Crucian Carp with Black Bean Sauce

Crucian Carp with Black Bean Sauce

by Le Shi Ji

4.9 (1)
Favorite

Difficulty

Normal

Time

30m

Serving

2

Fish is a familiar fish, widely distributed, and one of the important edible fish in our country. Crucian carp has tender meat, comprehensive nutrition, more protein, less fat, fresh but not greasy food. Crucian carp from February to April and August to December is the most plump. Crucian carp can be cooked in a variety of ways. Frying, boiling, and steaming are all suitable. This time, the tempeh is added, which is salty and delicious. It is an appetizer. "

Ingredients

Crucian Carp with Black Bean Sauce

1. Wash the crucian carp after removing the lin and internal organs.

Crucian Carp with Black Bean Sauce recipe

2. Spread a little starch on the fish.

Crucian Carp with Black Bean Sauce recipe

3. Pour an appropriate amount of oil in the pot.

Crucian Carp with Black Bean Sauce recipe

4. Put the crucian carp.

Crucian Carp with Black Bean Sauce recipe

5. Fry until golden brown on both sides and serve.

Crucian Carp with Black Bean Sauce recipe

6. Leave the bottom oil in the pot, add ginger and garlic until fragrant.

Crucian Carp with Black Bean Sauce recipe

7. Add the tempeh and stir well.

Crucian Carp with Black Bean Sauce recipe

8. Add light soy sauce.

Crucian Carp with Black Bean Sauce recipe

9. Add a little water and add some sugar to taste.

Crucian Carp with Black Bean Sauce recipe

10. Add in the fried crucian carp.

Crucian Carp with Black Bean Sauce recipe

11. Add green and red peppers and cook until delicious.

Crucian Carp with Black Bean Sauce recipe

12. Sprinkle chopped green onion before serving.

Crucian Carp with Black Bean Sauce recipe

13. Salty and delicious crucian carp with black bean sauce.

Crucian Carp with Black Bean Sauce recipe

Tips:

When frying fish, first put some dry starch on the fish, so as to keep the fish intact and prevent the fish from being fried.

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