Braised crucian carp with green onions
Overview
Grilled crucian carp with green onions, as the name suggests, requires a larger amount of green onions, not just to remove the fishy smell, but also for its aroma. Wait until the onions are fragrant and then add the fish to cook. This tastes very good. I always feel that the onions are more delicious than the fish.
Tags
Ingredients
Steps
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Pick and wash the scallions.
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Wash and drain the crucian carp, then cut into pieces on both sides.
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Cut 2-3 chives into sections and stuff them into the belly of the fish (if there are fish roes, stuff them too)
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Cut chives into sections and slice ginger and garlic.
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Pour an appropriate amount of oil into the pot, add the scallions and stir-fry over medium-low heat until the scallions are brown and have a strong aroma. Remove the scallions and set aside.
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Fry the crucian carp in scallion oil until golden brown on both sides.
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Pour in cooking wine one by one, add ginger, garlic slices, light soy sauce, and soy sauce until fragrant.
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Pour in a bowl of water, bring to a boil, then reduce heat and simmer for 5-6 minutes.
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When the soup becomes less, add vinegar, salt, and sugar, stir-fry the scallions and continue cooking for 1-2 minutes.
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Cook until the soup is thick and almost dry.
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Remove from pan and plate.
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Finished product
