Braised Crucian Carp

Name: Braised Crucian Carp
Total time: 30 min
Yield: 1
Cuisine: Chinese
Ingredients: 1 piece potato; 1 piece of 6-7 taels Crucian carp; 1/2 tbsp Soy sauce; 1/2 bag Xiangqi sauce; 1 tablespoon Sugar; 2 tbsp Shimizu; 1/2 teaspoon salt; 1 Shallots; 3 cloves garlic; 1 piece ginger; 2 tbsp Vegetable oil; 7-8 pieces Pork (fat and lean)

by Conch Girl

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

1

I watched a friend make a whim and tried it. It was successful and satisfied. The potatoes chewed in pieces in their mouths.

Braised Crucian Carp

1. Ask the boss to help tidy up the fish. Wash the fish and cut it for a few knives. Wipe it with paper to prevent it from being fry. Heat the pan with cool oil. When the oil is hot, put the pork and stir-fry the lard. Fry the pan, then fry the fish for a while, add Xiangqi sauce, water, cooking wine, pepper noodles, sugar, a small amount of soy sauce, and simmer for about 20 minutes. (Because the sauce is cooked, there is no need to fry)