【Sichuan】Braised crucian carp

Overview

The amino acid composition in fish protein is very similar to that of human protein. Fish meat is rich in water and tender, and is easily digested and absorbed by the human body. Living in inland areas, freshwater fish are always fresher and cheaper than sea fish. Therefore, crucian carp is a common fish species on our tables. Fortunately, crucian carp is delicious in various cooking methods, and the meat is very tender. Try this stew, it is so fragrant and delicious that you don’t want to use chopsticks when eating it.

Tags

• hot dishes
• home cooking
• coriander
• crucian carp
• light soy sauce
• old soy sauce
• starch
• white sugar
• ginger
• green onions
• salt
• vegetable oil

Ingredients

Steps

1. 1 The crucian carp has been washed and killed by the store when you buy it back. After you take it home, clean it again, remove the black membrane inside the abdomen, remove the gills and fish scales, and wash it

   

2. 2 Rub a few slices of ginger and a little salt on the fish body, marinate for 5 minutes, drain off the marinated water, and dry the fish body

   

3. 3 Heat vegetable oil in a pot, take a piece of ginger and rub the bottom of the pot

   

4. 4 Then add the fish and fry over medium heat. Do not flip the fish in a hurry

   

5. 5 Fry for a while and then flip it so as not to damage the fish skin

   

6. 6 Fry until golden brown on both sides

   

7. 7 Push the fish to one side of the pot, add the green onions and white segments

   

8. 8 Fry a little

   

9. 9 Light soy sauce, water, dark soy sauce, sugar, salt, make juice

   

10. 10 Pour into the pot, cover and simmer for a while

    

11. 11 Add a little water to starch to make a sauce

    

12. 12 When the juice is almost gone, pour in the starch water, cook for a while, and sprinkle with green onion leaf segments and coriander segments

    

13. 13 Finished product