Braised Silver Carp
1.
The silver carp collected by the fish seller, carefully scraped the fish scales on the corners and corners that were not removed. Cut off the gills and fins, and remove the black film from the internal organs. Wash it up. Cut the fish into three pieces, and then cut a few knives on the fish to make it more delicious when stewed
2.
Add appropriate amount of cooking wine, appropriate amount of light soy sauce, and a very small amount of salt for a while
3.
Slice green onion, ginger and garlic, cut dried red pepper into sections, prepare pepper and star anise
4.
Heat the pot, put a proper amount of vegetable oil in the hot pot, sauté the chives, ginger, garlic, pepper, star anise, dried red pepper
5.
Turn to medium heat, add the marinated fish, and fry for one minute
6.
Add 5 spoons of white wine
7.
Put in 5 tablespoons of vinegar
8.
Add 5 spoons of light soy sauce, 1 spoon of dark soy sauce
9.
Put in three spoons of sugar and some salt
10.
Bring the fire to a boil for three or four minutes, turn it over carefully, and boil it for a while
11.
Put in an appropriate amount of warm water, soak the silver carp. The fire is boiling
12.
Diced tomatoes
13.
Put the tomatoes in, the fire keeps burning
14.
At the end, there is a little broth that becomes viscous, then turn off the heat
15.
Serve, sprinkle with chopped green onion, and add sesame oil
Tips:
1. The fish is relatively large, cut into three pieces, and then cut a few knives on the fish, so that the fish will be more delicious.
2. After the fish is in the pot, just turn it carefully once, don't turn it with a shovel, lest it breaks
3. After the fire is burned to the end, do not have too little remaining soup, be careful to paste the pot
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