Braised Mushroom and Crucian Carp
1.
Prepare ingredients
2.
Soak dried shiitake mushrooms in boiling water for 15 minutes
3.
The crucian carp is scraped off the scales, gills and internal organs are removed and washed, and a few knives are made on both sides of the fish body
4.
Add salt, soy sauce, rice wine and marinate for ten minutes
5.
Wash the shiitake mushrooms and cut off the roots, shred the red pepper, cut the onion into sections, and cut the garlic cloves into cubes
6.
Heat the pot and pour in vegetable oil. Heat the oil to 70% hot and add the crucian carp to fry
7.
Fry on low heat until golden on both sides
8.
After the fish is fried, add the shallots and garlic diced until fragrant
9.
After the onion and garlic are fragrant, add the mushrooms
10.
Sprinkle the star anise powder evenly
11.
Add red pepper shreds
12.
Add appropriate amount of water, turn to a low heat and boil for 5 minutes
13.
Turn off the heat when the soup thickens
Tips:
1. When marinating fish, add enough salt at one time, you don't need to add salt in subsequent cooking;
2. Add vegetable oil after the pan is heated, so that the fried fish will not stick to the pan easily.
