Traditional Soy-Braised Crucian Carp
Notes
Ingredients:
- 1 Crucian carp
- 2 tablespoons soybean paste
- 1 tablespoon light soy sauce
- 1/2 tablespoon vinegar
- 3 slices ginger
- Appropriate amount of green onions
- 5 cloves garlic
- 1 star anise
- Appropriate amount of white sugar
- Appropriate amount of cooking oil
- Appropriate amount of water
- Appropriate amount of flour
- Clean the crucian carp and make several cuts on it to enhance flavor absorption (adjust the number of cuts based on the size of the fish).
- Prepare green onions, ginger, garlic, and star anise.
- Coat the fish with a layer of flour, thicker for more flavor.
- Heat oil in a pan and prepare to fry the fish.
- Fry the fish in the pan until both sides are golden brown.
- After frying, add green onions, ginger, garlic, and star anise to the oil and sauté briefly.
- Mix soybean paste, light soy sauce, vinegar, white sugar, and water in a bowl and pour into the pan.
- Add an appropriate amount of water to the pan, cover with a lid, and stew over medium-high heat until the sauce thickens.
- Serve the dish on a plate.
- Rich in protein from fish.
- Contains healthy fats.
- Low in carbohydrates.
- Source of various vitamins and minerals from the fish and seasonings.