|1 about 500g|
—Cut the ingredients—
—Cooking preparation —
|One piece (for wiping pots)|
—Cooking Starts —
|6-7 small spoons|
light soy sauce
|1-2 small spoons|
dark soy sauce
How to Make Braised Crucian Carp (Not Spicy)
The enthusiastic vendor kills the fish and takes it home to remove the black membrane from the inside of the belly and clean it. Hit the cross cutter. The fish is large and I hit 4 crosses on each side. Salt and wine to marinate for 15-20 minutes.
Chop the onion, ginger and garlic. Small pieces of onion, 3-4 thinly sliced pieces of ginger, 2 garlic cloves cut into small pieces.
Turn on the heat, wipe the pan water dry, heat it a little, once the pan is free of moisture and water, coat the pan with the ginger pieces, about as far as the fish can reach, it looks like a dry coating, but it will prevent sticking.
Rinse the marinated fish a bit and kitchen paper to dry it out. Heat the pan to about 60% hot, that is, if you can feel the warmth when you put your hand on the pan at 20cm height. On high heat, add oil, about the same amount as the usual cooking, but a little more.
Add a little more oil than you would normally use for cooking. Heat the oil slightly and smoke it. Gently slide the fish down the sides of the pan, using a spatula to assist if necessary. Lower the heat to medium, stand back from the heat and cook for a while, occasionally moving the pan from side to side, I cooked for about 2 minutes on one side, turn over and cook for another 2 minutes.
When it’s almost done, add the ginger and garlic from both sides of the fish and pop for about 1 minute. Attention! Don’t mess with the fish! Otherwise it will fall apart easily. Add the wine, light soy sauce, dark soy sauce, and icing sugar and turn on the heat for 15-20 seconds before heating the boiling water. Open the lid and boil, turn down the heat and simmer covered for 10 minutes. It is said to boil with the lid on, not very clear.
The soup was thick after a while, at which point I cooked with the lid on, using a spoon to gently pour the surrounding soup on, and repeated the operation. I was going to try turning it over and found the operation too difficult, so that was it. Then I saw that the soup was almost the same color, and added a little more Sriracha to deepen the color. Cooked for almost another 10 minutes. Taste the soup to see if it’s salty enough, add salt to taste. Add salt to taste. Adjust the heat to medium, add some juice, add green onions, OK. I didn’t use much juice, but the soup tasted good.
I poured out some of the soup into another bowl, and then slid the fish onto a long plate to finish.
The fish skin was intact.