Chinese Food
Crucian carp with bean sauce
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There are many fish bones, but they taste delicious.
Cooking ingredients
Cooking Steps
Step1:Wash the fish. Drain the water. Put a flower knife on the back.
Step2:Prepare the seasoning for cooking fish. Pixian Douban, salt, vinegar, sugar
Step3:Heat up the pan. Put in the oil and fry the fish on both sides.
Step4:Pan fry the fish.
Step5:Put the remaining oil of the fried fish into Pixian bean paste and stir fry it into red oil. Then put in onion, ginger and garlic and stir fry.
Step6:Pour in liangbaikai. Put in cooking wine, soy sauce, fish oil, vinegar, sugar, white pepper and other seasonings.
Step7:Put the fried crucian carp into the soup when it's boiled (I forgot to take this step. Use the picture of braised bream instead).
Step8:Cover the pot and cook over medium heat for 3 to 5 minutes.
Step9:In the middle of the cooking, turn over and cook. Let both sides taste good.
Step10:The soup will be ready to serve when it is almost dry. I don't like to thicken with starch.
Step11:Sprinkle with scallion. It's fragrant.
Cooking tips:When you fry the fish, turn on a small fire. If you can shake the pan and the fish can slide, it means that you are done. Don't often use a spatula to turn it. The fish skin will fall off easily. There are skills in making delicious dishes.
