Stewed crucian carp(dun zhu ji yu )

Stewed crucian carp

Introduction:

"[stewing crucian carp] is the best way to take care of the taste of the whole family and improve their appetite. Besides, eating more fish doesn't have to worry about obesity. Braised crucian carp is not fried for a long time, and there is no requirement for the color and crispness of crucian carp. Crucian carps need not cut the knife. This is a very pleasant taste. Since it is so easy, there is no doubt that it is Kwai Chi! "

Production steps:

Step 1: buy back the live crucian carp in the market, raise the crucian carp with clean water for several hours, and spit out the impurities in the belly of the fish.

Step 2: clean the crucian carp with flowing water; the black membrane in the belly of crucian carp should be washed off. After the crucian carp is cleaned up, put some salt on both sides of the crucian carp. The amount of salt is about one spoon in the standard seasoning can. Marinate for about 20 minutes.

Step 3: no knife for crucian carp; especially suitable for beginners to cook, play at will. It's easy to taste crucian carp with a few strokes, but it's feasible not to. 】

Step 4: heat the oil in the induction cooker, fry the drained crucian carp in the oil pan with medium heat until it is scorched; during the frying process, you can shake the oil pan to prevent the crucian carp from sticking to the bottom of the pan. Turn off the heat, cool slightly, and then turn it over. After turning it over, fry it in the same way until the other side is golden. Add ginger, dried shredded red pepper and cook with crucian carp.

Step 5: fry the crucian carp and add a spoonful of cooking wine.

Step 6: add a spoonful of soy sauce.

Step 7: add another spoonful of soy sauce.

Step 8: 1 teaspoon salt, 1 teaspoon sugar and chicken essence. Adding sugar can improve the taste.

Step 9: add a small amount of water (half of the standard water cup). When the water is almost half cooked, put green and red peppers. Pepper can remove fishiness and increase fragrance.

Step 10: put in a spoonful of bean paste.

Step 11: enlarge garlic and ginger. Simmer for about 3 minutes, turn over the fish and continue to cook for about 3 minutes.

Step 12: cook until the soup begins to thicken, sprinkle with Scallion green section, and simmer for 3 seconds. Start to collect juice, sprinkle with garlic powder, pepper can be out of the pot. Stew crucian carp, the final soup almost dry, taste all penetrated into the fish, if you don't like too dry, you can turn off the fire when the soup is not finished.

Step 13: because the bean paste is added, the taste is very fragrant! Don't give it a try. If you have any questions, just ask! Just leave it in the comments. I'll answer when I see it~~~

Materials required:

Crucian carp: 2

Green pepper: 1

Ginger: 3 G

Bean paste: 1 teaspoon

Old style: 1 spoonful

Salt: 1 teaspoon

Sugar: 1 teaspoon

Red pepper: 1

Garlic: 5 petals

Dry red pepper: 2G

Raw soy sauce: 1 teaspoon

Cooking wine: 1 teaspoon

Pepper: 1 teaspoon

Chicken essence: 1 spoon

Note: [cute lemon 7] tips: keep crucian carp in clean water for several hours, and spit out the impurities in the stomach. [cute lemon 7] tips: spread some salt on both sides of crucian carp and marinate for about 20 minutes. [cute lemon 7] tips: you can shake the oil pan during frying to prevent the crucian carp from sticking to the bottom of the pan.

Production difficulty: simple

Technology: stewing

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Dun Zhu Ji Yu