Crucian carp is a common fish on the dining table now. It has delicious meat and high nutritional value. It is most suitable to eat crucian carp when you are not hungry, undernourished, or have weak spleen and stomach. Pregnant women with insufficient breast milk after childbirth can drink crucian carp soup. Because crucian carp tonifies the body, but it is still not recommended to eat too much during the flu and fever.

Cooking method for braised crucian carp

1. Clean the crucian carp and make several incisions on the fish, both front and back. Put it in a bowl, sprinkle with an appropriate amount of salt and a little white wine. Use your hands to rub the salt and white wine all over the fish and marinate for half an hour.

2. Cut the garlic into slices, cut the scallions diagonally into sections, cut the ginger into strips, and cut the chili peppers into segments.

3. After the fish is marinated, sprinkle dry starch on both sides of the fish and pat it evenly.

4. Pour a little oil into the non-stick pan, heat the oil, and then fry the crucian carp.

5. Fry both sides until golden brown and then remove from the pan.

6. Pour the remaining oil from the fried fish into the pot, add scallions, ginger, garlic, and chili peppers, and stir-fry until fragrant.

7. Pour a little light soy sauce into the pot.

8. A little braising soy sauce.

9. Add two spoons of sugar.

10. Add an appropriate amount of boiling water.

11. Put the fried crucian carp into the pot, use a spoon to pour the sauce over the fish, and do it several times.

12. Cover the pot with a lid and simmer over low heat for ten minutes.

13. After ten minutes, most of the sauce has reduced, add a little salt, chicken essence, and turn off the heat.

14. Arrange the dish, sprinkle with scallion shavings for decoration.

Tip:

1. When washing the fish, be sure to clean the black membrane inside the fish belly, otherwise the fish will taste bitter.