Chinese Food
Braised crucian with sauce
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Crucian. One of our most common river food. Its nutritional value is very high, so we often eat it in our daily life. There are many cooking methods, such as braised in brown sauce, soup making, steaming, dry pot, etc. Besides, it can also be used with tofu, radish, mushroom and other ingredients. The dishes are double nutritious and different in taste. Today, Xiaobian shares this family practice. It's very simple. It's juicy and delicious. It's ruddy. It's very suitable for spring. It's suitable for all kinds of people. So come and have a look. -
Cooking ingredients
Cooking Steps
Step1:Prepare the necessary ingredients. Clean the crucian carp and make a flower knife. Rub a little salt on the body and inside of the fish and marinate for a while. Then chop the ginger, pepper and shallot for standb
Step2:Before cooking, wipe the water on the fish surface with kitchen paper, and then apply a thin layer of raw meal to ensure that the fish is dry. This is the key step to keep the fish skin intact
Step3:It's really starting to fry fish. Heat the oil in a hot pot. Lift the fish tail and cook along the edge of the po
Step4:Pan fry until golden on one side. Turn over when the surface is hard. Pan until golden on both sides. Then dish out and set aside
Step5:Then pour the chili and ginger into the pot, stir fry with the bottom oil to make the flavor; if there is no bottom oil, pour in a little edible oil again
Step6:Then spoon in 1 tablespoon soybean paste, stir fry the red oil, and turn it over to avoid sticking to the pot
Step7:Then pour in 1 bowl of clear water. Bring to a boil over high heat, then add 2 tablespoons of raw soy sauce and 1 tablespoon of oyster sauce. Stir evenly. Note that there is no need for too much water
Step8:Continue to carefully put in the crucian carp. Stew with medium and small fire. Pay attention to the firepower not to be too strong. Avoid the fish from being cooked to rot
Step9:When the soup is obviously reduced and quickly dried, put the fish on the plate
Step10:Add a little chicken powder to the soup. Stir evenly and pour it on the fish. Note that if the taste is too heavy, you can add a little salt
Step11:Finally, sprinkle with scallion, and it's done.
Cooking tips:1. Many people ask me why I always fry fish in the pot? The main reason is that the surface of the fish contains water. The fish skin will stick to the bottom of the pot immediately after cooking. When flipping, the fish skin will fall off. So we use kitchen paper to dry the water on the surface of the fish and apply a little starch at the same time, which further reduces the water content of the fish and forms a middle layer between the fish skin and the cooking oil. This makes it more difficult for the fish to stick to the pot and break the skin. On the other hand, it can prevent oil splashing. It's worth trying for the partners who are afraid of oil splashing; 2. Fried fish breaking the skin. It's also closely related to the freshness of our fish. The fresher and firmer the fish meat is The more complete the fried fish, the more delicious it is. So we suggest that you try to choose fresh live fish; 3. When you fry the fish, be sure to use a small fire. Be patient. In this way, fry it evenly and thoroughly. If you use a big fire, it's easy to fry and paste the fish. At the same time, it's easy to stick to the pot. You have skills in making delicious dishes.
