How to cook braised crucian carp

Braised crucian carp is also a home-cooked dish. The method is also very simple. Just wash the fish and marinate it for a while and then fry it in a frying pan. It must be fried for a while before it can be picked up and set aside. This will make the texture of the fish better and prevent the fish from not being able to be fully flavored. Finally, add seasonings and simmer for about half an hour before eating.

Method 1

Wash the fish first, wipe off the water on the fish with a clean cloth and set aside for later use (to prevent hot oil from bubbling and scalding people when frying).

Chop the onion into sections, peel and slice the garlic, and slice the fresh ginger for later use.

Put a lot of oil in the pot. When the oil temperature rises to 60% to 70% hot, fry the fish until it turns yellow.

Take out the fish and pour out the oil in the pot, leaving a little oil in the pot, put it on the fire, add the scallion, garlic and ginger slices and stir-fry until fragrant.

Add enough water to cover the fish in the pot, put in the fried fish when the pot boils, add an appropriate amount of salt, some dried red peppers if you like spicy food, some star anise, Sichuan peppercorns (appropriate amount), a little sugar (for flavor), a few drops of white vinegar (to remove fishy smell and crisp thorns). Bring to a boil, then simmer on low heat for 20-30 minutes before serving.

Method 2

Main ingredients: two live crucian carps, weighing two pounds.

Ingredients: 1 ounce of ham slices, 0.5 cents of winter bamboo shoots slices, 0.5 cents of water shiitake mushrooms, 1 ounce of dried river water, 1.2 cents of salt, 0.2 cents of MSG, 0.4 cents of cooking wine, enough clear soup for a child, 0.5 cents of chicken oil, 0.2 cents each of green onions and ginger, and a dozen or so cauliflowers wrapped in cloth.

1. Remove the gills and scales of the fish, cut open the belly and remove the internal organs. Wash it, put it on the chopping block, use a knife to cut into tile-shaped cuts from the gills to the back, hold the fish tail with your hand, dip it in the boiling soup pot, and place it in a round bowl. Sprinkle ham, winter bamboo shoots, mushrooms and dried ginger on the fish, and put in cloth bag and chicken fat.

2. Put the pot on the fire, add the fresh soup and the above seasonings; when the soup boils, taste it, pour it into the fish bowl (80% full), cover it with a pot mat, put on wet hemp paper, steam it in a steamer for 25 minutes and take it out. When serving, remove the pot mat, hemp paper and cloth bag, and take out the coriander and pepper.

Features: The soup is fresh and the fish is tender, with a unique flavor. [2]

Among the many delicacies in Kaifeng, braised fish is the best. Braised fish with yellow sauce is completely different from crucian carp soup and grass carp soup. Only after you have tasted it will you know that Kaifeng snack braised fish with yellow sauce is extraordinary. Old Kaifeng people all know that an important cooking technique for braised fish is to first coat the small crucian carp with flour, then fry them until golden brown, and then boil them. The key is that this pot of old soup can reflect the distinctive characteristics and quality of the braised fish, with plenty of fish and delicious soup. [1]