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Stew caraci
1 serving
clean the fish from the scales, gut, remove the gills, wash and dry. finely chop the ginger and onion. put the bottom of the pan with cabbage leaves, put the fish on them, on top - a layer of chopped onions mixed with ginger. in a separate piano, mix soy sauce, rice wine or tincture on orange peel, sugar, cinnamon, ground pepper, salt and sesame oil. pour the fish with this mixture, put the pan on a high heat and bring it to a boil under a closed lid. reduce the fire to very low and simmer the fish for 3-4 hours. the dish will be ready when the liquid is absorbed almost completely.
clean the fish from the scales, gut, remove the gills, wash and dry. finely chop the ginger and onion. put the bottom of the pan with cabbage leaves, put the fish on them, on top - a layer of chopped onions mixed with ginger. in a separate piano, mix soy sauce, rice wine or tincture on orange peel, sugar, cinnamon, ground pepper, salt and sesame oil. pour the fish with this mixture, put the pan on a high heat and bring it to a boil under a closed lid. reduce the fire to very low and simmer the fish for 3-4 hours. the dish will be ready when the liquid is absorbed almost completely.
crucian carp - 1 kg, soy sauce - 5 tbsp. spoons, vinegar wine - 1 tbsp. spoon, rice wine - 2 dessert spoons, or tincture - 2 dessert spoons, sugar - 2 tsp, ginger root - 1 cm, ground allspice - 0.5 tsp, cinnamon - 1 tsp, onions - 1 pc., salt - 0.5 tsp, white cabbage - 200 g, sesame oil - 3 tbsp
