Chinese Food
Braised crucian in sauce
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Crisp fish belongs to Hebei cuisine or Zhejiang cuisine. It is characterized by bright yellow color, beautiful color and fragrance, tender bone and crisp meat, delicious flavor and long time eating. Crisp fish is rich in protein, fat, vitamin, nucleic acid, potassium, sodium, magnesium, zinc, selenium, iodine and other trace elements. My mother is the best at this. When I was a child, my mother would make some of this when she improved our lives. Use the coal fire to simmer slowly until the bones are crispy and the meat is rotten. Cold food and hot food are OK. But I prefer cold food.
Cooking ingredients
Cooking Steps
Step1:The scales and internal organs of crucian carp should be removed first. The black film on the fish's belly must be remove
Step2:Sliced ginger, sliced scallio
Step3:Use a knife to tilt the surface of the fish at an angle of 45. Slash it at an angle of 7. Don't go too deep. The purpose of this is to marinate and stew it to taste it
Step4:Sprinkle a little salt on the surface and belly of the fish and spread evenly. Marinate with a little cooking wine, onion and ginger for 20 minutes
Step5:Use kitchen paper to dry the water on the surface of the fish. In this way, avoid oil splashing and scalding when frying
Step6:Heat to 40% heat. Fry fish over high heat until golden brown on both sides. Remove and set asid
Step7:Keep the bottom oil in the pot. Stir in Pixian bean paste and soybean paste to make the flavo
Step8:Pour in beer, pepper, seasoning, onion, ginger, sugar and boi
Step9:Put the fried fish into the basket equipped with the elevating hot po
Step10:Stir fry the sauce and pour it into the hot pot gal
Step11:Put in the basket to start the switch and boil it in high fir
Step12:Pour in rice vinegar. Don't worry about the sour taste of vinegar. Vinegar will evaporate with steam. Moreover, vinegar can soften bones
Step13:Cover and boil for 10 minutes. Select the minimum simmer for 3040 minutes. Don't take it out after stewing. It's better to stew for another night. You can add some hot water if the soup is short. The fish must be cold before taking it out to avoid breaking.
Cooking tips:To make this fish, beer is used instead of water. When frying fish, the oil temperature must be well controlled. The oil temperature should not always be too high or too low. The fried one should be a little older. In this way, the fish will not fall apart when stewed. There are skills in making delicious dishes.
