Stewed crucian carp with mushrooms
Overview
When I was a kid in the countryside, I could only eat crucian carp, so I have always felt that among freshwater fish, crucian carp is the most delicious, especially fresh crucian carp. The meat is tender and delicious, but it has more spines. Later I ate sea fish, which had fewer spines, but the taste was different from crucian carp. Every once in a while, I will still buy some crucian carp to stew and eat, because the taste reminds me of the taste when I was a child. After cleaning the fish, we stewed the crucian carp with shiitake mushrooms. The freshness of the fish and the freshness of the shiitake mushrooms were blended together. The fish had no fishy smell at all, and the shiitake mushrooms were also blended with the freshness of the fish. Although not many ingredients were used, it was really delicious.
Tags
Ingredients
Steps
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Ingredients: crucian carp, mushrooms, onions, ginger, red and green peppers.
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Remove stems from mushrooms and slice into slices, dice green onions and ginger, and dice red and green peppers.
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Clean the crucian carp, wipe it clean with kitchen towels, cut the back of the fish with a knife, and sprinkle flour evenly.
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Heat the oil in a pan, put the fish into the pan and fry over medium heat.
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Fry the bottom side until it forms, then flip and fry the other side.
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After both sides are fried, add Pixian bean paste, green onions, and ginger, stir-fry until fragrant, and cook in cooking wine and light soy sauce.
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Add water to cover two-thirds of the fish body, and add shiitake mushroom slices.
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Bring the water to a boil over high heat, then turn to low heat, add balsamic vinegar, sugar, cinnamon, and dark soy sauce and simmer.
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After simmering on low heat for 15 minutes, add salt and simmer over high heat to reduce the juice. When the soup is suitable, turn off the heat and put it on a plate and sprinkle with red and green peppers.
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Delicious mushroom stewed crucian carp is ready.
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Finished product.
