Crucian carp, also known as saury, is a common freshwater fish, which mainly feeds on plants. Carassius auratus has tender meat and delicious taste, and is rich in nutrients such as protein, fat, calcium, phosphorus and iron, as well as beneficial ingredients such as unsaturated fatty acids and collagen. Regular consumption of crucian carp can improve resistance, prolong life, improve eyesight, lose weight and maintain beauty, and maternal consumption of crucian carp can also replenish deficiency and promote lactation. I often use crucian carp to make soup and braise in soy sauce. Let me teach you a trick. When cooking braised crucian carp, add 1 spoon of this seasoning to add flavor and color, which will be very appetizing. After cooking, the color will be red and bright, and the soy sauce will be fragrant, spicy and delicious, especially when eaten. Let's share the practice below.

Laoganma grilled crucian carp materials: 3 pieces of crucian carp, red pepper 1, proper amount of oil and salt, Laoganma 1 tablespoon, onion 1 segment, 2 slices of ginger, 2 cloves of garlic, 0 pieces of pepper 10, 2 tablespoons of cooking wine10.

Exercise:

1. Remove scales, gills, viscera and rinse crucian carp, and then wipe the water off the fish surface. 2. Cut 3 knives on each side of the crucian carp, so that the fish will be more tasty. 3. Heat the oil in the pan, fry the crucian carp, and don't turn it over immediately after the fish enters the oil pan. Don't turn the skin of the fish until it turns golden brown. 4. fry the crucian carp on both sides and take it out for later use. Don't fry fish, because the oil of fried fish is fishy, and so is the cooked fish. 5. Add a little oil to the pot and heat it. Add onion, ginger, garlic, pepper and dried chilli, stir-fry until fragrant. 6. Add 1 bowl of water, then add braised soy sauce, cooking wine, sugar, rice vinegar, a little salt, 1 spoon Laoganma, and boil, and the braised juice is ready. ?

7. Add the fried crucian carp, bring to a boil, and turn to low heat to taste.

8. When there is a little soup left in the fire, collect the fire juice, turn off the fire, take it out and put it on a plate, sprinkle with chopped green onion and red pepper, and decorate.

Tip: When frying fish, don't turn it over immediately after the fish enters the oil pan. Don't turn the skin of the fish until it turns golden brown. After washing the fish, dry the water and fry it in hot oil, so it won't stick to the pot. When cooking, cook with high fire first, and then with low fire, so as to cook the fish well.