Braised carp, as long as you remember these two points, the fish does not stick to the pan and does not break the skin, the fish is tender, crisp and fragrant

Braised carp, as long as you remember these two points, the fish does not stick to the pan and does not break the skin, the fish is tender, crisp and fragrant. Braised fish is a home-cooked dish that everyone loves to eat. However, when frying fish, it is easy to stick to the pan and break the skin. So what to do so that the pan doesn't break the skin? Below I share a detailed approach.

A home-cooked recipe for braised carp

Ingredients: 1 crucian carp, ginger to taste, red pepper to taste, shallots to taste.

method:

Step 1:

1: Wash and cut ginger into thin slices, wash and cut red pepper into small pieces and put into a bowl. Wash and cut the shallots and parsley into small pieces and set aside in a bowl.

2: Wash and cut the ginger into thin strips, cut the green onion into small pieces into a bowl, add an appropriate amount of soy sauce, white pepper, balsamic vinegar, white sugar, stir well with chopsticks and set aside.

Step 2:

1: After the carp is processed, wash the carp with water. Then cut a knife under the carp's head and tail, and use your hands to pull out the tendons in the carp's back.

2. Use a knife to cut the back of the carp into 6 knives to 7 knives, which is convenient for the fish to taste.

3: Wash and chop the ginger into small pieces, put the white chopped green onion into a bowl, add a small amount of boiling water, and the green onion and ginger water will be ready. Pouring green onion and ginger water on crucian carp meat can play a role in removing fishiness and increasing fragrance.

Step 3: Heat the pot and heat it red, add cooking oil, shake the pot, let the pot be burned through by the hot oil, and then turn off the heat for 30 seconds.

Step 4: Turn on the heat and fry the carp in the pan until it is set, then shake the pan to keep the fish from sticking to the pan, turn the fish over and continue frying until golden brown.

Step 5: After the carp is fried, add ginger and red pepper and stir-fry until fragrant, add the sauce just prepared, cover and simmer for 5 minutes.

Step 6: Remove the lid of the pot and use a spoon to scoop the soup onto the fish to let the fish taste as soon as possible. After collecting the juice on high heat, sprinkle with chives and coriander and serve.

Fragrant braised carp is ready.

Method of not sticking to the pot

Heat the pot to a boil, add cooking oil, shake the pan so that the pan is burned through by the hot oil, turn off the heat for 30 seconds. Fry the fish again and it won't stick to the pan.

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