Braised Crucian Carp

Name: Braised Crucian Carp
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Crucian carp; 1/2 root carrot; 2 tbsp Doubanjiang; 1 piece ginger; 2 tbsp Vegetable oil; 1/2 tbsp Soy sauce; 1/2 teaspoon black pepper powder; 2 tbsp Shimizu; Some salt; 1 teaspoon Cooking Wine; 1 Shallots; 3 cloves garlic

by Diaozi's home cooking

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Crucian carp meat is tender and has high nutritional value. Per 100 grams of meat contains 13 grams of protein and 11 grams of fat, and contains a large amount of calcium, phosphorus, iron and other minerals. Crucian carp has a very high medicinal value, its nature is flat and sweet, it enters the stomach and kidneys, and has the effects of harmonizing the deficiency, removing qi, warming the stomach and invigorating.

Braised Crucian Carp

1. Make a few knives on both sides of the fish, touch with salt, light soy sauce, cooking wine, black pepper and marinate for five minutes

2. Prepare green onions, ginger, garlic and carrots when marinating the fish

3. Add cooking oil to the pot, add ginger and garlic (I don’t have garlic anymore, please ignore that I didn’t add garlic, haha

4. When the other side of the fish is almost ready to fry, put it on one side, and fry the carrot on the other side.

5. After the carrots are fried, add water, add green onion stalks, pour light soy sauce and dark soy sauce on the fish, add salt and bean paste and cook for one minute, turn it over, sprinkle with green onion leaves, and cook for another minute.

Tips:
Marinate the fish before cooking, and cook the fish after the other dishes are done, so that it can be marinated for a longer period of time and remove the fishy. Crucian carp has many spines, so be careful when you eat it! ^_^