Red-braised crucian carpCrucian carp———Best to choose wild crucian carp for a better texture and less fishy smell;Always select freshly killed crucian carp, not those stored in the refrigerator, as they can be very fishy;To make delicious red-braised crucian carp, it must be fried first;Flip the fish only once when frying, i.e., fry one side until golden, then flip to fry the other side;To avoid fishiness, add water after heating it up; do not add more water during cooking;For a good color and appearance, use dark soy sauce and light soy sauce;Dark soy sauce for coloring, light soy sauce for flavoring;To make the soup thick and glossy, reduce the sauce over high heat just before serving;To make the dish look appealing, garnish with green ingredients like chopped scallions or cilantro leaves;For tender fish, pay attention to cooking time; the internal part may not fully color;If you want a well-colored and soft meat texture, simmer for 20-30 minutes on low heat, adding more water if necessary to prevent it from drying out. Red-braised crucian carp ingredients and tools Main ingredient: Crucian carp (4 pieces)Seasonings: Ginger (appropriate amount) Garlic (2 cloves) Diced garlic head (2/1 piece)Chili pepper (4 pieces) Cooking wine (2 spoons) Soy sauce (1 spoon) Salt (1 spoon)Rice wine vinegar (appropriate amount) Dark soy sauce (appropriate amount) Light soy sauce (appropriate amount)Cookware: Wok Red-braised crucian carp method: 4 fresh crucian carp, cleaned and killed

　　 Make diagonal cuts on both sides of the fish for better flavor penetration

Slice ginger and garlic; cut garlic into white and green parts
Heat a wok with oil and fry one side of the fish until golden brown, then flip to fry the other sideAdd ginger, garlic, and chili pepper to the potAdd 1 spoon of cooking wineSeason with salt, light soy sauce, and dark soy sauce for colorPour hot water into the pan to cover the fishBoil over high heat, then reduce to low heat to simmerSimmer until half of the soup remains, add white garlic
When the soup is nearly dry, add green garlic and chicken essence to thicken the sauce

　　 Red-braised crucian carp is ready!

 Enjoy!  Cut the fish diagonally on both sides to allow for better flavor penetration.  Slice the ginger and garlic, cut the garlic into white and green parts.  Heat a wok with oil, add the carp and fry until one side is golden brown, then flip to fry the other side.  Add the ginger and garlicadd some chili peppersto the pot.  Add a large spoonful of fermented rice wine.  Then add salt, soy sauce, and dark soy sauce for flavoring.  Pour in enough hot water to cover the fish, bring to a boil.Simmer over high heat.Reduce to low heat and simmer.  Add the white part of the garlic when half of the liquid has evaporated.  When the sauce is nearly dry, add the green garlic and monosodium glutamate (MSG) for thickening and serve in a dish.  Red-braised carp is ready!Enjoy your meal!