Hey, foodies!Today I want to talk to you about the home-cooked braised crucian carp, which is not an ordinary dish, but a bowl that warmed my whole growing up. When I was a child, whenever my mother stewed this braised crucian carp in the kitchen, the strong aroma was like a magic key, which could instantly lead me back to the table from the world of textbooks and play.
Braised crucian carp is not only a delicacy for me, but also a taste of memory. The tender fish meat and melt-in-your-mouth texture seem to bloom on the tip of my tongue as if my mother's deep care for me. Every time I can't wait to put on the rice bowl, scoop a spoonful of soup, and sandwich a piece of fish, the happiness of that moment makes me feel that the whole world is warm.
This braised crucian carp is not only a dish, but also a taste of home. Mom always said that every cooking is an expression of heart, and behind this dish is her affectionate sustenance for our family. Every time I eat this taste, it is like feeling the warmth of home, smelling the strong fragrance, as if returning to the carefree days when I was a child.
So, whenever I think of home-cooked braised crucian carp, it's like savoring a bowl of heart-warming deliciousness. This dish not only sparked my love of food, but also painted a beautiful picture of home. Do you have a delicacy that you will remember and never forget?Let's reminisce about the unique charm of braised crucian carp and feel the warmth and taste of home!
Ingredients required: 1 crucian carp.
3 slices of ginger.
4 cloves of garlic.
4 shallots.
2 red peppers.
1 tablespoon of Pixian bean paste.
1/2 tablespoon soybean paste.
2 tablespoons of cooking wine.
2 scoops of light soy sauce.
1/2 scoop of dark soy sauce.
1 tablespoon vinegar.
Thirteen incense a little.
1 bowl of water.
1 teaspoon of sugar.
Steps: Step 1 - Set sail fresh with fresh fish.
Clean the crucian carp, make two cuts on both sides of the belly, smear a layer of salt, massage the fish with the gentleness of salt, and wait quietly for half an hour.
Step 2 - Golden Fry Fish Time.
Heat the oil in a pan, put the crucian carp in after the oil is hot, fry until the bottom is set, then turn over, and fry until golden brown. Remember, be patient when frying the fish and don't keep turning it so that the skin won't break easily.
Step 3 - The aroma of green onions, ginger and garlic is fragrant.
Leave the bottom oil, add green onions, ginger and garlic, and stir-fry until the aroma is overflowing and the fragrance begins to drift away.
Step 4 - Dance with the red oil of the sauce.
Add Pixian bean paste and soybean paste, stir-fry the red oil, the sauce is fragrant, like a carnival party with sauce.
Step 5 - Sauce Admission.
Add the fried crucian carp, pour in cooking wine, light soy sauce, dark soy sauce, vinegar and sugar, and let the sauce slowly penetrate into the fish to bring out the tender taste.
Step 6 - Spice Dance.
Then add water, sprinkle with a little thirteen spices, and bring to a boil over high heat, so that the encounter between spices and fish becomes a delicious symphony.
Step 7 - Simmer leisurely.
Reduce the heat, cover and simmer until the soup is rich and refreshing with every bite.
Step 8 – Pepper Bloom Passionately.
Add in the red pepper and cook for another two minutes to let the fish taste and the hot pepper bloom in your mouth.
Step 9 - Decorate the feast.
When it comes out of the pot, sprinkle with chopped green onions and garlic sprouts, and the greenery blooms, like a beautiful picture.
This home-cooked braised crucian carp not only intoxicates the taste buds, but also is a feast of family food. Every step is made with care, and every bite is a yearning for deliciousness. In this thick fish fragrance, feel the warmth of home and taste the beauty of the years. This plate of braised crucian carp is an indispensable and delicious choice on the Chinese New Year's Eve dinner table, and it is also a beautiful sustenance for home. Foodies, let's savor this wonderful time together!
Finally, the homemade braised crucian carp is complete!Foodies, are you ready for a feast of taste in tender soup?Here, I'll give you a tip to make this delicious thing even better!
First of all, remember my brother's experience, crucian carp should be fresh and lively, so that the braised crucian carp can be more delicious and tender. And when frying the fish, don't worry, wait until the bottom is golden and set before turning over, so that the skin can remain intact.
Regarding seasoning, Pixian bean paste and soybean paste are the soul of this dish, add more to make the sauce fragrant. The combination of cooking wine and light soy sauce makes the fish taste while not losing the original flavor. Do you want to put some thirteen incense?Absolutely!This combination of spices adds depth to the whole dish.
Finally, be careful not to add too much vinegar, one spoonful is enough, don't think so much, otherwise the fish will be salty. Moreover, this red pepper should not be underestimated, and it should be added in moderation so as not to surprise your tongue on an adventure.
By the way, I would like to give you a piece of advice at the end, this dish is best not eaten with watermelon, I heard that this combination is a bit "crashed". It's all delicious, but we don't want to put on a fantasy show in our stomachs, right?
In short, this home-style braised crucian carp is a taste of home and a tribute to the good times. When eating, let it go, but don't forget to feel the beauty of every bite. So, foodies, now all you need to do is grab your chopsticks, eat in style, and enjoy this delicious moment!
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