Braised crucian carp

The first step is definitely to buy a crucian carp. But the one I bought is a bit big, just enough for two people. It is recommended that when buying crucian carp, it is best to buy about half a catty, as the meat is more tender. Crucian carp is a good home-cooked supplement, and pregnant women can eat more of it.

I don’t want to kill fish at home. Every time I buy it, it is killed at the fish stall. Just wash it when you come back and you're good to go. My brother said that when washing fish, wash off the black membrane inside the fish belly so that it won’t taste fishy. I've tried it, and it's true, it doesn't smell fishy at all. Those who don’t like the fishy smell can try it!

Then make a few cuts on the fish, just like in step 2. Then apply salt, preferably a little more to absorb the flavor. Because I have to wash it again later.

After applying salt, sprinkle some cooking wine. Cooking wine can remove the fishy smell and enhance the flavor.

Slice the ginger

Wash the green onions and tie them into a knot

Put the ginger slices into the mouth of the cut fish fillet, on both sides, and put the remaining ginger slices and green onion knots into the fish belly. By the way, salt should also be sprinkled in the fish belly.

After everything is done, put the fish on the plate, eh! My plate was a bit too small, and the fish tail was still exposed. However, it doesn’t matter. Wrap it in plastic wrap and put it in the refrigerator to soak for more than an hour. The temperature here has been very low recently, so I just put it outside and let it soak for about three or four hours.

(⊙o⊙)…It’s finally time to make dinner. My fish have been flooded since the afternoon. Now I'll do it tonight. First, remove all the ginger slices and green onions from the fish. I threw them away this time and cut them again later. In fact, you can also use them without throwing them away. Just a little less fragrance.

Mix a small amount of sweet potato flour with cold water and use it to make the juice later.

Heat the iron pan, vegetable oil, and use a little more oil.

Put the fish in first and fry until one side is golden, then gently flip it over with a spatula and fry the other side

Be sure to be gentle when turning, preferably to maintain the integrity of the fish. I was a little heavier this time, haha. . .

Wash the plate and put the fish fried until golden brown on both sides on a clean plate.

Turn the heat to a minimum and scoop out a little if there is too much oil. Then put the re-cut ginger and garlic slices, green peppercorns, and dried red peppers into the oil and stir-fry over high heat.

Add soy sauce

Appropriate amounts of cooking wine and vinegar are enough. Soy sauce adds color and flavor, while vinegar and cooking wine both remove the fishy smell. I have to say here that I used vinegar from Langzhong, Chongqing. It tastes really good. I bought it locally when I was traveling and it was not expensive. You can buy a large pot for more than ten yuan. It tastes better than the ones I used to buy in the supermarket. Fragrant, smooth and has a good taste.

Finally, pour the sweet potato starch juice into the pot and keep it on high fire

After boiling, put the fish in and cook

Add some salt. The main purpose of adding salt this time is to bring out the flavor of the soup. The salt that was initially soaked has already entered the fish. Adding salt is to create a balance between the fish and the soup. Because if the fish you started with is salty, adding salt can cook out the excess saltiness in the fish. If you start to drown it lightly, adding some salt can make the fish taste better. Anyway, there are only benefits.

Cover the pot and simmer for ten minutes

Medium heat, add the lid after the fish soup is boiled

It’s cooked, wow! It smells so good. I smelled it when I was frying the fish, and now my stomach is pounding. (*^__^*)Hehe...

Served on a plate, there is a stir-fried dry red pepper on top, haha.

Paired with the crispy rice cooked in the evening, it’s really good.

It's delicious, let's eat it! ! !

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