Braised Crucian with Sauce
by Misty soul
Favorite
Difficulty
Normal
Time
30m
Serving
2
1. Several carp, washed, simmered in a larger sauce, and fried in a small one
2. Add sliced green onion, sliced ginger and cooking wine, mix well and marinate for ten to twenty minutes, turning once in the meantime
3. The marinated fish is larger, and the surface water is wiped off, and the fish is cut twice on both sides
4. Crucian carp when the oil is 70% hot
5. Fry until the surface is finalized, remove and set aside
6. Heat the pan with cold oil, sauté the onion, ginger, garlic slices
7. Add 1 tablespoon of bean paste
8. Sauté
9. Add 1 tbsp light soy sauce, 2 tsp sugar, 1 tbsp vinegar, 1 tbsp cooking wine
10. Add appropriate amount of water
11. boiled
12. Fried fish
13. Simmer until half of the soup is left, turn gently
14. Until the soup thickens
15. Serving crucian carp
16. This is the leftover soup
17. Pour on the fish
18. Sprinkle chopped green onion and finish
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