Braised crucian carp(hong shao ji yu )

Braised crucian carp

Introduction:

"You may think this dish is ordinary when you look at the finished product picture, but Mi Ya tells you that it's a home-made dish. It looks very simple, and cooking fish with rice wine is also characteristic of Nanchang."

Production steps:

Step 1: two crucian carp, clean up, each side of the fish on both sides of the salt, each side of the amount of wipe on the general home seasoning can spoonful of a spoonful, marinate for 15 minutes.

Step 2: heat the oil and fry the fish until golden and crisp.

Step 3: cut all spices into small cubes.

Step 4: fry the fish well, cook in rice wine, about 30ml-50ml.

Step 5: add garlic and ginger.

Step 6: add soy sauce, 1 teaspoon salt, 1 / 2 teaspoon sugar and chicken essence.

Step 7: add a small amount of water (about half of a small bowl), cook until the soup begins to thicken, then put green pepper.

Step 8: cook for a while, start to have the appearance of juice, sprinkle with garlic powder can be out of the pot.

Materials required:

Crucian carp: two

Garlic: right amount

Green pepper: right amount

Red pepper: right amount

Ginger: right amount

Rice wine: moderate

Soy sauce: right amount

Salt: right amount

Sugar: right amount

Chicken essence: appropriate amount

Note: 1, put rice wine, do not use cooking wine; 2, do not put too much soy sauce, color on the line; 3, sugar is only used to hang flavor, if not too salty, can not put sugar; 4, you have not noticed, I give the fish rub salt again, but also add salt, do not worry about too salty, fish really need salt, if feel salty, sugar is a good seasoning 5. Put more ginger; 6. Chili also has a certain effect of deodorization and flavor enhancement. If you don't eat spicy, you can buy chili without spicy flavor; 7. After frying fish, cook it directly into rice wine. If you think there is more oil, you can spoon out some, but you must cook fish and oil together. In this way, cover the pot immediately after cooking rice wine, and stew a little (just a few seconds), the taste is very fragrant ！ 8. Did you notice that I didn't have a knife? Many people say that a few strokes are easy to taste, but in fact it's OK not to stroke, because crucian carp is small, once it's fried, there's nothing left; but a big fish like grass carp is a must

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: garlic

Chinese PinYin : Hong Shao Ji Yu