Braised crucian carp in soy sauce

Braised crucian carp in soy sauce

Introduction:

"Originally, I wanted to make a stewed crucian carp with bean paste, but because I seldom used bean paste, I used mushroom paste instead, and the effect was quite good. The sauce is red and bright, the fish is tender and smooth, and it also has the smell of mushrooms. It's really delicious, but the meal is first-class. "

Production steps:

Step 1: material preparation

Step 2: shred ginger, cut scallion into sections, and cut red pepper into circles

Step 3: heat the oil in the pot and fry the crucian carp

Step 4: fry until golden on both sides and turn off the heat

Step 5: take another pot, heat the right amount of oil, then stir fry shredded ginger until fragrant

Step 6: pour in the prepared mushroom sauce and stir fry the red oil

Step 7: add appropriate amount of water to boil

Step 8: then put the fried crucian carp into the soup, add appropriate amount of salt and soy sauce on the way, and stew over high fire

Step 9: when there is not much soup left in the pot, add the pepper ring and continue to cook for 1 minute

Step 10: add a little cornstarch to thicken and sprinkle with scallion

Materials required:

Crucian carp: 500g

Red pepper: right amount

Mushroom sauce: right amount

Oil: right amount

Salt: right amount

Soy sauce: moderate

Shredded ginger: right amount

Corn starch: right amount

Scallion: right amount

Note: before frying the fish in the pan, dry the water on the fish to avoid sticking to the pan; mushroom sauce can be changed into soybean sauce or Douban sauce and other sauces according to your preference

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: medium spicy