Braised Crucian Carp
1.
Ingredients preparation
2.
Wash the crucian carp, scrape off the black film on the belly, sprinkle with salt and ginger and marinate for 15 minutes; slice the garlic head and mince the shallots
3.
Take out the ginger slices on the fish, heat the oil in the pan until it smokes, add the crucian carp, and fry until golden on one side
4.
Turn it over and fry the other side
5.
Add vinegar, cook the vinegar and pour in the light soy sauce, steam the fish soy sauce, chopped pepper and ginger garlic, add a small bowl of water, cover the pot and simmer until the water boils
6.
Put on a plate, pour the remaining soup in the pot on the fish, sprinkle with chopped green onions, and serve
Tips:
1. Marinate the fish with salt and ginger to remove the fishy smell, especially if you put a few slices of ginger in the belly of the fish, the effect is better.
2. Be careful of oil splashing during cooking vinegar. After pouring the vinegar, people immediately walk away, but this is also the time when the vinegar is overflowing.
3. There is no need to add salt when adding water to boil, because the salt has been added in the previous marinating fish, and the chopped pepper, steamed fish soy sauce and light soy sauce are all salty.
