Braised Crucian Carp
by DemiTan
Favorite
Difficulty
Normal
Time
30m
Serving
3
Delicious
1. For crucian carp, use a knife to scrape off the black film in the belly and wash it.
2. Ingredients, wash. Cut the ginger into minced ginger and cut the chives. Chop green and red peppers (set aside).
3. Cut the fish with an oblique knife. Massage the body and belly of the fish with a little salt and minced ginger, then add the green onions. Let stand for 15 minutes. Ginger powder can not only remove fishy, but also prevent the fish from sticking to the pan during frying. Salt can not only taste, but also prevent the fish from getting rotten when frying.
4. Chop green and red peppers and set aside.
5. Put rapeseed oil in the pot (fried fish with rapeseed can help remove fishy) and heat it up.
6. Put the fish in the pot and fry the fish alternately over high, medium and low heat (the heat is controlled according to the situation, and avoid turning over constantly during the frying process). After one side is fried, fry the other side until both sides are golden.
7. Put the fried fish out.
8. Adjust the sauce. Put light soy sauce, oyster sauce, salt, chicken essence, white sugar, cornstarch in a small bowl, then add water and stir well, set aside. (Put in cornstarch so that the sauce will become slightly sticky when heated in the pot)
9. Stir-fry ginger, garlic, minced chili, and chopped pepper with the remaining hot oil after frying the fish. Stir fry for a while.
10. Gently put the cut fish into the fried chili, and then pour in the prepared sauce. Cover the pot and simmer on high heat for two to three minutes.
11. Gently put the simmered fish on the plate, and spread the minced chili and chives on the top of the fish. Pour the sauce in the pot after the fish is boiled.
12. The delicious braised crucian carp is ready!
Tips:Ginger can prevent fish from sticking to the pot. You can't always turn the fish body during frying.
