Chinese Food
Braised crucian
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The meat of crucian carp is tender, but there are many thorns. When you eat it, you must eat it carefully.
Cooking ingredients
Cooking Steps
Step1:After the fish is processed, it is wrapped with a thin layer of flour. The purpose is that the fish skin is not easy to break when the fish is fried. It can also not be wrappe
Step2:Start the pot and burn the oil. Don't use too much oil. I'll fry it and stew it directly, so I'll control the amount of oil. Sprinkle salt in the oil to prevent sticking to the pot. Remember that if you put salt in this step, you can't put any more salt. Otherwise, it will be salty. Put less salt. I like to eat fish seeds and fish bubbles. After washing, I will fry them together.
Step3:Fry them on both sides until golden brown, then add cooking wine, soy sauce, soy sauce, sugar, vinegar, oyster sauce and anise, then heat the water just before the fish. Vinegar is not very sour. It will evaporate during stewing.
Step4:Simmer for ten minutes over medium heat. When the stew is soft, remove the shallots. In this way, the shallots will not be stewed in the fish to affect the taste. During this time, you can use a spoon to pour the soup on the fish. Ten minutes later, fire the soup. Don't take it too dry. The left soup can make rice.
Step5:Finished. Cooked crucian car
Step6:The meat is tender and sweet. It's delicious. The fish seeds and fish bubbles are also delicious
Cooking tips:1. Don't put too much salt. When you fry fish, don't put it in the back. Because there are old and raw soy sauce. It's salty enough after you collect the soup. 2. Vinegar can be put boldly. Stewed fish will volatilize most of it. 3. The star anise is two petals. But two petals. Only need to adjust the flavor. Too much spice is too strong. There are skills in making delicious dishes.
