Frankincense Crucian Carp

Name: Frankincense Crucian Carp
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 5 bars Crucian carp; 2-3 blocks Fermented bean curd; Some Green onion ginger garlic; 1/2 (if you like spicy food, you can put more) Dried red chili; 2 tablespoons White wine; 1/2 a bottle (or one can) beer; 1 tablespoon Soy sauce; 1 tablespoon Very Fresh Soy Sauce; 2 tablespoons Oyster sauce; 2 tablespoons brown sugar; Some salt; 1 tablespoon Chicken Bouillon Powder; 3 pieces parsley

by GXL8728

4.8 (1)

Favorite

Difficulty

Hard

Time

1h

Serving

2

Frankincense Crucian Carp

1. Remove the gills and internal organs of the crucian carp, remove the fishy line, clean it, make a few knives on the back, dry the water for later use; prepare the onion, ginger and garlic; prepare half of the dried red pepper, cut into small sections; 2 pieces of fermented bean curd, mash and put in a bowl, Pour the fermented bean curd juice and set aside.

2. Heat the pan with oil, add the processed crucian carp one by one, and fry until golden on both sides.

3. Remove the fried crucian carp for oil control and set aside.

4. In another oil pan, put the fried fish, put the white wine to remove the fishy, put the dark soy sauce to color, and put the very fresh soy sauce and oyster sauce to taste.

5. Pour half a bottle of beer over the surface of the fish. Bring to a boil. Add the green onion, ginger, garlic, mashed fermented bean curd and fermented bean curd juice. Bring to a boil again. Reduce the heat to a boil for 20 to 30 minutes.

6. Add two spoons of brown sugar (if you don't like sweetness, you can put less), then add some salt and chicken essence, turn to high heat, and cook for five minutes. When the soup thickens, you can put it on the plate.