Wild Carassius auratus with Scallion

Wild Carassius auratus with Scallion

Introduction:

"The taste of wild small crucian carp is delicious, and the taste of braised crucian carp is rich. Add scallion to add fresh flavor."

Production steps:

Step 1: clean the crucian carp, control the water, slice the ginger and wash the scallion.

Step 2: divide the cleaned chives into scallion segments, cut the scallion leaves into small pieces.

Step 3: heat the iron pot and pour in the cold oil.

Step 4: add scallion and ginger slices until fragrant.

Step 5: along the edge of the pot in turn into the crucian carp, both sides of each fish are fried until slightly yellow.

Step 6: add sugar, soy sauce, soy sauce and a few drops of vinegar, add a bowl of cold water, water must be submerged fish.

Step 7: cover the pot and simmer.

Step 8: turn over the fish side with a spatula in the middle so that it doesn't stick to the bottom of the pot. When the soup is concentrated, add the scallion leaves.

Step 9: the fragrant scallion is out of the pot.

Materials required:

Wild small crucian carp: 1 jin

Chives: right amount

Ginger slices: appropriate amount

Sugar: right amount

Soy sauce: moderate

Old style: moderate

Vinegar: moderate

Note: fish itself has flavor element, wild crucian carp is much more delicious than fish pond feed, so there is no need to add monosodium glutamate or chicken essence. If the time is enough, it is suggested to add more water when adding water. I think the fish should be cooked more time to extract the delicious taste of the fish. Fish soup can be fragrant, thick and fresh only after a long time of stewing.

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: onion