Braised crucian carp with Scallion(cong shao ji yu )

Braised crucian carp with Scallion

Introduction:

"When I went around the market on Sunday, I met my mother's neighbor and followed the experienced people around the market. Later, I bought four crucian carp under the introduction of my neighbor, and made this stewed crucian carp with scallion. I haven't bought this kind of fish for a long time. I heard from the stall owner that it's wild. It costs 35 yuan a kilo. I bought four of them and spent 50 yuan silver. "

Production steps:

Step 1: four crucian carp.

Step 2: clean up, cut off the tail of the shark fin fish, clean off the black film in the belly of the fish, and cut the fish two times.

Step 3: take the oil pan, filter the water on the fish, and fry the fish until both sides are brown.

Step 4: wash the scallions and set aside.

Step 5: tear the green onion into two parts by hand and put them in the casserole.

Step 6: put the fried fish on the onion.

Step 7: add soy sauce, cooking wine, vinegar, sugar, 500 ml of water, bring to a boil over high heat, then turn to low heat and simmer for two and a half hours.

Step 8: Sprinkle with sesame oil and boil for 10 minutes.

Materials required:

Crucian carp: 750g

Scallion: 300g

Soy sauce: 5 tbsp

Vinegar: 5 tbsp

Sugar: 2 tbsp

Cooking wine: 2 tbsp

Sesame oil: 2 tbsp

Note: If time is enough, it is best to marinate fish with seasoning for an hour before frying. Simmer until the fish bones are crispy. It takes two and a half hours to three hours.

Production difficulty: simple

Process: simmer

Production time: several hours

Taste: sweet and sour

Chinese PinYin : Cong Shao Ji Yu