How to Make Braised Crucian Carp

This was a dish grandma used to make when I was young.Crucian carp Its freshness,vinegar's zing, soy sauce's richness,always bring about unique taste sensations, evoking the deepest childhood memories. Using the Meisi Workshop Wijierang non-stick cast iron wok ensures tender fish meat that remains fresh and nutritious without burning. Introduction of ingredients:

Main ingredients: crucian carp (4 pieces) Introduction

Eggs (3)Eggs(3 pieces)Auxiliary ingredients: scallions (several), ginger (several), garlic (several)Ginger(a few pieces) Garlic (a few pieces)Soy sauce ( )Vinegar ( )Salt ( )

Beijing-Tianjin delicacy, home nostalgia -- Red-braised crucian carp preparation steps:

1. Clean the crucian carp

2. Wash the scallions, ginger, and garlic, slice the ginger, cut the scallions into sections, and crush the garlic

3. Beat the eggs in a bowl or large plate

4. Pour oil into the wok, heat until it is hot, coat both sides of the crucian carp with egg liquid, then put them in the wok

5. After frying both sides golden brown, remove and set aside

6. Drain out the oil, wash the wok, reheat some oil

7. Add scallions, ginger, and garlic, stir-fry until fragrant then add vinegar, soy sauce, and water to boil for a moment

8. Pour 1000ml of boiling water, add wine (100ml) or beer (200ml), and an appropriate amount of salt. Simmer over low heat for 3-4 hours (the amount of water should cover the fish)

9. When the sauce has reduced, it's ready to be served.

Tips:

1. Use more oil when frying the fish on low heat to prevent burning.2. Try not to flip the fish too much during frying or simmering to keep the meat intact.