Braised Crucian Carp
1.
The vacuum-packed crucian carp is super fresh when received, and it’s all cleaned up, and it’s ready to be cooked by just washing it.
2.
The size is even, about half a catty.
3.
Fish with a knife.
4.
Put oil in the wok and fry the ayu on both sides.
5.
Add green onion, ginger slices and garlic, and fry until fragrant.
6.
The surface of the fish is also fried.
7.
Add all the seasonings and 400ml of water, simmer for 25 minutes, and finally collect the juice.
8.
Serve on a plate, sprinkle a little cilantro or chopped chives for garnish.
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