simpler trick, sprinkle some salt in the hot oil, pour the fish into it and fry it, and it will not stick to the pan.

Braised crucian carp is spicy and delicious, nutritious, fatty and juicy, delicious, crucian carp can be braised in soup, steamed and other methods, the following shares a braised crucian carp practice.

Ingredients: 2 crucian carp (1 piece about 3 or 4 taels).

Seasoning: 3 grams of bean paste, 2 grams of oyster sauce, 2 grams of chicken essence, 2 grams of light soy sauce, 2 grams of soy sauce, 2 grams of sugar, 10 grams of cooking wine, a little balsamic vinegar, a little pepper, salt, vegetable oil, sesame oil, ginger, green onion, garlic, and red pepper.

Production: 1First, clean and drain the crucian carp, cut out a line knife on both sides of the crucian carp, and marinate with a little salt on the surface and inside the belly of the crucian carp for 15 minutes.

2.Cut the green onion into sections, mince the garlic, cut the ginger into ginger strips, and mince the red pepper for later use.

3.Heat a pot and add a little vegetable oil, fry the crucian carp until golden brown on both sides, remove and set aside.

4.Leave a little oil in the pot, add green onions, ginger, garlic, and red pepper to stir up the fragrance, add bean sauce and continue to stir-fry the red oil, add an appropriate amount of water to boil the cooking wine, oyster sauce, light soy sauce, soy sauce, and sugar to adjust the bottom taste, put the fried crucian carp into the pot, cover the lid, and cook over low heat for 5 minutes.

5.Lift the lid, turn the crucian carp over and cook until both sides are flavorful, add the chicken essence and drizzle with balsamic vinegar to taste again.

6.Finally, sprinkle with pepper, drizzle with sesame oil, remove from the pan and sprinkle with chopped green onions.

Tips: After washing the crucian carp, cut out a knife and touch it with salt to marinate it, so that the crucian carp can taste better.

When frying crucian carp, heat the pan so that it does not affect the appearance of the dish.

The home cooking method of braised crucian carp is as follows:Ingredients: 1 crucian carp, 1 piece of ginger, 1 garlic, 1 green onion, appropriate amount of salt, appropriate amount of sugar, appropriate amount of vinegar, appropriate amount of soy sauce.

1. Clean the crucian carp and prepare garlic, shallots and ginger slices.

Second, you can make a few cuts on the back of the crucian carp and slash it with a little salt.

3. Rub the pot a few times with ginger slices, then pour the oil.

4. Warm the oil, add the fish, and fry both sides over medium heat.

5. Add an appropriate amount of soy sauce, vinegar, sugar and water.

6. Add the garlic, shallots and ginger slices to the pot.

7. Pour in an appropriate amount of boiling water, cover the pot, and cook over medium heat.

8. Cook until the soup is almost dry.

9. Serve on a plate and serve.