Chinese Food
Grilled crucian with Scallion
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Grilled crucian with scallion is a very common household dish in Shanghai. When I was a child, I grew up by the river. It was not rare to eat crucian carp. But I really know that the dish of grilled crucian carp with Scallion has grown up. When I was a kid, I ate crucian carp. It was either braised or made soup. Maybe it was a time when life was hard. My mother didn't have time to study recipes, develop new dishes, and buy fresh crucian carp and burn it for everyone. The first time to eat grilled crucian carp with scallion is at the home of a good friend in middle school. At that time, she just got married. I used to play at her house. Her husband is very good at cooking. I chatted with my friends inside. I smelled the strange fragrance coming from the outside. I couldn't help but go outside to have a look. It seemed that I was making braised crucian carp. But my mother's crucian carp was not so fragrant. Hurry to find out. He said - what he did was roast crucian carp with scallion. Put more scallion. Use a small fire to Kao slowly. It's only fried eggs at that time
Cooking ingredients
Cooking Steps
Step1:The river crucian carp bought from the market (the black back of the fish should be better. The stall owner said it's wild. Now there's no wild one. It's basically farmed. It looks good too.
Step2:Please kill the fish and wash it with water when you come home
Step3:Fish gills should be cleaned by the stall owner and then rinsed
Step4:Preheat the pot first. Add oil (or lard)
Step5:Put the oil into crucian carp when it's a little ho
Step6:Wait for the seared yellow on one side. Turn it ove
Step7:Where you can't fry it, you can move the pan a little bit. When you fry it on both sides, dish it out
Step8:Put the remaining oil into the scallion (more scallion is OK. I bought less that day. I thought there was still scallion in the fridge. It was used up. So I had to put less.
Step9:Fry the scallion. Put the fish on the scallion. Add the ginger slices
Step10:Into raw soy sauce, suga
Step11:Add some wate
Step12:Cover and simmer for about 20 minute
Step13:Collect the juice. Drizzle the juice on the fish (dare not turn over. I'm afraid the fish will be broken. Ha ha
Step14:When you don't get much juice, put the fish and the scallions under it together
Step15:Keep the rest of the juice in the wate
Step16:When the juice is thick, add a little sesame oil and vinegar. Then pour it on the fish
Step17:Ye
Cooking tips:There are skills in making delicious dishes.
