Braised Crucian Carp
1.
Wash the fish, put it on a cutting board, and slide a knife on both sides of the fish.
2.
Oil in the pan, fry in the rain after the oil is boiled
3.
Fry the fish from high heat to medium heat, and fry until both sides of the fish are golden light, and then take it out of the pan first
4.
Put the chopped garlic and ginger in the pan, because there is oil in the frying pan, there is no need to put oil in the frying pan, and fry the garlic flavor
5.
Then add the fried fish
6.
Then pour 175 grams of water and gently turn over the fish
7.
Then pour the soy sauce, cover the pot, and let the fish simmer for a while
8.
Open the lid and pour the cut green and red peppers
9.
Then gently flip the fish, making sure to burn on both sides. When the juice is almost harvested, just sprinkle salt and leave the pot
Tips:
1. Pay attention to the heat control when frying fish. I use medium heat and then turn to low heat for frying.
2. When I cook the fish, I use a medium-to-small heat, so that the fish will be delicious. It's easy to burn the sauce on a big fire.
3. When frying and cooking fish, turn the fish body gently to prevent the fish from breaking and sticking to the pan. This step must be combined with the heat.
