Braised crucian carp

Overview

Today, a friend came back from fishing and brought me two native crucian carp. Then the child said he wanted to eat it braised, so he made one for him. We can usually eat more crucian carp because crucian carp is flat in nature and sweet in taste. It enters the spleen, stomach, and large intestine meridians, and its function is to strengthen the spleen and tonify deficiency. Crucian carp contains protein, fat, vitamin A, B vitamins, etc., which is easy to digest and absorbed by the body. It is suitable for chronic nephritis edema, liver cirrhosis, ascites, malnutrition edema, etc., and can be eaten. It is also suitable for people with weak spleen and stomach, unsatisfactory diet, and those in the early stages of measles in children or those whose measles spreads slowly. It is also suitable for those with bleeding hemorrhoids and chronic dysentery. Crucian carp soup is rich in protein!

Tags

• hot dishes
• home cooking
• preparing meals
• lunch
• dinner
• crucian carp
• doubanjiang
• flour
• garlic
• green millet pepper
• light soy sauce
• onions
• oyster sauce
• starch
• white sugar
• ginger
• red millet pepper

Ingredients

Steps

1. 1 After cleaning the fish, lightly cut the skin with a knife.

   

2. 2 Cut the green onion into small pieces and slice the ginger into a large bowl. Pour in a little more cooking wine. Squeeze the green onion and ginger with your hands. Then use the cooking wine with the green onion and ginger water to smear the whole body of the fish. Make a full body SPA for the fish. Apply it to the belly of the fish as well. After three minutes, let the fish quietly soak in the bowl with the cooking wine for 20 minutes.

   

3. 3 During this time of marinating fish, prepare millet pepper, Sichuan peppercorns, ginger slices, green onion segments and chopped green onion. Set aside.

   

4. 4 After soaking, take it out and use oil-absorbing paper to dry the entire body of the fish to prevent it from catching a cold🙈 Then touch the fish with flour and set aside.

   

5. 5 Touch the pot with ginger, then pour in a little more oil than usual for cooking, and heat it until it smokes, then turn off the heat, sprinkle a few grains of salt into it, put in the fish and start frying, add the fish and fry over medium-low heat for three minutes, then shake the pot gently and flip the fish if it can move, then fry the other side in the same way.

   

6. 6 Fry until golden brown on both sides and set aside.

   

7. 7 Put the prepared ingredients into the pot and sauté until fragrant. Add a spoonful of bean paste and stir-fry until fragrant. Pour in the prepared sauce (on medium to low heat throughout the process). I seem to have forgotten to take a photo here. (Pour light soy sauce, oyster sauce, pepper, thirteen spices, sugar, and starch into the bowl.) Mix well in advance and set aside.

   

8. 8 Then put in the fish and use a spatula to pour the soup on the fish while cooking. Cook slowly for three to five minutes, then pour it out and serve on a plate.

   

9. 9 Take out and garnish with chopped green onion and chili pepper and serve.