Name: Twice-cooked Pork Stewed Crucian Carp
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 piece Crucian carp; 50g Pork belly; 10g parsley; 30g garlic; 20g ginger; 20g carrot; A small amount pepper; A small amount star anise; 5ml Huadiao Wine; 10ml Blending oil; 10ml Balsamic vinegar; 10g Sugar; 30ml Light soy sauce; A small amount salt

Twice-cooked Pork Stewed Crucian Carp

by Yurun Begonia

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

If you add some pork belly in the process of stewing fish, it will taste better! The reason why you choose pork belly is because you want to extract the fat from the pork belly, and the fish stewed with the mixed oil will be more fragrant! The pork belly needs to be processed in advance, that is, it needs to be boiled in water for a while, so that the meaty smell of the pork belly is reduced a lot, and the taste is particularly good when it is fried. After this processing method, the pork belly becomes non-greasy, and the taste and taste can be said to be top-notch!

Twice-cooked Pork Stewed Crucian Carp

1. Clean the fresh crucian carp, boil the pork belly for a while, then remove it, prepare carrots, coriander, ginger, garlic, pepper and star anise together;

2. Use a knife to cut three knives on each side of the fish body, and cut to the bones. Cut the pork belly into thick slices, shred carrots, slap garlic, slice ginger, and cut coriander into sections;

3. Put an appropriate amount of blended oil in the wok, put the pepper and star anise in the wok;

4. Put the pork belly slices into the pot and stir fry;

5. Stir fry the fat in the meat so that it doesn’t taste greasy;

6. Put the crucian carp in the pot;

7. Shake the wok and fry the crucian carp a few times;

8. Fry the crucian carp for a while until the skin turns golden brown and add two teaspoons of sugar;

9. Add a small amount of Huadiao wine to remove the fishy smell of crucian carp;

10. Put an appropriate amount of balsamic vinegar;

11. Add half a spoon of light soy sauce;

12. Add a small amount of salt according to your taste;

13. Then put in an appropriate amount of water;

14. Simmer for a while, add coriander and carrots when the soup is thicker;

Tips:
1. When tidying up crucian carp, be sure to clean the fish serum from the viscera and fish bones, or it has a strong smell of soil;

2. There are many bones in crucian carp, pay attention when eating, and the dosage of various condiments should be adjusted according to your own taste.