Chinese Food
Family recipe ~ braised crucian carp
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The crucian carp that my brother just fished back. It's fresh. It's not necessary. The crispy braised crucian carp is my daughter's favorite. She used to eat it for the first time in the restaurant - Mom, I like this fish so much. I don't spit out thorns. Then she asked me to make it for her. I used a pressure cooker every time. It took time to change it from a pressure cooker to an iron one, but it tastes as good as before. -
Cooking ingredients
Cooking Steps
Step1:Clean the crucian carp.
Step2:Spread a thin layer of flour for fryin
Step3:Rub the hot pot with ginger. This step is anti sticking.
Step4:Pour in more oil than usual and fry until both sides are golden. (in fact, fried is more conducive to crispness. This saves oil ha ha
Step5:Start the pot again and put in the oil. Fry in the pepper. Cut the onion, ginger and garlic.
Step6:Arrange the fried crucian carp. First put the fish and then put the water to let the fish press the onion, ginger and garlic so as to prevent sticking to the bottom of the pot.
Step7:Slowly pour in the water around the onion pot. Then put in all other seasoning ingredients.
Step8:The fire is on. Turn it down for an hour and a half.
Step9:In an hour and a half, the juice will be collected in the fire.
Step10:It's more convenient to keep cool.
Step11:It's really crispy. You can eat the thorns.
Cooking tips:If you want to reduce the cooking time, press the autoclave for 15 minutes and then collect the juice over high fire. But I can't get the autoclave out. It's all broken. So use the iron pot. It's as good as the taste. It's easier to shovel it out. There are skills in making delicious dishes.
