Chinese Food
Braised crucian
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Jiangxi is rich in fish. When I was a child, I liked crucian carp very much. This kind of small crucian carp tastes better than big one. So I prefer small crucian carp. It's more fresh and tender.
Cooking ingredients
Cooking Steps
Step1:Deal with the crucian carp (the crucian carp you bought is all done. You just need to wash it, especially the black things in your belly. Then cut a few knives on both sides with a knife. It's convenient to taste. Salt the fish on both sides. It's better to fry the salted fish). Just pat the ginger. Just chop the garlic a little.
Step2:Put the canola oil in the pot (the fish will be more fragrant with canola oil). Wait until the oil pot turns red. Then put the fish in it. Fry until both sides are golden (remember not to turn the fish in the first place. It's easy to break. Wait a few minutes and then turn it. The fish will be shaped. The fish won't break)
Step3:Add vinegar, cooking wine, soy sauce, soy sauce, garlic, ginger, all kinds of peppers and salt. Add water without fish. When you boil the water to dry, add some raw meal. When the soup is thick, you can leave the pot. Sprinkle with a little green onion.
Cooking tips:There are skills in making delicious dishes.
