Braised crucian carp(hong shao ji yu )

Braised crucian carp

Introduction:

Production steps:

Step 1: remove the scales of the fish, dissect the belly, clean and drain.

Step 2: shred ginger, smash garlic, shred millet pepper, shred scallion.

Step 3: draw two flower knives on both sides of the fish.

Step 4: heat up the oil pan, fry the fish over high heat until golden on both sides, and drain the oil.

Step 5: leave the bottom oil in the pot, add ginger, garlic, millet pepper and stir fry until fragrant.

Step 6: put in the fried fish, add cooking wine and cook.

Step 7: add salt, soy sauce and proper amount of water. The water should not be over the fish. Bring it to a boil over high heat and then cook it over low heat. We have to turn it over in the middle.

Step 8: Sprinkle shredded green onion before boiling, then turn off the fire.

Step 9: put the fish on the plate and pour the soup on the fish.

Materials required:

Crucian carp: moderate

Ginger: moderate

Garlic: right amount

Millet pepper: right amount

Salt: right amount

Cooking wine: moderate

Soy sauce: right amount

Scallion: right amount

Corn oil: right amount

Note: when dealing with fish, the black film in the belly must be removed. Add enough water at a time, and cook fish on a low fire.

Production difficulty: ordinary

Process: firing

Production time: three quarters of an hour

Taste: medium spicy

Chinese PinYin : Hong Shao Ji Yu