Braised crucian carp(hong shao ji yu )

Braised crucian carp

Introduction:

"Fresh home style braised crucian carp, delicious, slightly salty, delicious!"

Production steps:

Step 1: the first step is to buy a crucian carp first. But this one I bought is a little big. It's for two people. Suggest parents to buy crucian carp, it is best to buy about half a catty, the meat is more tender. Crucian carp is a good home tonic. Pregnant women can eat more.

Step 2: I don't want to kill fish at home. Every time I buy it, I kill it at the fish stall. Come back, just wash it and you can do it. Brother said that when washing the fish, wash off the black film inside the fish belly, and you won't feel very fishy. I've tried. It's true. There's no fishy smell at all. Do not like the smell of fish Pro can try Oh!

Step 3: then cut the fish, just like step 2. Add more salt. It's better to add more salt. Because I have to wash it in the back.

Step 4: spread salt, sprinkle cooking wine. Cooking wine can remove fishiness and increase flavor.

Step 5: slice the ginger

Step 6: wash the scallion and tie a knot

Step 7: put the ginger slices into the mouth of the sliced fish, put them on both sides, and put the remaining ginger slices and scallion knot into the belly of the fish. By the way, salt should also be sprinkled in the fish maw.

Step 8: after all, put the fish on the plate, eh! My plate is a little small, and the fish's tail is still exposed. However, it doesn't matter. Wrap it in plastic wrap and submerge it in the refrigerator for more than an hour. The temperature here is very low recently, so I put it outside directly. It was flooded for about three or four hours.

Step 9: (⊙ o ⊙) Finally, I'm going to cook dinner. My fish began to submerge in the afternoon. Now come and do it in the evening. First of all, take the ginger and scallions off the fish. This time, I threw them away, and then cut them again. In fact, I can use them without throwing them. It's just a little less fragrant.

Step 10: bring the sweet potato powder to a boil in cold water.

Step 11: iron pot, vegetable oil, heat, oil can be a little more.

Step 12: first put the fish in and fry it. One side is golden. Then turn it gently with a shovel and fry the other side

Step 13: turn it lightly. It's best to keep the integrity of the fish. I'm a little bit heavy this time, ha ha...

Step 14: wash the plate and put the fish on a clean plate.

Step 15: keep the fire to a minimum. You can scoop up more oil. Then put the sliced ginger and garlic, green pepper and dry red pepper into the oil and stir fry.

Step 16: add soy sauce

Step 17: cooking wine and vinegar, the right amount is OK, soy sauce color to increase flavor, vinegar and cooking wine are to remove the fishy smell. I have to say here that I use vinegar from Langzhong, Chongqing. It tastes really good. I bought it locally when I went traveling, and it's not expensive. You can buy a big pot for more than ten yuan. It's better than those I bought in the supermarket before. It's fragrant, smooth and tastes good.

Step 18: finally pour the sweet potato powder juice into the pot, during which the fire is always on

Step 19: bring the fish to a boil

Step 20: add some salt. This time, the main purpose of adding salt is to make the soup taste. The salt that began to submerge has entered the fish. Adding salt again is to make the fish and the soup form a balance. Because if your first fish is salty, adding more salt can make the extra salty taste out of the fish. If you start to submerge light, add some salt to make the fish taste better. Anyway, it's only good.

Step 21: cover and simmer for 10 minutes

Step 22: in the fire, is opened in the fish soup before adding the lid oh

Step 23: cooked, wow! It's really fragrant. I smelled the fragrance when I was frying fish. Now my stomach is beating. (*^__ ^*(hee hee

Step 24: put it on a plate with a fried red pepper on it, ha ha.

Step 25: it's really good with the rice cooked at night.

Step 26: delicious, open to eat!!!

Materials required:

Carassius auratus: one (one jin or two)

Ginger: right amount

Garlic: right amount

Dry red pepper: appropriate amount

Green pepper: moderate amount

Scallion: right amount

Cooking wine: moderate

Soy sauce: right amount

Vinegar: right amount

Salt: right amount

Sweet potato powder: right amount

Note: from the above steps, I can see that removing the black film inside the fish maw can remove the fishy smell, and then in the process of cooking, Gary vinegar and cooking wine can also remove the fishy smell. I think fishy is not the fishy smell in the fish belly, but the fishy smell in the fish itself. So when cooking, you should add some seasonings to taste the fish, so the fish will taste better.

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Hong Shao Ji Yu