Home style braised crucian carp

Home style braised crucian carp

Introduction:

"Braised crucian carp is the most common meat dish at my table. The reason is that my husband and I both like to eat it. My husband used to be afraid that there were too many spines in crucian carp, but he loved and hated it. Ha ha, now he completely accepted it. No matter how many spines there were, he wanted to eat it clean. This kind of small crucian carp, I often fry some crispy and then burn, the fish head part is crisp, even the thorn chews to the mouth is crisp. So don't be afraid that the fish is too small to eat meat. You can eat the whole body. "

Production steps:

Step 1: 3 500 grams of crucian carp, clean

Step 2: prepare the ingredients (ginger, onion, pepper, cinnamon, pepper, 2 rock sugar)

Step 3: heat the oil in the pan completely, smoke the kind, fry the fish

Step 4: fry until brown on both sides

Step 5: put ginger, pepper, Chinese prickly ash and cinnamon into the oil to make a fragrance

Step 6: add water without fish body and start to cook (after boiling, add 1 teaspoon of raw water, a little cooking wine, a little vinegar, 2 pieces of rock sugar, and appropriate amount of salt)

Step 7: when there is not much soup left in the pot, add a little chicken essence and scallion to turn off the heat and start the pot.

Step 8: Loading

Materials required:

Crucian carp: 3

Ginger: right amount

Scallion: right amount

Dry pepper: right amount

Salt: right amount

Cinnamon: moderate

Zanthoxylum bungeanum: right amount

Rock sugar: right amount

Soy sauce: moderate

Cooking wine: moderate

Chicken essence: appropriate amount

White paste pepper powder: right amount

Vinegar: right amount

Note: don't put bean paste to improve the color and flavor of braised fish (I don't like the taste of bean paste, I don't know why). I think as long as the fish is fried well enough and a little soy sauce is added, the color will be very beautiful. I don't know which day I saw on the Internet or in the book that crucian carp can't be burned with garlic, so I didn't put garlic in the braised crucian carp.

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: medium spicy