【Braised crucian carp】
Overview
Yesterday I bought 2 crucian carp, each weighing more than 500 grams. I haven’t eaten braised crucian carp for a long time, so I might as well just braise it
Tags
Ingredients
Steps
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Cut 2 sides of crucian carp with a knife to make the fish more flavorful
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Salt, green onion, ginger flavor. It’s best to taste the code for more than half an hour
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Chop the bean paste finely, cut the ginger and garlic into rice, and cut the meat into small cubes
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Heat the pot, add Sichuan peppercorns, and fry the ginger for a while; take it out
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Heat the oil until it reaches 60%, and fry the fish [the body of the fish should be patted dry, and a thin layer of flour should be spread on both sides of the fish]
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Fry both sides until brown, remove and set aside
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Fry the diced meat in the oil used to fry the fish; fry the diced meat until it turns slightly brown, remove it and set aside
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Use the remaining oil to fry the bean paste, ginger and garlic. Just the color is red and bright
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Make soup and add fish. Cook the diced meat over low heat until it becomes colorful and flavorful. It took me 5 minutes;
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Take the fish out of the pot, put garlic moss knots, dried chili pepper knots, and bean drumsticks on the fish body. Just fry it for a while
