Braised crucian carp

Overview

For me, braised crucian carp is the taste of my mother. The taste I make now is not very authentic. I must make this dish for my mother if I have the chance.

Tags

• hot dishes
• coriander
• crucian carp
• ginger
• old soy sauce
• zanthoxylum bungeanum
• garlic
• salt

Ingredients

Steps

1. 1 Raw material picture. The cleaned fish can be salted for half an hour in advance to make it more delicious. (The pickling process can also be omitted)

   

2. 2 Add a little oil to the pot, add peppercorns and ginger slices and stir-fry.

   

3. 3 Put the fish into the pan and fry,

   

4. 4 Flip and fry.

   

5. 5 Fry until both sides are golden brown, add water and an appropriate amount of dark soy sauce to cover the fish.

   

6. 6 Crush the garlic and add it to the pot.

   

7. 7 When the soup is about to dry over high heat, add the coriander segments,

   

8. 8 In the finished product, the fish skin is still torn!