Braised Crucian Carp
1.
The fishy line must be removed first, right here
2.
Chop the green onion, ginger, and garlic for later use. Cut the fish three times, not too deep, otherwise the fish will break easily
3.
Put the oil in the pot to heat up, put the crucian carp in the pot and fry
4.
Fry until golden on both sides, add scallion, ginger, garlic, pepper, star anise, chili shreds and fry until fragrant, then pour a few drops of vinegar on the side of the pan
5.
Add water, add rock sugar, light soy sauce, oyster sauce, chicken powder, cooking wine, cinnamon, bay leaves, lemon slices, dark soy sauce, white pepper, a small amount of salt, cover and simmer on medium heat for about 20 minutes
6.
When there is not too much soup left, you can collect the juice and make it out of the pot
7.
Sprinkle coriander on top
Tips:
1. The old vinegar must be poured on the side of the pot to have a fragrance, and it will not be sour;
2. Do not add too much salt, you can also add it before collecting the juice;
3. The removal of freshwater fishy line is a very important step. Pull it slowly, otherwise it will break easily;
4. The function of lemon slices is to remove greasiness and make the vegetable taste fresher.
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