Braised Crucian Carp

Name: Braised Crucian Carp
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pieces Crucian carp; 2 tbsp Doubanjiang; 1 piece ginger; 2 tbsp Vegetable oil; 1/2 tbsp Soy sauce; 1/2 teaspoon Sugar; 2 tbsp Plain Water; 1/2 teaspoon salt; 1 teaspoon Rice wine; 1 Shallots; 3 cloves garlic

by Chan & Yi

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Get it in a hurry today. I didn’t buy green onions, so I replaced them with onions, which are also delicious, haha

Braised Crucian Carp

1. After washing the crucian carp, put it in cooking wine and marinate in salt for a while

2. Use a kitchen paper towel to soak up the moisture for later use

3. Fry in the pan until golden on both sides

4. Stir fry with ginger, garlic, pepper and bean paste in a frying pan until the red oil comes out

5. Add broth or water to boil. Put light soy sauce and dark soy sauce with white sugar, add crucian carp and stew

6. Stew until the moisture is almost dry, add onions and simmer for a while

7. Lift the pot and serve it on the plate. Make a thin slice of the remaining water in the pot and pour it on the fish

Tips:
The fish should be dried, otherwise it will splash oil everywhere. Don’t turn the fish in a hurry. Fry the fish for 2 minutes before turning it over, otherwise it will break.