Homemade crucian carp
Overview
This dish is my mother’s most representative taste. For me, who has been studying outside since the third grade of junior high school, this is the taste of home. Now I pick up my phone and record the making process so that I can make it for my parents when I have time.
Tags
Ingredients
Steps
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Wash the crucian carp, cut the tender ginger into shreds, cut the chives into two-centimeter-long sections, slice the garlic, cut the soaked ginger into small pieces, cut the soaked pepper into small sections, and prepare the star anise, pepper, and pepper (forgot to take a photo)
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Pour oil into the hot pan. The rapeseed oil we use at home needs to be heated, so the oil must be completely heated.
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After the oil is cooked, gently slide the crucian carp in from the edge of the pot and change the heat to medium, being careful not to burn it. After two minutes, sprinkle some salt on the fish.
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Fry one side until crispy, fry the other side, and flip it over gently with chopsticks. Still on medium heat, sprinkle some salt.
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Take out the fried fish.
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Leave some oil in the pot and turn to high heat.
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Add the pickled ginger, pickled chili, Sichuan peppercorns, garlic slices, star anise, fennel and other seasonings and stir-fry until fragrant.
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Add bean paste and continue to stir-fry until fragrant.
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Stir-fry for about 3 minutes, then pour in an appropriate amount of water. My mother poured a ladle and a half of water this time.
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Bring to a boil over high heat, add the fried fish and cook for 5 minutes.
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After 5 minutes, remove the fish and put it on a plate. Add the tender shredded ginger, cook for one minute, add the chives, cook for about a minute, add MSG and turn off the heat.
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Pour the soup over the fish and you're done!
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It’s served
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It couldn't be more delicious!
