Braised crucian carp with bean sauce

Braised crucian carp with bean sauce

Introduction:

"When I come home from work in the evening, my husband has fried the fish, waiting for me to cook it myself. Like Douban fish, like fresh water fish with garlic, even more fishy, but, delicious · "

Production steps:

Step 1: clean up the crucian carp, fish back shallow row oblique knife, convenient taste.

Step 2: dry red pepper, garlic, ginger shred, scallion wash, cut fine reserve.

Step 3: saute shredded ginger in a hot pan, add crucian carp and fry until both sides are slightly yellow.

Step 4: add Pixian Douban sauce.

Step 5: add appropriate amount of cold water and bring to a boil; add dried shredded pepper and garlic.

Step 6: put the cooked crucian carp on the plate and sprinkle with scallion.

Materials required:

Crucian carp: 475

Dry red pepper: appropriate amount

Garlic: right amount

Ginger: moderate

Chives: right amount

Pixian Douban sauce: right amount

Cooking oil: right amount

Note: 1, crucian carp back meat is thick, draw a few knife when good taste. 2. Watercress sauce is very salty. Use moderate salt. 3. If you don't eat too spicy, you don't need red pepper.

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: slightly spicy