Braised crucian carp(hong shao ji yu )

Braised crucian carp

Introduction:

"Since I came to my mother-in-law's house, I found that there must be braised crucian carp in every festival. Of course, now it is also our home dish. When the living conditions are good, the dishes that usually appear in festivals are usually cooked and eaten. And crucian carp is rich in nutrition, delicious meat, high protein, low fat, but also has the effect of clearing away heat, invigorating the spleen

Production steps:

Step 1: clean up the fish and cut it twice. Sprinkle a little salt and marinate for a while

Step 2: cut ginger, green onion, garlic, coriander and green onion leaves together.

Step 3: take a little corn starch and add 2 tbsp water.

Step 4: heat the oil in a hot pan and fry the fish until both sides are slightly yellow.

Step 5: add proper amount of boiling water, 1 tbsp seafood sauce, 1 tbsp soy sauce, ginger, onion and garlic.

Step 6: add 1 tbsp cooking wine, 1 tbsp vinegar and 2 tbsp sugar. Cook over low heat for about 10 minutes, then add salt.

Step 7: add salt to boil for a while, put the fish out of the pot, leave it in the soup pot, add the starch, and stir until thick.

Step 8: add coriander and scallion, then out of the pot

Step 9: pour the soup over the fish.

Materials required:

Crucian carp: 2

Ginger: moderate

Scallion: right amount

Garlic: right amount

Cooking wine: 1 teaspoon

Old style: 1 spoonful

Seafood sauce: 1 tbsp

Vinegar: 1 teaspoon

Sugar: 2 tbsp

Note: 1, fish just under the pot should not immediately turn over. You can also put more oil to fry. 2. In the process of cooking, the soup should be poured on it without turning.

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Hong Shao Ji Yu