Grilled crucian carp with scallions in thick oil and red sauce is a very common Shanghai home cooking Salty and fresh with sweetness is very popular in my home Introduction to everyone I hope friends like it
By 503 fly ah
<h2>Royalties</h2>
One crucian carp
Ginger two slices
A handful of green onions
Rock sugar to taste
Cooking wine to taste
Raw soy sauce to taste
Old soy sauce in moderation
Cooking oil to taste
<h2>Practice steps</h2>
1, wash the crucian carp and use kitchen paper to absorb the water (I used one)
2: Cut the green onion into sections and set aside
3: Rub the ginger slices under the hot pan and cold oil
4. Lower crucian carp
5: Fry until golden brown on both sides
6: Sauté the shallots until they change color and aroma
7: Put out some of the shallots in the rest of the pot And put the fried crucian carp on top of the shallots
8, along the edge of the pot poured cooking wine, soy sauce, soy sauce, add the right amount of water, add rock sugar, cover, turn on high heat and turn to medium-low heat and cook for a few minutes, open the lid to season, slowly collect the juice over medium-low heat
9: Grilled crucian carp with chives and red sauce in chives
10, the aroma of green onions is strong, delicious, and the wine is accompanied by a good meal
<h2>Tips</h2>
The black membrane in the stomach of the crucian carp must be removed, otherwise the crucian carp will be fishy, the crucian carp is very tender, but be careful when eating more thorns...
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