Braised crucian carp with soy sauce➕This year’s flowers are better than last year’s

Ingredients

• Live crucian carp Two
• Scallions Two stalks
• Ginger A piece
• Garlic Four cloves
• Dried chili Four
• Pixian Doubanjiang 1.5 tablespoons
• Haitian Soybean Sauce One ​​tablespoon
• Kickled fish
• Cooking wine One ​​tablespoon
• Table salt Half teaspoon
• Cooking
• Edible oil Appropriate amount
• Dark soy sauce One ​​teaspoon
• Light soy sauce One ​​tablespoon
• Balsamic vinegar Half tablespoon
• White sugar One ​​teaspoon
• Salt A little

Steps

1. The crucian carp my second cousin caught yesterday was given to Achen’s family. They were caught in the Han River near my home.

2. I asked my dad to kill two of them in the morning. They were very fresh and there were fish roes

3. Fish body surface scratching knife

4. Pour a tablespoon of cooking wine

5. Sprinkle half a teaspoon of salt and spread evenly on the surface of the fish with your hands

6. Marinate for 10 minutes

7. Prepare some side dishes: two shallots, four cloves of garlic, a small piece of ginger, and 4 dried chilies

8. Wash the onions, ginger and garlic, cut the white onions into sections, mince the green onions, cut the ginger into slices, and I used the whole clove of garlic today

9. Marinate the fish body, pat dry the starch on the surface, heat the pot (heat the stainless steel pot to fry the fish so that it will not stick to the pot), add an appropriate amount of cooking oil, add the fish, and fry over medium heat , don’t rush to turn over

10. Shake the pan. If the fish can shake, you can turn it over and fry until the fish is browned on both sides

11. The fried fish was served out. Ah Chensheng accidentally knocked off the tail of the fish when he came out