Hello everyone, I'm Pango of simple home-cooked food. There are many kinds of braised fish, everyone's taste is different, different tastes have different methods, in short, personal favorite. Today I would like to share with you a braised carp, please refer to whether it is done well or not.
Ingredients: 1 carp, ginger, coriander, egg, starch, tomato, green onion, garlic
Seasoning: cooking wine, salt, aged vinegar, watercress paste, chicken powder, pepper
method:
When buying carp at the market, remember to ask the stall owner to help you kill the fish and remove the fishy line. Wash the carp to draw obliquely with a flower knife.
After the carp is well flowered, the fish is evenly smeared with table salt, then beaten into an egg yolk and spread on the fish, and finally the corn starch (can also be flour) is evenly sprinkled on the fish to make the fish dry and waterless.
Let's cut the accessories: slice the ginger, slice the green onion, cut the garlic into small pieces, cut the tomato into small pieces.
Add cooking oil to the hot pan, heat the oil to 50%, grasp the tail of the fish with your hand, fry the fish head for 10 seconds, and then put the whole fish into the oil.
Fry over medium heat until the fish is golden brown and crispy on both sides and set aside.
In the pan, add ginger slices of garlic grains, slice ginger and garlic grains and fry 1 teaspoon of bean paste, and sauté the tomatoes in red oil with watercress sauce. Stir-fry for about 10 seconds Add a bowl of water, add cooking wine, soy sauce, 1 tsp sugar, salt, 1 tsp aged vinegar, add sliced green onion, 1/2 tablespoon chicken powder, boil and fry the carp over low heat.
Cook the carp on each side for 3 minutes until the flavor comes out and serves.
Add 1/2 tbsp (stir-fry spoon) of water starch and 1 tsp of pepper to the soup in the pot, cook until the soup is thick and pour on the fish, garnish with parsley.
Braised carp has been shared, as for everyone's taste, please refer to it. Or you have a better approach, I hope you share it below the comments! We'll see you next time!