Braised crucian carp with chopped pepper
1. Prevent the fish skin from drying when frying fish. Wipe the pot with ginger before adding oil.2. Be careful not to break the fish when turning over during frying.3. The flower cutting knife should not be too large. It is fragile when frying.4. Pay attention not to dry the bottom after adding starch.
Step 1 . Remove the scales and viscera of fresh crucian carp, and wash the black membrane in the belly. Fill the stomach with onion and ginger, apply salt to the flower knife, and marinate with wine for 20 minutes
Step 2 . Chop pepper and dice
Step 3 . Dice onions, ginger, garlic, chili sauce, sugar, salt, vinegar, chicken essence and add water to make a sauce
Step 4 . Rub ginger in the pot, add oil, and fry fish over low heat until 60% hot. Fish out for use
Step 5 . Remove the oil from the fried fish, wait a moment, and prepare the sauce
Step 6 . Heat the oil of the fried fish to 50%, and add the onion, ginger and garlic. Add diced chili and stir fry, add the prepared soup, add water to boil, slowly add the fried fish, and slowly simmer over medium heat
Step 7 . Stew for seven to eight minutes, expose the fish in the water, and water the starch to finish the soup
Step 8 . Watering starch soup
Step 9 . Start the pot and swing the plate
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