Braised crucian carp(hong shao ji yu )

Braised crucian carp

Introduction:

"I've been in Shanghai for a few years. I used to go to school and didn't have the chance to cook. Now I work. I've learned Shanghai food. I always want to cook my hometown food. Like my mother's, it's a bit heavy and not so spicy. Let's make a home style braised fish, which is called fried fish at home."

Production steps:

Step 1: food preparation

Step 2: clean the crucian carp, scrape off the black film in the stomach, sprinkle with salt and ginger, marinate for 15 minutes; slice the garlic and cut the shallot

Step 3: take out the ginger slices on the fish, heat the oil in the pan until it smokes, put in the crucian carp, and fry until golden

Step 4: turn over and peel the other side

Step 5: add vinegar, cook until fragrant, pour in soy sauce, steam fish, soy sauce, chopped peppers, ginger and garlic, add half a bowl of water, cover and simmer until boiling

Step 6: put on the plate, pour the remaining soup in the pot on the fish, sprinkle with chopped green onion, and serve

Materials required:

Crucian carp: 600g

Ginger: moderate

Garlic: right amount

Chives: right amount

Vinegar: right amount

Soy sauce: moderate

Steamed fish soy sauce: right amount

Chopped pepper: right amount

Salt: right amount

Precautions: 1. Marinate the fish with salt and ginger to remove the fishy smell, especially put a few pieces of ginger in the belly of the fish, the effect is better. 2. When cooking vinegar, you should be careful that the oil spills out. When pouring vinegar, people will go away immediately, but it's also the time when the vinegar fragrance overflows. 3. When boiling with water, you don't need to put salt, because salt has been put in front of salted fish, and chopped pepper, steamed fish, soy sauce and soy sauce are salty.

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Hong Shao Ji Yu