Braised white crucian carp(hong shao bai ji yu )

Braised white crucian carp

Introduction:

"Fish has always been a favorite dish of our family, especially the white crucian carp. The fish is fresh and the soup is delicious. It's a delicious dish whether it's cooked or made. I love the white crucian carp!! Since I know this food website, I have been soaking in it almost every day. The first place I want to come is here when I am worried about shopping and cooking. There are many good works of friends here, which can let us learn and refer to, and add too much fun to our daily life! Love food, love here! Love, start from here

Production steps:

Step 1: fresh white crucian carp, wash and set aside

Step 2: cut a row of knife lines on both sides of the fish body, so that it can taste better

Step 3: marinate the cut fish with soy sauce, cooking wine, salt and pepper for 20 minutes. Apply the sauce to the fish head and belly

Step 4: marinate the fish, wash the celery, green pepper, ginger, onion and other ingredients

Step 5: pour the oil into the pot and heat it to 80%. Then add the crucian carp and fry it. Make sure the oil is at a high temperature before cooking. There's another step that hasn't been photographed, that is, you don't need to take out the fried fish. Just push it to one side, then add the star anise, saute the old ginger slices, add water, the water is a little less than the fish, and bring it to a boil!

Step 6: cook vegetables, cut green peppers and set aside

Step 7: the fish I bought today is very fresh, and the soup is milk white. There is also some soup in the pot, and sometimes celery and green pepper are added

Step 8: when there is still some soup left in the pot, add monosodium glutamate and put it on the plate. The fish must keep some soup to eat

Step 9: look, it's delicious, delicious! ha-ha!

Materials required:

White crucian carp: one 9 Liang

Celery: 3 small roots

Cooking wine: moderate

Soy sauce: right amount

Star anise: right amount

White pepper: right amount

Salt: right amount

MSG: right amount

Note: the fish should be pickled in advance to make it taste better when boiled. I think it's best when the oil is 80% hot. The skin of the fish is not easy to be damaged. The fish must leave some soup to taste delicious and tender!

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Hong Shao Bai Ji Yu