Ingredients
Carp some
Pork some
Scallion, ginger and garlic some
Pepper some
Bean paste Sweet noodle sauce some
Pepper some
Flour some
Sugar some
Soy sauce, vinegar, wine some
Methods/Steps< /p>
Home-style sauce stewed carp
Recipe Directions:
1. carp scales, gills and guts clean
2. first steal the head and tail, and then sliced into two big slices, cut into large pieces, onion, ginger and garlic slices
3. pork fat and lean meat separated from the diced
4. pan heated and added a little oil, put the fish pieces of medium heat and fry until both sides of the golden brown.
5. Pan oil, burst incense onion, ginger and garlic slices, put the diced meat and stir-fry until browned
6. Put the sweet noodle sauce
7. Stir-fry flavor
8. Put the fried fish pieces
9. Pan add wine, sugar and the right amount of water
10. Boil over high heat and turn to medium heat and cook for 15 minutes until the pot of soup is thick. Out of the pot
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Braised carp
Recipe Directions:
1. carp cleaned on both sides of the word knife, with salt, cooking wine, pepper to play the bottom flavor, the bowl with salt, monosodium glutamate, pepper, sugar, soy sauce, vinegar, sliced scallions, ginger, garlic into a bowl of juice to be used
2. frying pan on the fire, add the right amount of oil, burn to 80% of the heat will be the fish, and then the fish will be cooked. Burn to 8 into the heat when the fish into the deep-fried until golden brown stereotypes, remove the original pot to leave a little oil, will be fried fish into the pot, cooking bowl of juice, add the right amount of water
3. Boil and then turn to medium heat until the fish into the flavor of the fish into the plate, the original soup on high heat less open, to be thickened after touching a little bit of vinegar point of the fragrant oil poured in the fish can be served, sprinkle shredded garlic
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Sweet and sour carp dumplings
Recipe Directions:
1. carp with a knife cut into slices, with cooking wine, soy sauce, chopped green onions, ginger, peppercorns, a little sugar, salt, marinade for about 15 minutes
2. pick off the fish meat of the fish bone marinade
3. fish fillets on one side of the little starch, rolled into a circle, dipped in starch
3. fish fillets on one side of the little starch, dipped in starch
4. fish bones of both sides of the fish, dipped into the starch. p>4. Fish bones evenly coated on both sides with starch
5. Put enough peanut oil in the frying pan, fry the fish bones first, put the fish bones over high heat until 6 or 7 minutes of heat, turn the heat down and slowly fry them until they are golden brown and remove them from the pan
6. Roll up the fish meat and fry them in the same way until they are golden brown
7. Add white vinegar, crushed garlic, sugar, tomato paste, keep stirring with a spoon, before the tomato paste changes color, turn off the heat and pour it on the top of the fish meatballs
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Hawthorn Carp Soup
1.Wash and clean the carp to remove the fishy threads.
2. Pick off the fish meat with a knife, remove the bones and slice the fish into thin slices.
3. The slices are battered and a few drops of yellow wine are added to the slices.
4. Put a little salt and scrub well, then put the egg white and scrub well.
5. Finally, put in the appropriate amount of water starch.
6. Fish fillets into the water starch with the hands of repeated grasping well on the strength.
7. Frying pan on the fire into the water into the hawthorn slices boil.
8. Then the battered fish slices evenly sprinkled into the pot, the water again boiled skimming foam.
9. Add a few drops of shaoxing wine to the pot.
10. Finally, season with salt.
11. Sprinkle with chopped green onion and serve.
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Pearl carp
1. Prepare all the ingredients. Carp, green onion, ginger and garlic, eggs, peas, carrots
2. Wash the carp, separate the head and tail from the body
3. Cut the green onion, ginger and garlic into slices
4. Prepare peppercorn water
5. Put green onion, ginger, garlic and peppercorn water together, add salted salt and chicken essence, one spoonful of each, and one tsp of granulated sugar. A spoonful of cooking wine
6. put the fish head and tail inside the marinade for a while
7. on the fire steam, 15 minutes can
8. fish body to the next de-bone, chopped up, if there is a blender can be stirred more carefully, made of pills with a better texture
9. egg whites with a whisk beat the froth
10. and the fish meat stirred together, and the fish. Add a spoonful of pepper water, chicken essence, salty salt, each a spoonful of sugar half a small spoon, a spoonful of cooking wine
11. clockwise stirring, stirring to the hand feel a little force a little strong until
12. do boiling water, that once the line of gloves, and spoons into the fishballs
13. ready to carrots diced and peas
14. fish head and tail steamed well
15. and beat the fish balls on a plate
16. fish soup on the fire
17. add diced carrots and peas add oyster sauce
18. wet starch thickening can be
19. the gravy poured on the fish plate, can be eaten
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Beer stewed carp
1. Cut green onion into pieces and scallions, slice ginger, cut garlic into large pieces, and cut green and red bell peppers into pieces.
2. Cut carp into pieces and marinate with cooking wine, salt, pepper, onion and ginger for 2 hours
3. Dredge marinated fish in a layer of flour.
4. Fry the fish until golden brown and serve.
5. Soak some bean curd sticks and set aside.
6. Heat the oil in a pan and sauté the onion, ginger and garlic until the garlic is golden brown.
7. Put the fried fish into it, add a can of beer, not over the fish, if not enough can add some water.
8. Add soy sauce, dark soy sauce, salt, sugar, and then pour the bean curd into it, and stew for 10 minutes.
9. Then put in the green and red peppers and stew for a while longer.
10. Finally, add chopped green onion and smother for a while.
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