Home-cooked Crucian Carp

Home-cooked Crucian Carp

1. Prepare a crucian carp, it should not be too big, it will be more difficult to taste, not too big and not too small, it must be broken in the middle when the stomach is broken when you kill it, in order to wait for the shape to look good, wash the blood

2. The slaughtered and cleaned crucian carp are crossed with a cross knife on both sides

3. Sprinkle an appropriate amount of salt, I said to use the wipe, and then shake off the excess, marinate for about ten minutes to taste

4. Remove shredded ginger, mince garlic, cut into small pieces from the beginning and set aside

5. Put an appropriate amount of oil in the pot, a little more, and heat it to 50% hot, add the crucian carp

6. When frying, use a spatula to continuously pour the oil on the fish, about three minutes or so until cooked, remove the fried crucian carp

7. Leave the oil in the bottom of the pot, add a little dried chili, ginger, minced garlic, white onion

8. Pour in a spoonful of bean paste and sauté until fragrant, and fry out the red oil

9. Continue to pour in a little cooking wine

10. Pour in an appropriate amount of water, add half a spoon of light soy sauce, a quarter spoon of dark soy sauce, a small amount of salt, chicken powder, sugar, mix well, and boil

11. Put in the fried crucian carp, use a spatula to continuously pour the soup onto the fish body and cover the lid, simmer slowly until one third of the soup is left, use a spatula to gently shovel it to avoid muddy The bottom of the pot,

12. Put the cooked crucian carp out of the bottom of the pan and add the remaining soup to the bottom of the pot to thicken it into a sauce

13. Pour the prepared thick sauce on the fish body and sprinkle with green onion leaves.

14. Home-cooked is always everyone’s favorite, simple method, but very appetizing

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