Braised crucian carp(hong shao ji yu )

Braised crucian carp

Introduction:

"I like fish best. I always ask my parents to make braised fish for me every time. Now that I've grown up, I've learned how to make it. It's my turn to make it for them. Ha ha, it's not bad."

Production steps:

Step 1: buy fresh crucian carp from the market according to the number of family members. I bought it for two today. Buy a good crucian carp wash, fish belly inside the black things also have to wash, so that the fish will be more delicious.

Step 2: green and red pepper cut into circles, onion ginger garlic cut good standby.

Step 3: heat the pan, put more oil (better rapeseed oil) into the pan than usual, heat the oil, add appropriate amount of salt and cut ginger (so as not to let the fish skin stick to the pan), then put the fish in and fry until the skin is soft, turn the fish over and fry the other side when the fish is tight (don't turn it over, it's better to turn it over once, so that the fish won't have fishy smell). After frying, pour cold water into the pan without fish body. Remember not to add water several times. Water should be added at one time, otherwise fish will smell fishy.

Step 4: simmer over low heat for 10 minutes (add soy sauce, oyster sauce, cooking wine, vinegar and a little chopped pepper to the pan when cooking). Then put a little salt in the pot, put the green and red pepper and garlic seeds into it. Turn the fish over once.

Step 5: boil on low heat for ten minutes, then change the high heat to collect the juice, then take out the fish and put it on the plate, and leave the soup in the pot. Take a small bowl, pour in a small amount of raw powder and bring it to a boil with water. Then pour the water into the soup. Stir fry the chopped scallions for a few seconds. Pour the soup on the fish. Such a delicious braised crucian carp is ready, ready to white rice, will eat two bowls full, because it is too much rice, ha ha!

Materials required:

Crucian carp: 1

Green and red pepper: 2

Scallion: 1

Jiang: one

Garlic: 3

Old style: half a spoonful

Oyster sauce: 1 teaspoon

Cooking wine: 1 teaspoon

Vinegar: 1 teaspoon

Salt: right amount

MSG: right amount

Raw meal: half a teaspoon

Note: when making fish, do not turn over more, do not add water several times, otherwise the fish will smell fishy.

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: medium spicy

Chinese PinYin : Hong Shao Ji Yu