Braised Crucian Carp with Pickled Peppers in Soy Sauce
by Convex
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. The results of fishing for an afternoon are all live crucian carp
2. Remove the scales, internal organs and gills of the crucian carp. After washing, put a flower knife on the fish and put it in a bowl. Add dark soy sauce, light soy sauce, cooking wine and salt for marinating.
3. Cut the pickled pepper and pickled ginger into dices, cut the pickled radish into shreds, cut the garlic into slices, and cut the celery, green onions and chives into small pieces. Put them in a bowl and set aside.
4. After washing the pot, let the water boil dry and put the oil. Put as much oil as possible. When the oil is 70% hot, add the crucian carp, fry it until golden, and then remove it for use.
5. Leave the oil in the pot, add pickled peppers, pickled ginger, pickled radish and garlic and stir-fry. When the aroma comes out, cover the lid and simmer for a while.
6. Open the lid and put in the celery, stir-fry for a while, and half of the condiment for use.
7. Add the fried crucian carp without stir-frying.
8. Pour in half of the condiments, spread them evenly on top of the carp, add a small bowl of water, cover the pot and simmer for 5 minutes.
9. Open the lid, sprinkle with green onions, and turn the carp properly to avoid sticking to the pan.
10. Sprinkle with chopped green onion and braise the crucian carp with pickled peppers.
Tips:Crucian carp has many bones, so be careful when you eat it.
