Name: Braised Crucian Carp
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 2 pieces Crucian carp; Some parsley; Some Broccoli; Some Sugar; a little salt; a little Chicken Bouillon Powder; Some shallot; Some Water starch; Some chili sauce; a little Thirteen incense; Some Soy sauce; Some ginger

Braised Crucian Carp

1. Change the knife after cleaning the crucian carp

2. Spread evenly with salt and marinate for 30 minutes

3. Marinated fish dipped in dry flour

4. Add proper amount of oil to the pot, and fry the crucian carp on medium-low heat when it is 70% hot

5. Fry until golden brown on both sides

6. Serve the fried fish and set aside

7. Leave the oil in the bottom of the pot (no need to add oil, so it won’t taste greasy), add green onion, ginger, garlic and stir for a fragrant flavor, then add 1 spoon of homemade chili sauce

8. Stir out the red oil and add some soy sauce (no chili sauce but soy sauce is fine)

9. Stir out the red oil, add water, add salt, chicken essence, and sugar

10. Add the fried crucian carp to medium-low heat for 5 minutes and turn over

11. After turning over, change to low heat for 10 minutes

12. Take out the crucian carp, and leave the soup in the pot to evenly mix

13. After thickening, the broccoli is evenly poured on top of the fish, broccoli is blanched and placed, and a little coriander is added to garnish

14. Delicious and nutritious

Tips:
It is not easy to stick to the pan when frying fish after sprinkling dry flour.
When the fish is stewing, you should keep shaking the pot to avoid sticking to the bottom of the pot. If there is no chili sauce, put bean paste or just put soy sauce.