Chinese Food
Grilled crucian with Scallion
(70759 views)
I always think the shallots in this dish are very delicious. When I was a child, I contracted for them. The cooked shallots are soaked by the soup. The taste is really the same as that of our sect. So we must put more shallots, put more shallots, put more sauce, and the taste is good. Don't put more shallots, just put some~
Cooking ingredients
Cooking Steps
Step1:Clean up the crucian carp. Put a half centimeter wide pattern on both sides of the fish. The finer the spacing, the bette
Step2:Pat the crucian carp with starch. Spread it evenly. Shake off the excess starch. Pour 3 tbsp of cooking oil into the pot. When the oil temperature is 80% hot, put down the crucian carp. Fry until both sides are golden, and then fish up.
Step3:Clean the shallots. Remove the head and tail. Cut into large sections for use.
Step4:In another oil pan, add 1 tbsp oil, add shallot and stir.
Step5:Put crucian carp on the green onion. Add wine, Jingxuan soy sauce, crystal sugar, ginger and water.
Step6:Stew in high heat, then collect the juice in low heat.
Cooking tips:There are many thorns in the crucian carp. You can cut the thorns with such a dense pattern with a knife. You can't eat them. It's the same as the slice of fish when you cook fish in water. The slice is thin. You can't eat the thorns. You have skills in making delicious dishes.
