Composition:

Seasoning:

1. A scallion with a thick scallion.

2. A piece of ginger

3. Garlic head

4. A handful of coriander

5. A carrot

6. Zanthoxylum bungeanum and aniseed are dried peppers, cinnamon can be put, and cloves are not used. This thing smells so good that I'm afraid it will drown out the fishy smell.

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

1 1. One tablespoon of aged vinegar.

12. Half a tablespoon of cooking wine

13. salad oil

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

Main ingredients:

1. A fat carp weighing 2-3 Jin.

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

Production process:

1. Wash the killed fish, and cut both sides obliquely a few times (the technique is the same as the cabbage in meatball soup, don't cut it off-_-||| |) so as to taste it and set aside. Pork belly slices, thickness doesn't matter. (Not too thick, cut into pieces ...-_-||||| |)

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

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

4. Pour oil into the pot, the amount of oil is unnecessary, just explode the pot.

5. Boil the oil for half a minute and put the following things in turn: three petals of aniseed, seven or eight slices 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, almost the same amount of water (the proportion is like this, the specific amount is at least less than two-thirds of the thickness of the fish according to the shape of your pot), and the remaining seasonings are except vinegar, wine and coriander.

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 boiling, and scald the fish skin. If you dare not, or you are too weak to catch the fish-_-||| |, just put it in.

8. Put wine and vinegar.

9. Stewed meat will be fine. In this process, be careful to turn it over. Don't burn it, don't turn the meat over too badly, and don't let it be cooked-_-|||||| |. But if you eat it yourself, the shape doesn't matter. 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 soup, add salt and sugar.

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

12. After stewing for about 50 minutes, the soup is basically gone. Try it to make sure the meat is delicious and ready to be cooked.

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 3cm slits in the back of the fish, and sprinkle the refined salt cooking wine into it for a little pickling. Mix the above seasonings into thick juice. Sprinkle wet starch on the knife edge, fry in 70% hot oil until the skin becomes hard, dip in water and fry on low fire for three minutes, then fry on high fire until golden brown, take out the dish and pinch the fish with your hands. Stir-fry onion, ginger and garlic in a pot, and then pour in the appropriate 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 dish in Shandong, so it has a high status. In addition, the dishes cooked with carp include stick fish, tile fish, braised fish and dried grilled fish, but the 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 3cm slits in the back of the fish, and sprinkle the refined salt cooking wine into it for a little pickling. Mix the above seasonings into thick juice. Sprinkle wet starch on the knife edge, fry in 70% hot oil until the skin becomes hard, dip in water and fry on low fire for three minutes, then fry on high fire until golden brown, take out the dish and pinch the fish with your hands. Stir-fry onion, ginger and garlic in a pot, and then pour in the appropriate sauce. When foaming, use the boiling oil of fried fish to rush into the juice, stir fry a little, and quickly pour it on the fish.

Practice of steaming carp

1. Wash carp. Cut a knife from the gills and you will see something white. This is a gland. You can pat the fish gently to pull out the glands. In this way, the fish will not smell. One on each side.

2. Slant a few knives on the fish.

3. Put the ginger slices into the cracks again. Put the ginger slices in your stomach, too.

4. After the water is boiled, steam it in the pot for about 15-20 minutes.

This is very important. Open the lid and stew. Pour the water out of the fish plate. Put it back in the pot and put the chopped green onion on the fish. Pour in the steamed fish sauce and use low heat.

6. Add oil to the pot and bring to a boil. Add pepper and stir-fry until cooked.

7. Turn off the fire. Turn it off when steaming the fish. Pour the oil on the fish. Ha ha! The fragrance came out at once.

Method for make stewed carp

Ingredients: carp 500g (other fish can also be used).

Accessories: onion, ginger, garlic, mushrooms, dates, refined salt, vinegar, soy sauce, cooking wine and edible oil. Exercise:

1. Wash the fish and soak in salt for 5~ 10 minutes.

2. Put a little oil in the pot. After the oil is hot, stir-fry the pot with chopped green onion, then add a proper amount of water (just before the fish) and put the fish in the pot.

3. Add cooking wine, onion, ginger, garlic, vinegar, mushrooms and dates, and bring to a boil.

4. After boiling, simmer for about 30 minutes.

The practice of pepper and hemp fish

Soak the fish in boiling water first.

Marinate fish with thickening powder, a little wine and pepper.

The mixed oil burns at 50% oil temperature. Add ginger slices, garlic cloves, dried chili festival, prickly ash, stir-fry, bean paste and spit oil.

Take out all seasonings, add oil, and put the fish in when the oil temperature drops.

Chop onion leaves into paste, add seasoning Chili noodles, soy sauce, monosodium glutamate, sesame oil and a little broth and mix to make Chili paste.

After the fish is taken out of the oil pan, pour the Chili sauce on the fish.

Practice of Danggui carp soup

Materials: Angelica sinensis 15g, Angelica dahurica 15g, Astragalus membranaceus 15g, Lycium barbarum 10g, 5 jujubes and carp 1 strip (about 600g).

Production: Wash Angelica sinensis, Radix Angelicae Dahuricae, Radix Astragali, and Fructus Lycii, remove the core of jujube, remove intestinal impurities after carp slaughter, add appropriate amount of water, cook the carp, add salt and monosodium glutamate to taste, and cook the carp meat in soup. 1 The next day is expected.

It has the effects of invigorating qi and blood and breast enhancement, and can be used for girls with breast hypoplasia or promoting breast fitness.

Practice of black bean carp soup

Basic characteristics: tonifying kidney and benefiting water. Nephropathy edema belongs to kidney deficiency, and its symptoms are recurrent edema, mainly manifested as lower body swelling, unfavorable urination, dry mouth, pale face and tepid limbs.

The basic materials are 30g black beans, carp 1 (about 250g) and ginger 1.

working methods

(1) Wash black beans and soak for 3 hours; Wash ginger; Scales, gills and intestines of carp are removed, washed, fried in a pot and slightly fried.

(2) Put all the ingredients together in a pot, add a proper amount of water, boil with strong fire, then simmer until the black beans are full and season. Eat meat with soup.

explain

Kidney deficiency cannot control water, and water is wet. This soup not only tonifies the kidney, but also benefits the water. Among them, black beans enter the kidney, taste sweet and flat, and have the functions of diuresis, blood circulation and kidney benefit. It is rich in protein, fat, sugar, carrots, vitamins (B 1, B2), nicotinic acid, isoflavones, saponins and choline. Compendium of Materia Medica says yes: "Treating kidney disease is beneficial to underwater qi." Carp is sweet in taste and flat in nature, and has diuretic and detumescence effects. The Reference of Edible Materia Medica says that it can "eliminate edema, jaundice and beriberi." It is reported that treating chronic nephritis edema with carp, tea and vinegar has obvious diuretic and detumescence effects. Ginger can dispel dampness, can be used as soup, can tonify kidney deficiency, promote diuresis and eliminate dampness.

pay attention to

If kidney deficiency is cold, black beans can be fried before use.