Home style crucian carp(jia chang ji yu )

Home style crucian carp

Introduction:

Production steps:

Step 1: all ingredients are ready.

Step 2: clean the fish, evenly spread the fish and abdomen with fine salt, and marinate with two spoonfuls of cooking wine for 10 minutes.

Step 3: rinse the pickled fish with running water, then drain the water, and apply dry starch evenly on the surface of the fish.

Step 4: heat the frying pan, add proper amount of cooking oil, heat the oil, and fry the fish in the pan.

Step 5: fry until golden brown on both sides, then add ginger, garlic, half teaspoon vinegar, half teaspoon soy sauce, 1 teaspoon soy sauce, half teaspoon sugar, 1 teaspoon salt.

Step 6: stir fry slightly, add water without fish body, bring to a boil over high heat, and cook slowly for 10 minutes over medium heat. During this time, check whether the fish sticks to the pot, turn the fish over to make it absorb the soup evenly.

Step 7: when the soup has a shallow layer left, put the fish on the plate and leave the soup in the pot.

Step 8: put the shredded green and red pepper into the pot and stir fry for a while.

Step 9: after the green and red peppers are softened, add water and starch to thicken them. When the sauce starts to paste, turn off the fire and pour the soup on the fish evenly.

Materials required:

Crucian carp: 2

Green pepper: one

Red pepper: one

Scallion: right amount

Ginger: right amount

Garlic: right amount

Salt: right amount

Starch: right amount

Cooking wine: moderate

Vinegar: right amount

Braised juice: right amount

Sugar: right amount

Soy sauce: moderate

Edible oil: right amount

Precautions: 1. Marinate the fish first to make it taste better. 2. Marinate with cooking wine to remove part of the fishy smell. 3. When the fish is fried with starch, the skin is not easy to break and the meat is not easy to spread. 4, like other flavors, such as spicy, you can put red pepper and other seasonings.

Production difficulty: ordinary

Process: boiling

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Jia Chang Ji Yu