Braised crucian carp with basil
“I was born to love fish. I guess I was a kitten in my life. I didn’t eat it for three days, and I wasn’t right. I need to be wonderful when I live alone. Adhering to the principle of eating first since ancient times, let’s cook!
Perilla, sexual taste Fortunately, it is a natural antibacterial and anti-inflammatory medicine. It can also be used to enhance the taste. Crucian carp has many thorns, but it is more delicate and tender than ordinary fish. The elf who loves fish eats even if it is troublesome. Willing to give up such a delicious food. The sun is just outside the window, the fish in the hot pot, and a bowl of white rice full of crystal, life is so good !!! ”
The practice of braised crucian carp with basil
A good fresh crucian carp slaughtered (the fish stall owner does the work).
Carassius auratus, black film removed, fish phosphorus, flower knife on both sides, cooking wine, ginger shreds.
All kinds of ingredients are chopped after cleaning.
Heat the pan with cold oil. When it is 70% hot, sprinkle with appropriate salt and fry the crucian carp.
Turn over after frying on one side, and fry yellow on both sides before serving.
Take another oil pan, add ginger, millet pepper, and juicy bean paste, stir fry over low heat.
After frying the aroma, inject the right amount of water and turn to boiling water.
After boiling, add the fried crucian carp to cook.
When the soup is half dry, add garlic and minced green pepper.
Season with salt and add perilla to cook for about 3 minutes.
Collect the juice on high heat, just put it out of the pan. Finally, you get home cooking braised crucian carp with basil.