Braised crucian carp
Overview
Crucian carp is a common delicacy in the diet and has high nutritional value, because crucian carp contains animal protein and unsaturated fatty acids. Regular consumption of crucian carp can not only keep fit, but also reduce obesity, help lower blood pressure and blood lipids, and prolong life.
Tags
Ingredients
Steps
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Two live crucian carp.
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The cheeks were removed, the belly was disemboweled and washed clean.
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Pat a layer of dry flour.
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Prepare accessories.
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Take a bowl, add appropriate amount of light soy sauce, balsamic vinegar, cooking wine, sugar, salt, and add half a bowl of water to mix.
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Heat the oil in the wok, add the crucian carp, do not stir it until it is set.
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Fry until golden brown and turn over.
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Serve golden brown on both sides.
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Serve golden brown on both sides.
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Heat oil in a pot, add star anise, pepper, onion, ginger and garlic and sauté until fragrant.
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Add the fried crucian carp.
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Pour the prepared sauce into the bowl.
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Add an appropriate amount of red pepper, squeeze in a little sweet noodle sauce, add an appropriate amount of water, and bring to a boil over high heat.
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There were peas in the refrigerator, so I took some.
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The soup is almost gone.
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Add the peas and cook for a while.
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Turn off the heat.
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Plate.
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Finished product picture.
