Braised Crucian Carp

Braised Crucian Carp

1. A crucian carp, buy it clean at the supermarket, rinse it with clean water when you go home, and cut it.

2. Prepare pepper, aniseed, red pepper, green onion, ginger and garlic.

3. The cut fish was marinated with salt, cooking wine, soy sauce, and saury maw stuffed with green onion and ginger. I prepared the fish the night before and made the fish the next morning. Haha, so I marinated it all night...

4. Heat the pan with cold oil.

5. Add the fish and change the color when fried.

6. If the fish is fried for a while, it will taste more fragrant, so turn it over when it's almost done.

7. After fried on both sides, when the excess oil comes out, add the pepper aniseed, red pepper, green onion, ginger and garlic to exceed the aroma.

8. Put in an appropriate amount of warm water, bring to a boil on high heat, and simmer slowly.

9. In the process of stewing fish, adjust a bowl of juice, a spoonful of soy sauce, a spoonful of soy sauce, two spoons of vinegar, and two spoons of sugar.

10. When there is half of the water in the pot, pour the juice into a bowl and continue to simmer for ten minutes. Turn the fish over to make it more delicious.

11. The juice is collected over the fire, and the soup has become viscous. Get ready to cook.

12. It's out of the pot, my braised fish maiden show is complete.

Tips:

1. When frying fish, sprinkling some salt in the oil pan will not stick to the pan easily.
2. Adding warm water when stewing fish can reduce the fishy smell.