Crucian Carp with Black Bean Sauce

Name: Crucian Carp with Black Bean Sauce
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Crucian carp; 50g Tempeh; (Appropriate amount) Cooking Wine; 1 tbsp Soy sauce; (Appropriate amount) Oyster sauce; (Appropriate amount) Sugar; 2 stages shallot; (Appropriate amount) ginger; (Appropriate amount) garlic; 3 pcs chili; (Appropriate amount) salt

by Twilight Snow

4.7 (1)

Favorite

1

Difficulty

Normal

Time

30m

Serving

2

Husband loves to eat fish, I love to make fish! After having a child, the baby inherits our hobby like eating fish! Haha, now my task is not only to cook the fish, but also to upgrade the fish bones. Whenever the fish is picked and placed in their bowls, such a simple action represents my love. Life may be dull but I hope This warmth and simplicity will continue"

Crucian Carp with Black Bean Sauce

1. Prepare the crucian carp dishes and set aside (the black film in the belly of the fish should be removed)

2. Lightly stroke the fish body with a knife to make the fish taste better when you cook it. Don’t stroke it too deep. It will break easily.

3. Add an appropriate amount of cooking wine, light soy sauce, green onion, ginger, and a little salt to marinate for about 10 minutes

4. Add the right amount of oil to the pan and fry the fish

5. Fried on both sides until golden brown

6. Put the fried fish on the plate and set aside

7. Add the right amount of oil to the pan and sauté the onion, ginger, garlic, chili and

8. Stir fry with tempeh

9. Add appropriate amount of cooking wine and light soy sauce pepper to the pot, white sugar, star anise bay leaves, and finally add an appropriate amount of water to make the broth of the grilled fish, and finally put the fried fish into the pot and cook. Add to)

10. Bring to a boil on high heat and turn to a low heat to simmer to collect the juice, sprinkle with chopped green onion when serving

11. Finished product

Tips:
Fried fish is best to use a non-stick pan. The fish will not break and the skin will be intact. Do not put too much salt in the tempeh-flavored fish. The tempeh has a salty taste. I added a little salt when marinating it. I didn’t add any condiments later