The recipe for crispy braised crucian carp

Health benefits

Crucian Carp: Harmony with Stomach

White sugar: promoting blood circulation and removing blood stasis

Ingredients

Crucian carp 400g

250g soybean oil

Salt 7 grams

2 spoons of starch

2 spoons of light soy sauce

1 spoonful of dark soy sauce

1 spoonful of Wuxiang powder

15 grams of white sugar

150g of aged vinegar

1 onion

Ginger 6g

1 clove of garlic

3 grams of monosodium glutamate

2 spoons of cooking wine

The recipe for crispy braised crucian carp

1. Wash the scallions, garlic, and ginger together. Remove the scales from crucian carp, wash and drain the gills and internal organs to control moisture.

2. Cut the scallions into sections, garlic and ginger into slices.

3. Dip both sides of the crucian carp evenly with dry starch.

4. Add more oil to the wok, heat it up, and then fry the crucian carp over low heat.

5. Fry until both sides are golden brown, and the bone spurs are crispy. Remove and control the oil.

6. Leave a little oil in the pot and add scallions, ginger slices, and garlic slices until fragrant.

7. Add cooked crucian carp, white sugar, salt, vinegar, dark soy sauce, light soy sauce, cooking wine, and five spice powder.

8. Add water, cover the crucian carp, and simmer over low heat.

9.When simmering until the soup dries and thickens, add MSG to the soup.

10. Put it on the plate and enjoy it.

Tips

1. The crispy fried crucian carp will be stewed until the bone spurs are crispy. Adding more vinegar is the key to making thorns crispy, and both are indispensable.

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