1. Crucian carp, remove the scales, cut the abdomen and remove the internal organs;
2. From the tail to the head of the fish;
3. Both sides have 2~3mm deep knife marks to the bone, and cut through the fish body;
4. Mix well with salt, pepper, ginger, green onions, and cooking wine and marinate for 10 minutes.
5. Green and red peppers;
6. Cut green and red peppers into pieces, and cut ginger and garlic into pieces.
7. Boil water in a large pot;
8. Put the fish and seasonings in the pot, cover, turn off the heat, and simmer for 5 to 8 minutes to remove.
9. Heat oil, shovel out the pepper and green onion, add green pepper, ginger and garlic, stir fry until fragrant, add a tablespoon of stewed fish soup;
10. Add chopped pepper sauce, salt, and chicken bouillon and stir well;
11. After collecting the juice, pour it on the fish and sprinkle with red pepper.
Tips:This dish uses self-fishing river water to breed crucian carp, which is too large; the easy-to-use crucian carp less than 500 grams is better.
This is the cooking method of thornless crucian carp + overwater fish.
Because it is mainly salty and fresh, green peppers that are not spicy are chosen; for those who like to be spicy, you can choose sharp pepper or millet spicy sauce.
The braising time is not easy to exceed ten minutes, otherwise the meat will become old; do not pour out the water for braising fish, it is very delicious when used for cooking.
