Braised Crucian Carp with Black Bean Sauce
1.
Wash the crucian carp, cut a knife, put a little salt, two or three drops of cooking wine and marinate for ten minutes.
2.
Shred and mince a small piece of ginger, shred and mince three or four garlic cloves, and place them separately; prepare the onion; mince the millet pepper and set aside.
3.
Frying oil over high fire (a little more oil)-if you like crispy fish skin, you can use more oil and coat the crucian carp with a layer of starch
4.
Add the crucian after frying, fry the crucian until golden on both sides, then remove
5.
Yellow and yellow crispy, remove and set aside
6.
Leave a little freshly fried oil in the pan, pour in the minced garlic and ginger and stir fry
7.
Add a little cooking wine, stir fry, pour into a bowl of boiling water
8.
Add light soy sauce to mix, then add garlic and ginger and stir fry
9.
Stir fry with a spoonful of Lao Gan Ma (if you don’t like spicy food, you can replace it with regular tempeh)
10.
Pour in a little water starch
11.
After pouring the water starch, you need to constantly stir the soup with a spatula. Turn off the heat when the soup is thick.
12.
Pour the broth evenly over the fried crucian carp, sprinkle with green onion and millet pepper.
13.
Braised crucian carp with homemade flavor, Laoganma, and millet pepper are slightly spicy-a must for dinner
Tips:
Crucian carp has a little salty taste when it is marinated, and light soy sauce is added to the soup, so there is no need to add too much salt to the soup.
