Crucian carp does not cook soup, teach you a method, fragrant and flavorful, and the fish bones become crispy

Today I will share the practice of stewed crucian carp, the fish meat after the pot is fragrant and flavorful, even the fish bones are crispy, and I feel too enjoyable to eat two at once.

Braised crucian carp in soybean sauce:

Ingredients: 2 crucian carp.

Ingredients: 20 grams of soybean paste, 3 grams of turmeric, 10 grams of garlic, 2 grams of chives, 3 grams of aged vinegar, 10 grams of soy sauce, 2 grams of cooking wine, 3 grams of sugar, appropriate amount of oil.

In the first step, the crucian carp is processed by the fishmonger in advance, and we can directly operate it when we go home and wash it, we put 2 crucian carp into a bowl, mix the three ingredients of extremely fresh, aged vinegar and cooking wine, evenly spread it on the fish body and belly, and marinate it for more than 2 hours. It is recommended that you do this step in advance.

The second step is to heat the oil pan over high heat and pour an appropriate amount of oil, change the heat to medium to heat the oil to 5 heat, put in the marinated crucian carp and fry it until the fish skin is browned on both sides, turn off the heat and take it out. Don't be in a hurry to turn the fish after it gets out of the pan, wait until one side is basically set, and then turn it over and fry the other side, so that the fish body will not fall apart.

In the third step, pour out the oil for frying the fish, change the new oil and continue to heat over low heat, cut the small turmeric and garlic into the pot and stir-fry twice, and then add the soybean paste and slowly fry it together to make it fragrant.

The fourth step is to add 2/3 of the water to the pot, turn to high heat and boil, add sugar to boil, and do not pour too much water, otherwise it is not good to tighten the soup before the pot.

Step 5: Put the crucian carp into the boiling broth, cover and simmer over low heat for 15 minutes, during which time remember to turn the fish over so that it can fully absorb the flavor.

Step 6: After the crucian carp is simmered until it becomes crispy, turn the heat to tighten the soup and turn off the heat, put the fish on a plate, sprinkle with chopped chives, and the dish is complete.

Tips:

When buying crucian carp, we can ask the fishmonger to help us remove the scales, gills, and internal organs, and then wash it carefully after returning home, especially the black membrane in the belly of the fish must be removed, otherwise the finished fish meat will have a fishy smell.

The purpose of marinating is to make the crucian carp taste better, and the addition of aged vinegar can help soften the bones and flesh of the fish, so that the braised crucian carp will become very crispy, but remember to drain the marinade juice before frying in the pan to prevent oil splashing after it is put into the pan.

When frying fish, if you are afraid of sticking to the pan, wait for the oil to heat and then turn the pan twice, sprinkle in salt, and then put the fish in the pot, so that the fish is not easy to stick to the pan, but the amount of salt should be grasped well, just a little, to prevent the taste from being too salty.

The soybean paste itself is salty, so there is no need to put salt in the process of stewing, if you feel that the saltiness is not enough, just add an appropriate amount of flavor and flavor to season when braising the fish.