#夏日生活打卡季 #
People often say that "there is nothing that cannot be solved with one meal, if there is, then eat two more", although it is a bit of an exaggeration, but it is true that everyone cannot resist food. No matter what troubles you encounter in life, food is the best comfort for people, taste bud satisfaction can make people happy, temporarily forget some troubles, so there has long been "only food and love can not be disappointed" this sentence, enough to see the importance of food to people. Crucian carp is a kind of fish often eaten in daily life, its meat quality is very tender, nutritious, contains a lot of protein, regular food can replenish the body. Today, I will share with you a fresh and tender, colorful and fragrant braised crucian carp recipe, whether it is a family dinner or a gathering of friends, this delicious dish can become the focus of the table, and friends who like it should quickly follow along!
Ingredients: Crucian carp
Seasoning: oil, garlic, green onions, spring onions, ginger, dried chili, bean paste, dark soy sauce, light soy sauce, rice vinegar, salt, pepper, sugar, cooking wine, water starch
Production steps:
1. Prepare a fresh crucian carp, scrape off the scales, remove the internal organs of the fish, and remove a black film on the belly of the fish, these are the sources of fishy smell. Then clean the fish and put a knife on the back of the fish, then put the fish into a large bowl, add a little cooking wine, and then prepare some green onion and ginger, pinch out the green onion and ginger juice with your hands, and then rub the green onion and ginger back and forth on the fish, and finally stuff the green onion and ginger into the belly of the fish and marinate for 20 minutes.
2. Prepare some garlic and cut into garlic pieces; Cut a small slice of green onion into slices; 1 small piece of ginger cut into ginger slices; chopped spring onions; A few dried peppers are cut into chili segments, and those who don't like to eat spicy can also be left unplaced. Prepare another small piece of pork belly and cut into thin slices.
3. After the fish is marinated, dry the moisture on the fish with kitchen paper or a clean towel, so that it is not easy to stick to the pan when frying. Then add a little oil to the pan and sprinkle a little salt to prevent the fish from sticking to the pan. When the fish is put into the pot, the oil temperature must be slightly hot, so that the fish will not stick to the pan and break the skin when frying. In the process of frying the fish, you can gently shake the pan to heat it evenly, fry one side and turn the other side, fry both sides until golden brown, and then put the fish out for later use.
4. Leave a little oil in the pot, put the sliced pork belly into the pot, and stir-fry the excess fat in the pork belly. After stir-frying the pork belly with fat, add green onion, ginger, garlic and dried chili pepper segments, stir-fry the aroma, add a spoonful of Pixian bean paste, stir-fry the bean paste until fragrant, stir-fry the red oil, and then cook in cooking wine to increase the fishy flavor, and then add an appropriate amount of water to it.
5. Then pour the fried fish into the pot, add a little dark soy sauce, a little light soy sauce, an appropriate amount of rice vinegar, half a spoonful of salt, pepper, sugar, then stir the seasoning well, cover and reduce the heat for 20 minutes.
6. When the time is up, open the lid of the pot, first use a colander to fish out the fish and put it on a plate, and then use a colander to fish out the dregs in the pot, then drizzle the water starch to thicken the soup, and then pour the soup evenly on the fish, and finally sprinkle with sexy green onions, so that a very delicious braised crucian carp is ready.
The braised crucian carp is not sticky to the pan and does not break the skin, the color is golden, and the fish meat is tender and tender and served with wine and rice. (Remember not to put peppercorns and star anise when making braised fish, because the aroma of peppercorns and star anise is too strong, which will cover up the umami of the fish itself). Friends who like it can collect it and make it for their families when they have time. If you like this braised crucian carp, would you like to give it a thumbs up? Thanks for your attention, sharing different home-cooked food every day.