How to make braised crucian carp The fish bones should be soft and edible, like canned fish

It is very beneficial to eat some crucian carp regularly, such as congenital deficiency, acquired disorders, and postpartum, post-surgery, and post-illness frail people can eat it regularly.

The first is to prepare a crucian carp, ginger, green onion, peanut oil, salt, a little pepper, dark soy sauce, and an appropriate amount of wet cornstarch.

Then the crucian carp is killed, the flower knife is drawn, the ginger is peeled and shredded, and the green onion is shredded. Heat the oil in the pot, when the oil temperature is 110 degrees, add the crucian carp, fry until golden brown, and pick it up.

Finally, leave oil in the pot, put in shredded ginger, green onions, stir-fry in a fragrant pot, put in crucian carp, pour in soup, add salt, monosodium glutamate, pepper, dark soy sauce and burn thoroughly, thicken with wet, and pour sesame oil.

Crucian carp is rich in nutrients, everyone loves to eat, using crucian carp as raw materials, can cook a lot of dishes, the following introduces the practice of braised crucian carp.

Ingredients: one fresh crucian carp, about 400 grams.

Seasoning: ginger slices, chives, cooking wine, soy sauce, cooking oil, refined salt, monosodium glutamate, sugar, etc.

2. Heat the wok, add the oil, when the oil temperature is high, put in the crucian carp, fry the fish until the skin on both sides is tight and golden.

3. Put a small amount of cooking oil in the wok, add ginger slices and green onions to stir-fry to make a fragrance, put an appropriate amount of water, put in the crucian carp after the water boils, pour in cooking wine, put an appropriate amount of refined salt, white grain, soy sauce, and turn to low heat to fire.

4. When the soup is thick, add monosodium glutamate, put chopped green onions, pour oil, and put them out of the pot and box, so that a pot of braised crucian carp with rich green onions, delicate taste, salty and sweet is made.

Braised crucian carp Ingredients: one crucian carp.

Seasoning: shallots, ginger slices, soy sauce, cooking wine, sugar, vinegar.

Method: 1) Choose four or two crucian carp, wash and plane, scrape the scales, cut the green onion into sections, flatten the garlic, slice the ginger, and do not use a knife ring on the fish.

2) Heat the pot, rub it with ginger, pour an appropriate amount of oil, put the fish in to fry after it is hot, fry it on both sides, add cooking wine, soy sauce, put sugar, drop a few drops of vinegar, pour boiling water over the fish body, put green onions, ginger and garlic, turn over and cook for a while, drain the soup over high heat and sprinkle coriander leaves (green onion segments) from the pot and put it on a plate.

I'll tell you how to make fish in a pressure cooker, and the bones and bones can be eaten and turned into calcium. A bag of tomato sauce, two tomatoes, green onions, ginger and garlic, a can of beer, Sichuan pepper, seasoning, salt, sugar, dark soy sauce, bay leaves, and hot sauce if you like.

Method: Wash the fish and cut it into sections and drain it, cut the tomatoes into small pieces, pat the ginger flat, cut the green onion into sections, and slice the garlic.

Put the oil pan on the heat, add the ingredients and peppercorns to cook the fragrance, add the fish segments, green onions, ginger and garlic, beer, tomatoes, tomato sauce and stir-fry, then add sugar, salt, dark soy sauce, bay leaves, and spicy sauce. After boiling, adjust the taste, pour the fish with the soup into the pressure cooker, the soup should cover the fish, if the soup is less, continue to add beer, do not add water. Cover the lid and cover valve, change to low heat after deflating the fire twice, and simmer for 20-30 minutes.

Turn off the heat and simmer for 3-5 minutes, you can eat it, a pot of tomato sauce fish with color and fragrance is ready, even the spines are crispy, delicious and nutritious, very suitable for the elderly and children to eat, do more can be put in the fresh-keeping box to eat slowly.

If you want to eat soft, it is better to use an electric pressure cooker.

This kind of fish is generally made by picking small fish, and the small fish must be fried thoroughly in an oil pan before being braised.

Then you have to cover it for a while, and it is braised crucian carp, and the longer it is less, the more flavorful it will be.

Add more vinegar and simmer for a longer time to achieve the effect you want.