Braised crucian carp in soy sauce(jiang shao ji yu )

Braised crucian carp in soy sauce

Introduction:

"Chinese food takes [taste] as the core, while western food takes [nutrition] as the core. As for the taste, Chinese food and Western food cannot be compared. Chinese and Western food cultures have their own merits. Today, it's time to challenge the tip of our tongue

Production steps:

Step 1: remove gills and viscera of crucian carp, clean it with flowing water, and drain water for standby.

Step 2: crucian carp row flower knife easy to taste, in fact, can not row. From the back of the crucian carp start to draw flower knife; and evenly spread a little salt marinate for a while.

Step 3: pour 3 teaspoons of oil into the pan.

Step 4: Fry crucian carp in oil pan.

Step 5: don't always turn the crucian carp after frying in oil pan. If there is not a lot of oil, you can tilt the pan to let the crucian carp slide to the side of the pan.

Step 6: soak crucian carp in oil. Fry one side completely and then the other side.

Step 7: add a spoonful of cooking wine to avoid the smell.

Step 8: cook a spoonful of soy sauce. Raw soy sauce is salty, don't put too much, just color it.

Step 9: a spoonful of bean paste.

Step 10: a spoonful of soy sauce.

Step 11: then put the red chopped pepper into the crucian carp with sauce.

Step 12: add 1 spoonful of salt, fill half of the fish with water, sprinkle with garlic, remaining shredded ginger and 1 spoonful of sugar. Turn over the fish for about 5 minutes and continue to cook for 2 minutes. When the water is boiled until the soup is closed, sprinkle with scallion and simmer for a while.

Step 13: [braised crucian carp in soy sauce] is a very strong stewed dish, spicy, salty, fresh and sweet, with strong sauce flavor. If the taste is light at ordinary times, reduce the amount of seasoning appropriately. 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: 1

Red pepper: 1

Ginger: 5g

Cooking wine: 1 teaspoon

Sugar: 1 teaspoon

Bean paste: 1 teaspoon

Raw soy sauce: 1 teaspoon

Dried shredded red pepper: 5g

Green pepper: 1

Oil: 3 teaspoons

Garlic: 5 petals

Pepper: 1 teaspoon

Chopped red pepper: 1 teaspoon

Soy sauce: 1 teaspoon

Salt: 1 teaspoon

Scallion: 2G

Note: [cute lemon 7] warm tips: people with poor spleen and stomach function should be careful to eat spicy food. [cute lemon 7] tips: don't turn the crucian carp after frying in oil. [cute lemon 7] tips: Fry one side before the other. [cute lemon 7] tips: spread a little salt evenly and marinate for a while.

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: Maotai flavor

Chinese PinYin : Jiang Shao Ji Yu