Braised carp(hong shao li yu )

Braised carp

Introduction:

"When I eat carp, I like to fry the skin yellow. The crispy skin is more delicious than the fish meat."

Production steps:

Step 1: clean the carp.

Step 2: heat up the pan, add some peanut oil, fry the fish in the pan over low heat, and sprinkle a little salt on the fish.

Step 3: while frying the fish, make the ingredients: beat the garlic, slice the ginger, and cut the pepper, green onion and coriander into sections.

Step 4: fry the fish until golden on both sides and remove.

Step 5: saute ginger, onion, garlic and scallion with the remaining oil.

Step 6: add pepper, salt and stir fry until fragrant.

Step 7: add a bowl of water to boil.

Step 8: put the fried fish into boiling water, add cooking wine, cover with soy sauce and simmer for two minutes.

Step 9: collect the juice. Add scallion leaves and coriander.

Materials required:

Carp: one

Pepper: right amount

Coriander: moderate

Oil: right amount

Salt: right amount

Soy sauce: right amount

Cooking wine: moderate

Note: when frying fish, add a little salt to make the fish taste better and prevent the oil from splashing out.

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: salty and sweet

Chinese PinYin : Hong Shao Li Yu