Chinese Food
Braised crucian with spicy sauce
(154599 views)
When picking up the crucian carp with chopsticks, remember to stir up the seasoning and eat it. Spread it evenly and wrap it in your mouth. The meat feels crispy and crispy. It's very chewy. It's not soft in the soy sauce, but it's full of flavor. It's like a red oil pot just fished from the bottom of the sea. Its tongue tastes good until it's knotted. There's a layer of fine sweat behind it. Open another beer. Eat it hot. Drink it cold. It's the day of the gods.
Cooking ingredients
Cooking Steps
Step1:Cut the two sides of the crucian carp with 3 knives each. Pour in 1 tablespoon cooking wine. 2G salt. Coat evenly and marinate for 15 minutes.
Step2:In a non stick pan, pour in the oil and bring to a slight heat. Fry the crucian carp until both sides are yellowish. Serve first and set aside.
Step3:Leave the oil in the pan and stir fry the shredded green pepper until it becomes soft. Also put it out for standby. The fried pepper will be more fragrant in the process of stewing. However, if the oil is used, the stew will be only spicy. It's not delicious. So this step must not be omitted.
Step4:Then add 1 tablespoon Pixian bean paste to the pot. Stir fry the red oil, then put the scallions and garlic slices to stir fry the flavor. Continue to add a proper amount of warm water and pepper. The amount of water should ensure that the fish can be leveled when it is put into the pot.
Step5:Put the crucian carp and millet pepper into the soup when it's boiled. Add 1 teaspoon old soy sauce. Taste the salt. Add salt when it's light. Turn on the fire for 5 minutes.
Step6:Put in the shredded ginger, string peppers and red sweet peppers. Press with a shovel. Cover and simmer for 2 minutes, then turn off the heat and get out of the pot.
Step7:It's spicy. You must not miss it.
Cooking tips:There are skills in making delicious dishes.
