Chinese Food
Braised crucian
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Treat the food well. It will pay you back
Cooking ingredients
Cooking Steps
Step1:Three and four pairs of crucian carp. After cleaning, use kitchen paper to dry the water. Add cooking rice wine, salt, wipe and marinate for 15 minutes.
Step2:Green pepper, onion, ginger, garlic, millet pepper, pickled ginger pickled radish are all minced for standby.
Step3:Hot pot of cold oil. I use a mixture of canola oil and chicken oil. Pepper explodes in 50% heat.
Step4:Then add bean paste. Stir fry red oil over low heat. Then add ingredients over medium heat. Stir fry until fragrant.
Step5:Stir fry the ingredients and add some boiling water. Add two spoonfuls of sugar, one spoonful of salt and some old soy sauce. Try salt. Put the crucian carp directly after boiling. Keep burning the crucian carp. Turn it over every two or three minutes. Don't stop using the spoon to pour the soup on the fish to make it taste good. Put in chopped green pepper two minutes before cooking.
Step6:When the soup is a little thick, you can start the pot. Then sprinkle with scallion. It's also delicious to eat noodles with soup after eating fish.
Cooking tips:Sichuan's soft roast is that fish can't afford oil. I think the crucian carp is not big, but its meat is tender when it is put directly into the pot. The ingredients are easier to taste when they are chopped and fried. Oil can be mixed with vegetable and animal oil. There are skills in making delicious dishes.
