Braised carp

Clean one carp and make several cross cuts on both sides of the fish body.

Take a bowl, add green onions, shredded ginger, and cooking wine, and knead the ginger and green onion juice with your hands.

Apply ginger and scallion cooking wine on both sides of the fish body, then add scallions and ginger shreds, and marinate for ten minutes.

Chop the ginger, garlic, and scallions into minced pieces respectively, and set aside a spoonful of spicy sauce.

Wipe the surface water of the marinated carp and sprinkle a layer of dry starch on both sides of the fish body.

Put the carp into the pot and fry over medium-low heat until browned on both sides.

Drain the carp and set aside.

Leave some oil in the pot, add ginger, garlic and scallions and stir-fry over low heat until fragrant.

Add another spoonful of spicy sauce and stir-fry until fragrant.

Add appropriate amount of water, salt, chicken broth, pepper, light soy sauce, and dark soy sauce into the pot at one time to make the braised sauce.

Add the carp and cook over low heat for 10-15 minutes, turning over in the middle.

First put the carp out on the plate, then add the braised sauce in the pot and pour an appropriate amount of soup on the fish body.

Finished product picture.

Overview