Famous Food in Beijing and Tianjin, Memories of Hometown--red Braised Crucian Carp

Name: Famous Food in Beijing and Tianjin, Memories of Hometown--red Braised Crucian Carp
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 4 bars Crucian carp; 3 pcs egg; Several shallot; Several ginger; Several garlic; Some Soy sauce; Some Vinegar; Some salt

by Vegeta Home

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

This is a dish that my grandma used to cook when I was young. Later, she taught my mother, and my mother taught me. The delicate fragrance of crucian carp, the stimulation of vinegar, and the sweetness of soy sauce can always bring a different kind of taste touch, and always recall the deepest childhood memories. The use of Meisi Gongfang VEJARO non-oily smokeless wrought iron wok, non-coating and non-stick characteristics can keep the fish tender and nutritious without burning

Ingredients

4 bars Crucian Carp
3 pcs Egg
Several Shallot
Several Ginger
Several Garlic
Some Soy Sauce
Some Vinegar
Some Salt

Famous Food in Beijing and Tianjin, Memories of Hometown--red Braised Crucian Carp

1. Clean up the crucian

Famous Food in Beijing and Tianjin, Memories of Hometown--red Braised Crucian Carp recipe

2. Wash the green onion, ginger and garlic, cut the ginger into slices, cut the green onion into sections, and crush the garlic

3. Beat the eggs into a plate or a large bowl and mix well

4. Pour the oil into the pot, when the oil temperature rises, coat both sides of the crucian carp with egg liquid and put it into the pot

5. After the fish is fried until golden on both sides, remove it and set aside

6. Pour out the remaining oil and re-heat the oil after cleaning the pot

7. Add green onion, ginger and garlic, stir-fry until it is fragrant, add vinegar, soy sauce, and soup to boil for a while

8. Put in 1000ml of hot water, add the fried fish after the water is boiled, (add 100ml of white wine or 200ml of beer) add an appropriate amount of salt, and cook for 3-4 hours. (The amount of water depends on the amount of fish. The water surface can submerge the fish body

9. Cook until the juice is collected

Tips:
1. When frying fish, add more oil and fry on low heat to avoid burning.
2. When frying or braising, try to turn the fish as little as possible to avoid messing up the meat
3. The use of Meisi Gongfang Weijielang non-oily wrought iron wok, no coating and non-sticky can keep the fish tender and nutritious and not burnt