New Year’s Eve Dinner Series: Braised Carp (3)

Name: New Year’s Eve Dinner Series: Braised Carp (3)
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Crucian carp; 3 pieces shallot; 2 tablets ginger; 3 cloves garlic; 1 piece chili; a little Red pepper shreds; 2 tablespoons Cooking Wine; 2 tablespoons Soy sauce; 1 tablespoon Oyster sauce; a little salt; 2g Zero sugar; 1 Fresh lemon

by Artist mom

4.9 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

Fish on the New Year’s Eve dinner table is indispensable. The homonym for fish means “more than every year”.
The choice of fish is exquisite. In my childhood memory, the most popular carp at home is the carp, which means "carp jumps to the dragon gate". Those who have college entrance examination students may wish to come to a "carp jumps to the dragon gate" carp.
No matter how many kinds of fish there are in the family, the family's choice is crucian carp. Crucian carp is a homonym for "good luck", meaning "good luck" and "surplus every year"!
The fish should be placed carefully when they are on the table, and the head of the fish should be inside, not outside, otherwise the good luck will be gone!
Finally, you have to pay attention to eating fish, so you can't finish it! Keep the beginning and the end until next year, express the wish of "the beginning and the end" in the coming year. And you can’t turn it over when you eat fish, otherwise it's called "salted fish turn over"!
In short, the fish on the New Year’s Eve dinner table is more symbolic than eating!

New Year’s Eve Dinner Series: Braised Carp (3)

1. Take a crucian carp, remove the scales, internal organs and gills, wash the black film and congestion in the abdominal cavity, and cut a few slices of thick meat on the back

New Year’s Eve Dinner Series: Braised Carp (3) recipe

2. Kitchen paper towels to absorb moisture

3. Ingredients preparation

4. Use a non-stick pan for frying fish, it’s best to use a non-stick pan, it won’t stick to the skin when frying

5. Fry until golden on both sides

6. When frying the noodles, fry the fragrant ginger and garlic at the same time. Southerners are not used to eating red bean paste and do not add it. Those who like red bean paste can fry the fragrant red bean paste in the free space of the pot

7. Add cooking wine, light soy sauce, oyster sauce, a little salt, sugar and other seasonings, then squeeze a slice of lemon juice

8. Add boiling water, simmer over medium heat for 2 minutes, and taste the saltiness at the same time. Season according to your preference

9. Turn it over and simmer after it tastes delicious, don’t heat it up, otherwise the soup will burn dry

10. When the soup is almost simmered, remove the fish into the plate

11. Add the sliced green onion and red pepper shreds, here you can choose a variety of peppers according to your own taste🌶️

12. Add a little starch water to thicken the soup to make the soup a little thicker, a little! a little! (It doesn’t matter if Shao Tang doesn’t thicken)