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Crucian carp is tender and nutritious, and it is a good choice for stewing soups or braised braised. Many friends in the braised crucian carp, easy to fry the fish skin broken, today Xiao Yi to share the frying fish without breaking the skin non-stick pan method, come and see it!
Ingredients required:
Crucian carp, ginger, green onion, cooking wine, dark soy sauce, steamed fish soy sauce, soy sauce, vinegar, sugar, salt, chicken essence
Preparation steps:
Step 1: Wash the crucian carp, then put a flower knife on both sides, and finally use the absorbent paper to suck the water out of the fish.
Step 2: Prepare an appropriate amount of ginger and green onion, part chopped into small pieces and part cut into slices. Then put a little chopped green onion and ginger in the fish belly, so that it can be fishy and fresh.
Step 3: Heat the pot. Heat the pot well and turn the pan so that all four walls are heated evenly. Add a spoonful of oil to the pot, then use a spoon to scoop the oil onto the four walls of the pot, after heating, pour the hot oil out, and then add a spoonful of cold oil, repeat the above steps, the oil is heated again and poured out.
Step 4: After the pot is hot, add a little cold oil to the pot, add the processed crucian carp, do not move it first, wait for the fish skin to fry the shape, shake the pan so that it is heated evenly. Fry on one side until golden brown, then turn over and fry until golden brown on both sides.
Step 5: Add slices of ginger and green onion to the pan, continue to fry, and then pour a little cooking wine from the side of the pan to remove the fish. Add a little soy sauce, steamed fish soy sauce, soy sauce, vinegar and sugar to increase the color and flavor.
Step 6: Add an appropriate amount of water to the pot, add a little salt and chicken essence to taste, bring to a boil on high heat and turn to low heat and simmer for 15 minutes, simmer the fish until it tastes good. Finally, turn on a large heat to thicken the soup and put it on the plate, and sprinkle a little green onion to eat.
Production key points:
1. The black membrane in the belly of the fish must be cleaned, otherwise the fishy smell will be very large
2. After the fish is washed, be sure to use absorbent paper to dry the surface of the water, so that the fish will not break the skin when frying.
2. Crucian carp has more spines, so slow down when eating!
This bowl of braised crucian carp tastes particularly delicious, the fish is delicate and tender, and friends who love fish must not miss this classic. Eating fish is another pleasure on days when you can't afford to eat meat! Favorite friends do it!
The whole process of video production of braised crucian carp in this issue can refer to the video production of Kitchen Easy on August 31, 2020, we will see you in the next issue.