A, practice a
Instruments fresh carp 1 treaty 750 grams, peanut oil 100 grams, 25 grams of wet starch, garlic 5 grams, 25 grams of soy sauce, matsutake mushrooms 15 grams, 25 grams of cooking wine, 5 grams of ginger, 1 gram of monosodium glutamate (MSG), 1 gram of pepper, chili pepper 1 grams of salt 1.5 grams, 2 grams of sesame oil.
Practice
1. will be fresh carp clean, remove scales, gills, in the abdominal dissection with a knife cut, remove the viscera, wash the blood foam, both sides of the diagonal graver 5 knives.
2, matsutake mushrooms after the water, wash the sediment, remove the root, onion peeled, washed, are cut into thin strips; ginger washed, peeled, cut into slices.
3, the pot into the peanut oil, high fire heat, a little order but when the whole carp pan frying into both sides into yellow, and then cook the wine, and then in turn into the chili noodles, matsutake mushroom silk, salt, soy sauce, ginger, boil, change to a small fire simmering, and then into the green onion white, monosodium glutamate, thickening, add sesame oil, pepper, into the plate, can be.
Two, practice two
Instruments carp a, ginger, garlic rice, salt, cooking wine, vinegar, soy sauce, green and red peppers, several white fruit.
Practice
1. Ingredients ready to start, first hit the high heat, in a flat bottom non-stick pan with a moderate amount of oil, and then put the carp into the center of the pan to fry.
2. When both sides of the fish are almost done, pour a bowl of water into the pan and continue to sear the fish and add the cooking wine, soy sauce, ginger and salt, then cover the pan with a lid.
3. Fish directly into the plate, and then the green and red pepper grain white fruit sprinkled into the pot of fish soup stir-fry seasoning, and then the thickening evenly.
4. Finally, pour into the dish can be.
Featured fish flavor fragrant.
Three, practice three
Instruments Yellow River carp 750 grams, 2 grams of monosodium glutamate (MSG), 500 grams of cooked lard, 10 grams of salt (about 100 grams of consumption), 50 grams of soy sauce, 15 grams of sugar, 15 grams of green onions, 15 grams of Shaoxing wine, 10 grams of garlic cloves, 30 grams of water starch, 10 grams of ginger.
Practice
1. First of all, remove the fish scales, gills, fins, and then disemboweled to remove internal organs, rinse and drain. Put the meat pier with a knife curved on the flower knife, with 25 grams of soy sauce, salt 5 grams, Shaoxing wine 8 grams immersion marinade for a few moments. In the pig fat pork pick skin part of the horizontal graver several knives, and then cut into long match root thick slices of chicken crown meat. Slice the ginger and garlic, and cut the green onion diagonally into 3-cm-long horse-ear shapes and set aside.
2. fire on the rack frying spoon hot, pour 500 grams of cooked lard, burned to eighty percent heat, the marinated fish in two sections (before and after the two parts) under the spoon, fried to the top color decanting out of the oil, the frying spoon to stay in the oil 25 grams of pork fat pushed into the stir-fry, followed by the onion, ginger, garlic, stir-fry, and then add 500 grams of broth, 50 grams of soy sauce, salt 7 grams of sugar 15 grams of Shaoxing wine 7 grams of monosodium glutamate, will be fried! Put the fried fish into, move small fire for 30 minutes, make the fish taste. And then 30 grams of water starch thickening sauce, the fish into the fish plate butt into one, all the gravy all poured on top, can be served.
Essentials
1. The fish should not be too old, can be fixed.
2. slow cooking, so that the flavor, thickening should be thin, bright juice bright gravy.
Four, practice four
Ingredients carp a (one and a half pounds to two pounds of fish is best), garlic two whole, ginger 5-6 slices, small onion 3, small red chili pepper about 10, spicy black beans 1 tbsp, soybean paste 2 tbsp, a pinch of salt, 1 tbsp chicken broth, 1 tbsp cooking wine, 2 bowls of water, 1 tael of pure lean meat filling, vegetable oil.
How to do it
1. Dry the carp well, it is best to prepare a clean dishcloth or kitchen towel and then dry the water on the fish, the oil into the pot to heat up, put the prepared fish inside the pan frying until yellow on the flip side of the pan frying into yellow, the fish on a plate to be used.
2. If you are crafty enough to fish can also be kept in the pan for other procedures, and then put the meat into the pan fried color.
3. Put a little cooking wine, and then put the bean paste and the old mother and the meat mixture stir fry, this time the ginger and the whole garlic is also put into the small fry for a minute.
4. put the fried fish and then put in, add two bowls of water into the small red pepper, this can put a little bit of salt, because the bean paste and the dried mother of salt flavor, and then put the chicken powder cover the lid of the pot to change the small fire until the soup is almost dry when the fish in the plate, the soup inside to stay in the pot to put a good cut of small onions into the pot and stir-fried two turn off the fire, will be the soup poured on the fish.
Five, practice five
Ingredients carp, oil, salt, soy sauce, green onions, ginger, garlic, peppercorns, dashi, bean paste, cooking wine, vinegar, mushrooms, rock sugar, water.
Practice
1. Wash the fish and cut two sections (because the fish is too big, if the fish is small or there is a large enough pot can not cut), sprinkle a little salt and cooking wine, cover with plastic wrap and put in the refrigerator to drain acid for more than 8 hours.
2. Before cooking, remove the fish from the refrigerator and rinse with water, and wipe the water off the fish with kitchen paper. Fry the fish in a non-stick frying pan until golden brown on both sides.
3. Prepare the spices and seasonings.
4. Add oil to the pan and sauté the spices.
5. Add seasoning and water and season to taste.
6. Add fried fish.
7. Cover and simmer on high heat for about 20 minutes.
8. Now, when plating, put the fish together and serve.