Braised crucian carp with bean sauce
Introduction:
"When I come home from work in the evening, my husband has fried the fish, waiting for me to cook it myself. Like Douban fish, like fresh water fish with garlic, even more fishy, but, delicious · "
Production steps:
Step 1: clean up the crucian carp, fish back shallow row oblique knife, convenient taste.
Step 2: dry red pepper, garlic, ginger shred, scallion wash, cut fine reserve.
Step 3: saute shredded ginger in a hot pan, add crucian carp and fry until both sides are slightly yellow.
Step 4: add Pixian Douban sauce.
Step 5: add appropriate amount of cold water and bring to a boil; add dried shredded pepper and garlic.
Step 6: put the cooked crucian carp on the plate and sprinkle with scallion.
Materials required:
Crucian carp: 475
Dry red pepper: appropriate amount
Garlic: right amount
Ginger: moderate
Chives: right amount
Pixian Douban sauce: right amount
Cooking oil: right amount
Note: 1, crucian carp back meat is thick, draw a few knife when good taste. 2. Watercress sauce is very salty. Use moderate salt. 3. If you don't eat too spicy, you don't need red pepper.
Production difficulty: ordinary
Process: firing
Production time: 20 minutes
Taste: slightly spicy
Chinese PinYin : La Shao Dou Ban Ji Yu
Braised crucian carp with bean sauce
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