Braised carp (northern practices)

Components:

Spices:

1. thicker onion white longer onion a large root

2. ginger

3. garlic

4. coriander a handful

5. carrots A

6. pepper spices dry chili pepper each some, you can put cinnamon, cloves are not necessary, this thing is too fragrant, afraid to put more than the cover over the flavor of the fish.

7. Soy sauce (it is recommended to use ordinary soy sauce without the thief expensive soy sauce. I'm not used to that flavor)

8. salt

9. water

10. two tablespoons of sugar

11. one tablespoon of vinegar

12. half a tablespoon of cooking wine

13. oil

14. dried jujubes and dried goji berries are recommended, but put no more than ten on the good.

Main ingredients:

1. fat fresh carp a, weighing 2-3 pounds.

2. 2-3 taels of pork, with meat skin is good. Pork, that is, both fat and lean pork.

Production process:

1. kill the fish clean, both sides of the slice diagonally a few times (the technique with the meatballs soup in the slice of cabbage, do not cut off -_- ||||) in order to taste, standby. Slice the pork, thick or thin, it does not matter. (Don't be too thick into the cut ......-_-||||)

2. green onions, ginger and garlic steak well washed, parsley washed, carrots with an iron brush washed.

3. white onion cut about three centimeters of a section cut into scallions, the rest of the block a few cuts on the line, cut into 2-3 centimeters long onion section. Ginger cut three thin slices, the rest cut thick slices. Slap the garlic, take two and mince them, and flatten the rest. Slice the carrots. Cilantro do not cut.

4. Pour oil in the pot, the amount of oil does not have to be much, burst a pot only.

5. Oil burning half a minute, in order to put the following things: three petals of seasoning, pepper seven or eight grains, thin ginger, garlic, carrots, pork, this time to turn over, soy sauce at least two two, almost the same amount of water (the proportion of this, the specific amount should be based on the shape of your pot, so that it is at least not over the thickness of the fish more than 2/3), the rest of the condiments, in addition to vinegar, wine, cilantro, put it all in.

6. Wait for the water to boil.

7. Put the fish. While the water is rolling to lift the fish head or tail in the soup over two times, the fish skin hot. If you do not dare, or too little power to catch the fish -_- ||||, just put it in.

8. Put wine and vinegar.

9. Stew on the line. During the process pay attention to carefully turning, neither paste, nor turn the meat too rotten, not to one side cooked side is still raw -_-||||. But if they eat, it does not matter the shape, do not paste the pot is most important.

10. About a quarter of an hour after the water boils, the fish has been cooked just the flavor has not yet gone in, taste the soup what flavor, add salt and sugar in moderation.

11. About half an hour after the water boils, put parsley.

12. Stewed to about fifty minutes, the soup has basically disappeared, taste to determine the meat has been flavored, you can pot.

Note:

1. Note: Carp is a low-level vertebrate that is very resilient! Be sure to be well-prepared and put forth ten percent of your mental energy to deal with possible emergencies. For example: AB drama: you watched the master fish seller very gruesomely struggle with it, knocked it unconscious, disemboweled it, all the internal organs are gone, gills are removed, it is already dead completely, so you carry it home happily (you are happy, it disemboweled -_ - ||||), so you feel relieved to throw it next to the chopping board. A ending: the nerve of the slender and inexperienced fish you are chopping green onions. Suddenly the carp swoops up, shakes its white belly, jumps up and falls down with a thunderous crash, so you scream and cut your finger. ending B: You are chopping green onions with thick nerves and no experience in fish. Suddenly the carp swindles and shakes its two white bellies and jumps up and falls down thunderously, you are about to smile coolly in disbelief, but then your roommate, who is neurological and inexperienced in fishing, catches you screaming and cuts your finger (almost happened to me ......-_-+||||).

2. Standard state: the color of the sauce, there is no soup, only a little bit of sticky, oily juice. Meat flavor is indescribably sweet, shredded sinewy meat, meat is sweet, not because of sugar, but because it is live fish. Try the side dishes of cilantro and carrot, it will surprise you!

3. Remember to eat fish to spit out the spines, even if your family lives in the hospital yard do not risk!

4. It is recommended to take with rice.

5. If more than three people eat at the same time, it is recommended to do two.

6. If the pot is small, it is recommended to cut the fish into two. No need to explain it ......-_-||||

7. No time to nag, eat to go ~~~~ la la la la~~~

Sweet and sour carp practice

Ingredients: one carp, soy sauce, refined salt, monosodium glutamate (MSG), cooking wine, vinegar, sugar, and wet starch in moderation

Cooking method: In the back of the fish cut two 3 centimeters of the mouth, will be fine salt wine sprinkled into which slightly marinated. Make a gravy by combining the above seasonings. Sprinkle wet starch on the knife mouth in 70% of the oil and then fry until the skin hardens, move to a slight fire to deep fry for three minutes, and then on a high fire to fry until golden brown and put out on a plate, pinch the fish loosely with your hands. The onion, ginger and garlic into the pot to fry out the flavor and pour into a good gravy, blistering with the boiling oil of the fried fish into the juice, a little fried and quickly poured onto the fish can be.

Jinan's famous dish "sweet and sour Yellow River carp" has always been honored as the first of Shandong's famous dishes, the status of its high, so you can see. In addition, the dishes cooked with carp also have "stick fish", "tile fish", "braised fish", "dry roasted fish "

The Yellow River Carp in Sweet and Sour Sauce is the most famous dish.

Sweet and sour carp practice

Materials: carp a soy sauce, salt, monosodium glutamate, cooking wine, vinegar, sugar, wet starch amount

Methods of cooking: in the back of the fish to cut two 3-centimeter mouth, will be fine salt and cooking wine sprinkled into which a little marinated. The above seasonings into a gravy. Sprinkle wet starch on the knife mouth in 70% of the oil and fry until the skin hardens, move to a slight fire to deep fry for three minutes, and then on the high fire to fry until golden brown fish out of the plate, with the hands of the fish to pinch loose. Put onion, ginger and garlic into the pot and fry out the flavor and pour into the good gravy, blistering with the boiling oil of the fried fish into the juice, slightly fried and quickly poured onto the fish can be