Chinese Food
Braised carp
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My husband's friend sent two big carp. It's Jiang carp. I don't understand these. I don't know too many ways. I just want to have the most primitive braised fish. Plus the all-purpose secret braised fish juice. It's done in an hour. (expanded)
Cooking ingredients
Cooking Steps
Step1:Slice onion, ginger and garlic. Prepare two anise for later use.
Step2:Clean up the carp. Take the half of the head. Put a flower knife on it. Pat on the dry flour.
Step3:Heat the oil in the pan. Fry the fish until golden on both sides.
Step4:Pour out the extra oil. Add some water. Add onion, ginger, garlic and star anise. Add salt, cooking wine, vinegar and braised sauce. Boil over high heat. Simmer over medium heat for half an hour to 40 minutes until the soup is thick.
Step5:Juice from the fire.
Step6:Just put it in the basin.
Cooking tips:1. I use Li Jinji's braised sauce. It contains sugar, soy sauce and so on. There's no need to add these. 2. Like to eat chili can also be with onion ginger garlic put some dry red pepper in. There are skills in making delicious dishes.
