Zero failure braised crucian carp

Cooking Instructions

1. Cut the ginger, garlic and shallots and set aside, wash the fish and soak it with salt for 10 minutes, then dry it with kitchen paper or a clean towel

   

2. Everyone knows that crucian carp has more spines, especially the tail, which can be cut on both sides of the tail, so as to reduce the chance of stuck fish bones!

   

3. Heat the pan, add the oil and boil it to about 80 degrees Celsius, then put the fish in and fry it

   

4. Fry until golden brown and then flip the other side to fry, frying the fish requires a little patience, don't be in a hurry to flip! (There is a little trick in turning the fish without peeling the skin, especially if you don't use a non-stick pan, when you are not sure whether the fish is fried well, whether the skin will fall off when you turn it over, you can try to turn off the heat first, and wait for the pot to cool for about 1-2 minutes before turning over)

   

5. After the fish on both sides are fried golden brown, add ginger and garlic to stir-fry until fragrant, and then add cooking wine

   

6. Then put some salt, white pepper, soy sauce, oyster sauce, a little sugar, and 1.5 bowls of water (the amount of water is determined by the size of the fish, no need to put water over the fish, so that too much water is difficult to collect the juice), after boiling over high heat, then turn to medium and low heat, cover the pot and simmer for 3-5 minutes, (don't be afraid of not cooking, because it has been fried before,)

   

7. Simmer until the juice is almost finished, (remember to leave some juice, don't finish it, don't leave too much juice, if you find more juice after cooking, you can quickly collect the juice) Finally, add chopped green onion to taste and taste!

   

8. Start eating, the meat is fragrant and sweet, very delicious!

   

9. Make up a picture, if the fish is bigger, or want to taste better, you can also gently draw two or three oblique knives and then cook!