Braised crucian carp

Braised crucian carp

Introduction:

"A very popular dish ~ ~ ~ with very little seasoning."

Production steps:

Step 1: clean the fish, remove the internal organs, evenly spread a little salt on the whole body, and wash the ginger and onion. Chop a little pepper.

Step 2: make a few cuts on both sides of the fish and chop the ginger and onion.

Step 3: the pan is slightly smoky, the oil is 80% hot, and the fish is fried.

Step 4: fry the fish until golden on both sides.

Step 5: add 200ml water, ginger, scallion, soy sauce and monosodium glutamate until the soup is closed.

Materials required:

Crucian carp: moderate

Ginger: right amount

Scallion: right amount

Peanut oil: right amount

Salt: right amount

Old style: moderate

MSG: right amount

Precautions: 1. Before frying the fish, you must spread a little salt, so that the fish will not stick to the pot. 2. Don't turn over the fish immediately after putting it in the oil pan. You can shake the pan lightly. 3. When frying the fish, because there is not much oil, you can tilt the pan and slide it to the side of the pan to make the fish soak in the oil as much as possible.

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: salty and fresh