Crucian carp is cheap and delicious, and many people like to eat crucian carp very much. The common crucian carp method is stewed soup, but it is always tempting to drink crucian carp soup, so it is a good idea to change the taste.
Today, I want to make a braised crucian carp with crucian carp, on the one hand, to change the taste of the people in the family, on the other hand, the taste of braised crucian carp is not inferior to that of crucian carp soup. When braised crucian carp, the sauce is the key, learn the recipe, crucian carp is more delicious, let people taste endlessly.
Step 1: After the crucian carp is cleaned, cut the sides of the fish with a knife, then put the crucian carp on the plate, sprinkle the salt evenly and put it aside for about half an hour.
Tip: Crucian carp has a lot of spines, we can cut a few more knives when cutting a flower knife, especially in the position of the tail of the fish. After we have marinated the crucian carp, it is not easy to make braised crucian carp, and the taste will be better.
Step 2: Take an appropriate amount of green onion and cut into green onion pieces, ginger into ginger slices, garlic peeled and sliced, dried chili pepper cut into sections and set aside.
Step 3: Take a small bowl, put the previously cut shallots, ginger, garlic, dried peppers and an octagon into the bowl, then add a spoonful of spicy sauce, a spoonful of light soy sauce, half a spoon of sugar, half a spoon of dark soy sauce and half a bottle of beer to the bowl, stir them all and set aside.
Tip: The most important thing about making braised crucian carp is the sauce, if we mix the sauce well, the braised crucian carp will be half successful. When you mix the soup of braised crucian carp, you add half a bottle of beer to it, and the braised crucian carp made with beer will be very tender and taste better. You can also try this method in the future, using beer instead of water to mix the sauce of braised crucian carp.
Step 4: Start the pot, add a little more oil to slide the pot, we gently put the crucian carp into the pot, then do not turn the crucian carp, fry one side of the crucian carp until golden brown, then use a spatula to turn to the other side, and fry the other side until golden brown.
Step 5: After we fry the crucian carp, pour the sauce prepared before into the pot, then add the right amount of water to the pot and bring the water to a boil on high heat.
Step 6: Turn off the water on a low heat after the high heat is boiled, we continue to simmer for about ten minutes and add the right amount of balsamic vinegar, open the high heat to collect the juice for the braised crucian carp, and wait until the soup is almost finished.
The above is the specific method of braised crucian carp shared for everyone today, and the braised crucian carp that comes out of this way is delicious and not fishy, and even novices can learn it.
Many people think that they do braised crucian carp is not delicious mainly or the soup is not adjusted well, we will mix the soup according to the proportion shared by everyone today, and friends who like to eat spicy can add a little more pepper into it, and the braised crucian carp that comes out of this way is endlessly evocative.