The recipe for braised crucian carp in sauce

Health benefits

Crucian carp: strengthening the spleen

Cilantro: Nourishing the liver

Ingredients and materials

14 crucian carp

2 garlic heads

50g coriander

A little scallion and ginger

70g of sauce

200g monosodium glutamate

150 grams of oil

A little starch

The recipe for braised crucian carp in sauce

1. Clean and wash the fish for later use

2. Change the fish into a flower knife and add scallions, ginger, and salt for ten minutes

3. Heat up the oil in the pot and fry the fish until golden brown. Set aside for later use

4. Heat up the oil, add the sauce, stir fry the scallions and ginger, add water, and size the fish

5. Too much water should be added, as long as there is no fish. Bring to a boil over high heat and simmer over low heat for 30-40 minutes

6. Add garlic and monosodium glutamate, remove from the pot, and transfer the fish to a plate

7. Collect the remaining soup juice

8. Pour the collected juice onto the fish and add cilantro

Tips

Stew over low heat and avoid adding too much sauce

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