Home-style Braised Fish

Home-style Braised Fish

1. The African crucian carp is scaled and belly. After cleaning the internal organs, use a knife to make a few knives on the back of the two sides of the fish, and put it in the plate to drain the water.

2. Wash the garlic sprouts and celery and cut into sections

3. Put a proper amount of cooking oil in the wok, put the fish down slowly after the oil is heated (remember, don't turn over when you just put it down, turn it over until it is golden brown)

4. Turn over and continue frying

5. This fish is a bit big, I'm afraid the head is not well cooked, so I fry the fish head (fried until the fish is golden brown on both sides, you can turn it over and fry at will, this time it will not damage the whole fish)

6. Fry the fish until 8 is mature, add garlic shoots and stir fry, so that the fish can absorb the aroma of garlic, and at the same time, it can also remove part of the fishy smell.

7. Add appropriate amount of light soy sauce, salt and sugar (sugar can remove fishy, I usually use sugar instead of MSG when cooking fish), stir fry twice, add cooking wine, and then add half a bowl of boiling water (cold water is also acceptable). Delicious

8. Put the remaining garlic sprouts and celery in it, stir fry twice and cook for a while, let the fish absorb the soup, and cook the garlic sprouts and celery at the same time

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Tips:

After the fish is cleaned, be sure to drain the water so that it will not stick to the pan and will not spread easily during frying.

The garlic sprouts and celery can also be replaced with onions and garlic cloves, which can remove fishy

You can keep cooking wine depending on your personal habits

Sugar can also be changed to MSG. I am used to cooking fish with sugar instead of MSG. I think the effect of removing fishy is good, and it will make the fish more delicious.