How to Make Braised Crucian Carp

Braising Carp is a nutritious and delicious dish that makes a great side,The key to this dish's taste lies in the ingredients and cooking steps, Shuicai Network introduces a detailed simple recipe for braised carp. The main ingredients are:

1 Carp (1 piece)Doubanjiang Introduction

Main ingredients:

1 Carp (1 piece)A spoon of Doubanjiang Sauce(1 spoon)

Auxiliary ingredients:

Appropriate amount of oil, salt MìMianciren(appropriate amount) Appropriate amount of old soy sauce, cooking wine Sugar(appropriate amount) Appropriate amount of green onion flowers, cornstarch Ginger(appropriate amount)

The steps to make braised carp:

1. Wash the carp and drain the water, then prepare it.

2. Make several cuts on the back of the fish (for better flavor penetration). Prepare sliced ginger and green onion flowers.

3. Lightly coat the carp with a layer of cornstarch (to prevent the skin from breaking when frying).Skin 4. Heat some oil in a pan, add ginger slices,

5. Fry until they release their aroma before adding the fish and frying.

6. Fry both sides until golden brown.

7. Add an appropriate amount of water, 1 spoon of Doubanjiang, cooking wine, Mianciren, sugar, old soy sauce each in appropriate amounts.

8. I always use Doubanjiang from Pixian for better fish flavor.

9. Bring the soup to a boil then reduce the heat, cover and simmer slowly.

10. When most of the liquid is reduced, transfer the fish to a plate and pour the remaining sauce over it after thickening with high heat.11. Sprinkle with green onion flowers before serving. The sauce tastes great; dip the fish in the sauce while eating.

Tips:

1. Doubanjiang is salty, so add less or no salt according to taste.

2. The flavor of the soup improves with longer cooking, use low heat and slowly reduce the liquid.

13. For those who like spicy food, you can add some dried chili shells when cooking, or stir-fry some green peppers and red peppers in the remaining sauce and pour it over the fish. I only used a little Doubanjiang to flavor it as my child likes.

Doubanjiang is salty, so less salt or none should be added according to personal taste.

2. Let it simmer for a long time.Use fish broth. To make the flavor richer, do not use high heat; instead, cook on low heat until the broth reduces.

3. For those who like spicy food, you can add a few slices of dried chili peppers while cooking.Chili pepper peel and shell together with the fish or place them in the sauce after the fish is cooked.Green pepperRed pepper slices to stir-fry briefly before pouring over the fish for a more attractive presentation, especially for children.