Braised black carp at home(jia chang shao qing yu )

Braised black carp at home

Introduction:

"Black carp is sold all year round, and the price is low. Do a good job after gently pulling will be bone and meat separation, thorn less meat. Because it's frozen, it's usually braised in brown sauce. "

Production steps:

Step 1: clean up the black carp and marinate it with salt and soy sauce for 30 minutes. The fish is thick and should be fully tasted.

Step 2: cool the oil in a hot pan and fry the fish on both sides. I forgot to take pictures. Add pepper, star anise, dried pepper, onion, ginger and garlic after oil is hot. Add fish, cooking wine, pepper, soy sauce, vinegar and sugar. Add boiling water and simmer over fish.

Step 3: put monosodium glutamate into the soup when it is fast dry, put it out of the pot and put it on the plate. If the soup is too thin, you can hook up a little sauce and pour it on the fish.

Materials required:

Black carp: Four

Chinese prickly ash: Several

Star anise: one

Scallion: right amount

Soy sauce: moderate

Pepper: a little

Cooking wine: moderate

Vinegar: right amount

Sugar: right amount

Salt: a little

MSG: a little

Garlic: right amount

Ginger: right amount

Note: 1: the seemingly simple red fish is not good or delicious. 2: Curing should be in place. 3: Fried fish is also very important. It's better to have a non stick pan. If you don't have it, remember to heat the pan to cool the oil.

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Jia Chang Shao Qing Yu