Braised crucian carp with old vinegar
Overview
Braised crucian carp with old vinegar is a dish with a strong taste. My husband and his friends like it very much. It is salty, sour and spicy, with a slightly sweet aftertaste.
Tags
Ingredients
Steps
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Two crucian carp. Let me tell you quietly that the fish fat is very delicious when stewed.
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Four sections of green onions, three pieces of garlic, three slices of ginger, 25 pieces of Sichuan peppercorns, one aniseed, and three dried red peppers.
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Pour appropriate amount of oil into the wok.
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Add Sichuan peppercorns, aniseed, onion, ginger, garlic, dried red pepper and stir-fry until fragrant, add 5g of salt and 40g of mature vinegar and bring to a boil.
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Add crucian carp and 20g of cooking wine. Note: The correct way is to make a cross cut on the crucian carp, pat some starch into the pot and fry it. Putting it directly into the pot and stewing it will make the fish skin incomplete. Apart from the unsightly appearance, the taste will not be affected much.
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15g soy sauce.
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Add water to cover the fish.
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Bring to a boil over high heat and add fish maw and sugar. After simmering for about ten minutes, add the enoki mushrooms. Taste the soup and add salt and sugar as appropriate.
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After simmering for a long time, the bones of the crucian carp have become soft.
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Braised crucian carp with old vinegar is a dish with strong taste.
