Braised carp (northern practice)

Composition:

Seasoning:

1.A big scallion with thick scallion and long scallion.

2. A piece of ginger

3. Garlic head

4. a handful of coriander

5. One carrot

6. Pepper and aniseed are dried peppers, and cinnamon can be put, but cloves are not needed. This thing is too fragrant, and I am afraid that it will drown out the smell of fish.

7. Soy sauce (it is recommended to use ordinary soy sauce instead of expensive soy sauce. I just can't get used to that taste)

8. salt

9. Clear water

10. Two tablespoons of sugar

11.1 tbsp of aged vinegar.

12. Half a tablespoon of cooking wine

13. salad oil

14. Dried red dates and dried medlar are recommended, but it is good to put no more than ten.

Main ingredients:

1.A fat and fresh carp weighing 2-3 kg.

2. Pork belly is 2-3 Liang, and the one with skin is better. Pork belly is pork that is both fat and thin.

Production process:

1. Wash the killed fish, and slant the slices a few times on both sides (in the same way as the slices of cabbage in meatball soup, don't cut them off-_-|||) so as to taste and set aside. Slice pork belly, thickness doesn't matter. (Don't be too thick and cut into pieces ...-_-|||| |)

2. Wash the onion, ginger and garlic, wash the coriander and wash the carrot with an iron brush.

3. Cut the scallion into a section of about 3 cm, and cut the rest into 2-3 cm long scallions. Cut ginger into three thin slices and the rest into thick slices. Pat the garlic, chop two pieces, and just pat the rest flat. Slice carrots. Don't cut the coriander.

4. Pour oil into the pot, the amount of oil is not necessary, just explode the pot.

5. Boil the oil for half a minute, and put the following things in turn: three cloves of aniseed, seven or eight pieces of pepper, thin slices of ginger, minced garlic, carrots and pork belly. At this time, turn it over, at least two or two pieces of soy sauce, and almost the same amount of water (the proportion is like this, the specific amount should be at least less than two-thirds of the thickness of fish according to the shape of your pot), and the rest of the seasoning except vinegar, wine and parsley.

6. Wait for the water to boil.

7. put the fish. Soak the fish head or tail in the soup twice while the water is rolling, and scald the skin of the fish. If you dare not, or the strength is too small to catch the fish-_-||||, just put it in.

8. Put wine and vinegar.

9. stew will do. In the process, be careful to turn it over. Don't burn it, don't turn the meat too badly, and don't let it be cooked and raw-_-||||| |. But if you eat it yourself, it doesn't matter the shape. It's most important not to paste the pot.

10. About a quarter of an hour after the water is boiled, the fish is cooked, but the taste has not yet entered. Try the taste of the soup and add salt and sugar.

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

12. After stewing for about 50 minutes, the soup has basically disappeared. Try to make sure that the meat is tasty and ready to go out.

Precautions:

1.Be careful: the vitality of carp, a lower vertebrate, is very tenacious! ! We must be fully prepared and show great spirit to deal with possible emergencies. For example, in the AB drama, you watched the fish seller fight with it bitterly, knocked it unconscious, cut open its belly, lost all its internal organs, and took off its gills, so you took it home happily (if you were happy, it was cut open-_ |||| |), so you threw it beside the cutting board with confidence. A Ending: You are chopping onions, with delicate nerves and no experience in making fish. Suddenly the carp faked the corpse, shook its two white bellies, jumped up and fell thunderously, so you screamed and cut your finger. B ending: You are chopping onions with strong nerves and experience in making fish. Suddenly, the carp faked the corpse, shook its two white bellies, jumped up and fell thunderously. You were just about to smile coolly, and as a result, your roommate with delicate nerves and no experience in fish caught you screaming, so you cut your finger (almost happened to me ...-_-+|||).

2. Standard state: the color is sauce, there is no soup, only a little sticky and shiny juice. The taste of meat is indescribable sweet, and the pork is tender. The meat is sweet, not because of sugar, but because it is a live fish. Try the accessories coriander and carrot, which will surprise you!

Remember to spit when eating fish, even if you live in a hospital, don't take risks!

4. It is recommended to serve with rice.

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

6. If the pot is small, it is recommended to cut the fish into two pieces. Don't need to explain ...-_-||||

7. No time for nagging. Let's eat ~ ~ ~ ~ Lala ~ ~ ~

Sweet and sour carp practice

Ingredients: one carp, soy sauce, refined salt, monosodium glutamate, cooking wine, vinegar, sugar and wet starch.

Cooking method: cut two 3 cm mouths on the back of the fish, and sprinkle the refined salt cooking wine into them for a little pickling. Pair the above seasonings into thick juice. Sprinkle wet starch on the knife edge, fry in 70% hot oil until the skin becomes hard, dip and fry on low heat for three minutes, then fry on high heat until golden brown, remove and set the plate, and knead the fish by hand. Put onion, ginger and garlic in a pot and fry until fragrant, then pour in the right sauce. When foaming, pour the boiling oil of fried fish into the juice, stir-fry it slightly and pour it on the fish quickly.

Jinan's famous dish "Sweet and Sour Yellow River Carp" has always been regarded as the first famous dish in Shandong, so its status is high. In addition, the dishes cooked with carp include "stick fish", "tile fish", "braised fish" and "dry-roasted fish", but "sweet and sour Yellow River carp" is the most famous.

Sweet and sour carp practice

Ingredients: one carp, soy sauce, refined salt, monosodium glutamate, cooking wine, vinegar, sugar and wet starch.

Cooking method: cut two 3 cm mouths on the back of the fish, and sprinkle the refined salt cooking wine into them for a little pickling. Pair the above seasonings into thick juice. Sprinkle wet starch on the knife edge, fry in 70% hot oil until the skin becomes hard, dip and fry on low heat for three minutes, then fry on high heat until golden brown, remove and set the plate, and knead the fish by hand. Fry onion, ginger and garlic in a pot until fragrant, then pour in the right sauce. When foaming, use the boiling oil of fried fish to rush into the juice, stir-fry it slightly and pour it on the fish quickly.