Braised carp
Overview
How to cook Braised carp at home
Tags
Ingredients
Steps
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Clean the fish and make a few cuts on it (you can use any knife technique you want)
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Chop onion, ginger and garlic, add salt, thirteen spices, light soy sauce and dark soy sauce and marinate for about ten minutes
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Chop the remaining onions, ginger, and garlic! Wash the peppercorns, star anise, dried chili segments, and coriander without chopping them! Soak the soybeans and set aside! ! !
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Use a clean towel to dry the ingredients and water on the fish 🐠 (do not splash oil when frying). When the oil is 70 to 80% hot, add the fish 🐠 and fry until cooked. Remove and control the oil!
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Pour oil into the pot and heat it up. Add the aniseed, onion, ginger and garlic in the plate and sauté until fragrant. Add the bean paste and tomato paste and stir-fry until the red oil comes out. Add boiling water, add light soy sauce, dark soy sauce, salt, monosodium glutamate, chicken essence, thirteen spices, sugar and vinegar (the fish is pickled, so add very little salt at this time)
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After adjusting the flavor, add the fish 🐠 and coriander to let the fish absorb the flavor (I stewed it for about five minutes)
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After five minutes, take the fish out and put it on a plate
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Use a slotted spoon to take out all the aniseed ingredients from the previous stew pot. Drain them cleanly! After the soybeans are cooked (it took two minutes), add the green onions and garlic sprouts! ! !
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Add water starch and boil to thicken! ! !
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Pour the prepared soup over the fish 🐠! ! !
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Just add coriander to garnish it😄
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The final picture of the finished product😄
