Braised River Crucian

Name: Braised River Crucian
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece River crucian carp; 100g parsley; 1 garlic; 1/2 a spoon Soy sauce; 2 tablespoons Sugar; 2 tablespoons Cooking Wine; 2 tablespoons Doubanjiang

by Xiao Geng's mother

5.0 (1)

Favorite

1

Difficulty

Easy

Time

20m

Serving

2

The gravy of the river crucian carp in spring is fresh and tender, and the fish roe is particularly high. Adding coriander to remove the fishy and fragrant flavor is the best. "

Ingredients

1 piece River Crucian Carp
100g Parsley
1 Garlic

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1/2 a spoon Soy Sauce

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2 tablespoons Sugar

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2 tablespoons Cooking Wine

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2 tablespoons Doubanjiang

Braised River Crucian

1. Prepared ingredients.

2. The river crucian carp is cleaned, and the fish's back is cut, which makes it easier to taste.

3. Heat the pan with cold oil, stir-fry the chives, ginger and garlic.

4. Add two spoons of bean paste and sauté until fragrant.

5. Add river crucian carp.

6. Plus cooking wine, light soy sauce, dark soy sauce.

7. Bring the sugar to a boil with the right amount of water.

8. Change to low heat and simmer for about half an hour.

9. Add coriander.

10. Just boil it.

11. The river crucian is cooked.

Tips:
1. Decide whether to add salt according to the degree of saltiness.
2. The fish must be simmered for a longer time to make it easier to taste.