Secret vinegar stewed crucian carp
Overview
How about crucian carp tofu soup? Well, not bad, delicious and nutritious. I also like this soup, but it would be too monotonous to always eat it like this. Today, Chef Dong will share with you an exclusive recipe of vinegar-braised crucian carp, which is not available outside. Although nutrition and health are always the principles, less frying and less seasoning, but as a northerner, sometimes I still want to stimulate my taste buds. This vinegar-braised crucian carp, both in the method and the ingredients used, fully demonstrates the rugged and bold character of northerners. I believe it will satisfy you who like sourness! Another important thing to say three times! Soak the prepared fish in the soup and put it in the refrigerator. The longer it is soaked, the more delicious it will be. In the summer, when you want to eat it, take it out without heating it, just eat it, it tastes great! And how can you eat delicious fish jelly!
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Ingredients
Steps
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Remove the scales from the fresh crucian carp, cut it open and remove the internal organs, clean it, drain it and set aside
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Cut the garlic moss and cowpea in half from the middle, cut the green onions, slice the ginger, and keep the whole garlic for later use
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Add oil to the wok, the amount of oil should be more than usual for cooking
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When the oil is hot, add the crucian carp
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Fry the crucian carp over medium-low heat until golden brown on both sides
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Put the fried crucian carp into the pot, add all the accessories and seasonings, including a bag of Zhenji rice vinegar (400ml), a small amount of white wine, appropriate amounts of light soy sauce and soy sauce
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Pour in water to cover the crucian carp by one knuckle
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Bring to a boil over high heat, skim off the foam, then reduce to low heat and simmer for 40 minutes and turn off the heat.
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Soak the crucian carp in the soup until the soup becomes cold and serve.
