Fried and braised crucian carp

Overview

The meat of crucian carp is very sweet and can be made into soup, steamed, fried or stewed in many ways. Today I used crucian carp for frying and stewing. Be careful when eating a lot of crucian carp bones.

Tags

• hot dishes
• home cooking
• old man
• winter recipes
• banquet dishes
• lunch
• celery
• chives
• cooking wine
• crucian carp
• ginger
• light soy sauce
• oyster sauce
• salt
• water

Ingredients

Steps

1. 1 Prepare the ingredients, wash the crucian carp (the fish intestines inside the fish belly, wash them in black clothes), cut the front and back of the fish a few times

   

2. 2 Apply an appropriate amount of cooking wine and salt powder to the fish body, cut the ginger into shreds and stuff it into the seams of the fish, and into the fish maw and head to remove the fishy smell and marinate for about half an hour. (You can marinate more if you have enough time)

   

3. 3 Prepare a non-stick pan and add peanut oil

   

4. 4 Put the fish first and then the shredded ginger. Fry both sides until golden brown. When the oil heats up, add an appropriate amount of cooking wine. (After the crucian carp is fried, switch to the wok)

   

5. 5 Add appropriate amount of salt powder and light soy sauce. (Cover the lid and simmer for a while)

   

6. 6 Add celery and chives.

   

7. 7 Finished product

   

8. 8 Finished product

   

9. 9 Finished product