Braised crucian carp with green onions
Overview
Braised crucian carp with green onion is a special dish of our Jiangnan family. It uses our favorite sweet and sour seasoning. It looks like a rich red sauce but actually tastes sweet and sour. Crucian carp has more fish bones. Adding vinegar can not only remove the fishy smell and increase the fragrance, but also help soften the fish bones. After cooking, the flavor of the green onion combined with the sweet and sour sweetness greatly enhances the flavor of the fish. Try it if you like it
Tags
Ingredients
Steps
-
Wash crucian carp
-
Cut the green onions and green onion leaves into sections, prepare star anise, garlic slices, and ginger slices
-
Use a knife to make several diagonal cuts on the back of the crucian carp to facilitate the flavor
-
Heat the pan and pour oil
-
Heat the oil for 5 minutes, add the green onions and saute until fragrant. Heat the oil for 7 minutes, add the fish and fry over medium heat until golden brown on both sides, then remove
-
Remove from the pot and pour 15ml of oil again
-
Add in all the seasoning and sauté the green onion until it changes color and becomes fragrant, then scoop out some green onion leaves
-
Return the fish to the pot and pour cooking wine
-
Pour in light soy sauce and dark soy sauce
-
Pour in boiling water
-
Pour in a teaspoon of balsamic vinegar and cook until the fish is cooked through
-
Use 15 ml of balsamic vinegar and 2 tablespoons of sugar to make a sweet and sour sauce
-
Then pour in the sweet and sour sauce and cook for a while, turn off the heat and remove from the pot
-
Pour into a bowl and add the remaining green onion leaves and enjoy
