Chinese Food
Grilled river crucian with Scallion
(161313 views)In Jiangnan, the rivers are crisscross, and there are various kinds of fresh water. It's the most common way to roast river crucian with scallion. People who are more sophisticated will put minced meat in the belly and head of the fish. A large number of scallions will be fried and braised in brown sauce. It's a delicious way to eat after half a bowl of fish soup is frozen.
Cooking ingredients
Cooking Steps
Step1:Clean the fish and dry it with kitchen paper. Wash the shallot and cut it into three sections. If possible, both fish and onion can be dried for half a da
Step2:Hot pot and cold oil. Stir fry ginger.
Step3:Stir fry the scallion.
Step4:Put in the rest of the scallion, stir fry it to make it fragrant and serve it for later use.
Step5:Keep it on medium heat. Take the lid with one hand. Put the fish in the pot with the other hand. Cover the lid and let the fish fry slowly. Then turn over and fry. Wait until the fish skin on both sides is fried yellow. Spray the rice wine. Make sure to cover the pot. At this time, you will see a sea of clouds rising in the pot. The crackling sound is that yellow wine and crucian carp are dancing. Wait until the smoke disappears. Spread the onion and ginger on the fish. Put the soy sauce and color it. Pour in the water. Cover the pot and bring to a boil. Add sugar. Simmer for about 10 minutes.
Step6:Turn the fire. Slowly pour the juice on the fish with a spoon until the soup is thick.
Step7:I like fish soup a little more.
Step8:Every time I make braised fish, I like to leave out a bowl of fish soup. If I put it in the refrigerator for one night, it will become a delicious frozen fish.
Cooking tips:Remember to cover the pan when frying fish and spraying rice wine. Turn the pan to let the oil and heat inside hug the skin of crucian carp evenly. We can smell the fragrance and protect ourselves. There are skills in making delicious dishes.
