Stewed crucian carp

Overview

[Stewed crucian carp] is the best way to cater to the tastes of the whole family and improve everyone's appetite. You don't have to worry about obesity if you eat more fish. The frying time of braised crucian carp does not take long, and there are no requirements for the color and crispness of the fried crucian carp. There is no need to cut the crucian carp. This is a very casual delicacy; since it is casual, it is undoubtedly a quick dish!

Tags

• hot dishes
• home cooking
• seafood
• common dishes
• meat dishes
• maternity
• summer recipes
• banquet dishes
• lunch
• chicken essence
• cooking wine
• crucian carp
• doubanjiang
• dried red chili pepper
• ginger
• green chili
• light soy sauce
• old soy sauce
• sugar
• garlic
• pepper
• red pepper
• salt

Ingredients

Steps

1. 1 I buy live crucian carp from the market and raise it in clean water for a few hours to spit out the impurities in the fish's belly.

   

2. 2 Use running water to clean the crucian carp; the black film in the belly of the crucian carp should be washed away. After cleaning the crucian carp, apply some salt on both sides of the crucian carp. The amount of salt is about one spoon in a standard seasoning jar, and marinate for about 20 minutes.

   

3. 3 There is no cutting knife for crucian carp; it is especially suitable for beginners to cook and use it casually. [Cracking crucian carp a few times will make it easier to taste, but it is also feasible if it is not scratched. 】

   

4. 4 Heat the oil in the induction cooker, fry the drained crucian carp in the oil pan over medium heat until browned; shake the oil pan during the frying process to prevent the crucian carp from sticking to the bottom of the pan. Turn off the heat and let cool slightly before flipping over and frying in the same way until the other side is golden brown. Add ginger, dried red chili shreds and cook together with crucian carp.

   

5. 5 After the crucian carp is fried, add a spoonful of cooking wine.

   

6. 6 Add a spoonful of light soy sauce.

   

7. 7 Add another spoonful of dark soy sauce.

   

8. 8 A small spoonful of salt, a small spoonful of sugar and chicken essence. Adding sugar enhances the flavor.

   

9. 9 Add a small amount of water (half of a standard water cup), and when the water is almost half boiled, add green and red peppers. Chili peppers can remove the fishy smell and add flavor.

   

10. 10 Add a spoonful of bean paste.

    

11. 11 Add garlic and ginger. Stew for about 3 minutes, turn the fish body, and continue to simmer for about 3 minutes.

    

12. 12 Cook until the soup begins to thicken, sprinkle with green onions, and simmer for 3 seconds. When the juice begins to collect, sprinkle with minced garlic and pepper and serve. When the crucian carp is stewed, the soup is almost dry and the flavor has completely penetrated into the fish. If you don't like it too dry, you can turn off the heat before the soup is finished.

    

13. 13 It tastes particularly fragrant because of the addition of bean paste! If you don’t want to give it a try, feel free to ask any questions! Just leave it in the comments, I will answer it when I see it~~~