Home style braised crucian carp
Introduction:
"Braised crucian carp is the most common meat dish at my table. The reason is that my husband and I both like to eat it. My husband used to be afraid that there were too many spines in crucian carp, but he loved and hated it. Ha ha, now he completely accepted it. No matter how many spines there were, he wanted to eat it clean. This kind of small crucian carp, I often fry some crispy and then burn, the fish head part is crisp, even the thorn chews to the mouth is crisp. So don't be afraid that the fish is too small to eat meat. You can eat the whole body. "
Production steps:
Step 1: 3 500 grams of crucian carp, clean
Step 2: prepare the ingredients (ginger, onion, pepper, cinnamon, pepper, 2 rock sugar)
Step 3: heat the oil in the pan completely, smoke the kind, fry the fish
Step 4: fry until brown on both sides
Step 5: put ginger, pepper, Chinese prickly ash and cinnamon into the oil to make a fragrance
Step 6: add water without fish body and start to cook (after boiling, add 1 teaspoon of raw water, a little cooking wine, a little vinegar, 2 pieces of rock sugar, and appropriate amount of salt)
Step 7: when there is not much soup left in the pot, add a little chicken essence and scallion to turn off the heat and start the pot.
Step 8: Loading
Materials required:
Crucian carp: 3
Ginger: right amount
Scallion: right amount
Dry pepper: right amount
Salt: right amount
Cinnamon: moderate
Zanthoxylum bungeanum: right amount
Rock sugar: right amount
Soy sauce: moderate
Cooking wine: moderate
Chicken essence: appropriate amount
White paste pepper powder: right amount
Vinegar: right amount
Note: don't put bean paste to improve the color and flavor of braised fish (I don't like the taste of bean paste, I don't know why). I think as long as the fish is fried well enough and a little soy sauce is added, the color will be very beautiful. I don't know which day I saw on the Internet or in the book that crucian carp can't be burned with garlic, so I didn't put garlic in the braised crucian carp.
Production difficulty: simple
Process: firing
Production time: 20 minutes
Taste: medium spicy
Chinese PinYin : Jia Chang Hong Shao Xiao Ji Yu
Home style braised crucian carp
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