I. Practice 1
The ingredients are fresh carp 1 (about 750g), peanut oil 100g, wet starch 25g, garlic 5g, soy sauce 25g, Tricholoma matsutake 15g, cooking wine 25g, ginger 5g, monosodium glutamate 1g, Chinese prickly ash 1g, etc.
working methods
1. Wash fresh carp, remove scales and gills, cut it with a knife at the abdominal node, remove internal organs, wash off blood foam, and cut both sides with 5 knives.
2. After soaking Tricholoma matsutake in water, wash the sediment, remove the pedicle, peel the scallion, wash it and cut it into filaments; Wash ginger, peel and slice.
3. Put peanut oil in the pot and heat it over high fire. When the order is slightly different, fry the whole carp until both sides are yellow, then cook the cooking wine, then add Chili noodles, shredded Tricholoma matsutake, refined salt, soy sauce and ginger slices in turn, boil over low heat, add scallion, monosodium glutamate, sesame oil and pepper, and serve.
Second, exercise two
Ingredients: a carp, shredded ginger, garlic, salt, cooking wine, vinegar, soy sauce, green pepper and several ginkgo biloba.
working methods
1. When the ingredients are ready, the fire starts, put a proper amount of oil in a flat-bottomed non-stick pan, and then fry the carp in the center of the pan.
2. The fish is almost fried on both sides, then pour a bowl of water into the pot to continue cooking the fish, add cooking wine, soy sauce, ginger and salt, and then cover the pot.
3. Put the fish directly into the dish, then sprinkle the green pepper and ginkgo into the fish soup in the pot, stir-fry until it tastes good, and then thicken it evenly.
4. finally pour into the plate.
The special fish is delicious and fragrant.
Third, exercise three
Ingredients: Yellow River carp 750g, monosodium glutamate 2g, cooked lard 50g, salt10g (the actual dosage is about100g), soy sauce 50g, sugar15g, onion15g, Shaoxing wine/kloc-0.
working methods
1. Remove the scales, gills and fins of the fish first, then cut open the abdomen to take out the internal organs, rinse and drain. Put a flower knife on the meat pier and marinate it with 25g soy sauce, 5g salt and 8g Shaoxing wine for a while. Cut several knives horizontally in the skinning part of the pig fat, and then cut it into pieces the thickness of matches. Slice the ginger and garlic, and obliquely cut the onion into 3 cm long ears for use.
2. Heat a frying spoon on the fire, pour in 500g cooked lard, when it is 80% hot, put the salted fish into the spoon in two sections (front and back), stir-fry until the oil comes out, leave 25g oil in the frying spoon, stir-fry the pork fat, then add the onion, ginger and garlic, and stir-fry. Then thicken the juice with 30 grams of water starch, put the fish in a fish dish and butt them into strips. Pour all the thickened juice on it and serve.
general idea
1. Don't fry the fish too old, just set it.
2. Slow fire, make it tasty, thicken and dilute, and brighten the juice.
Four. Practice 4
Ingredients: one carp (preferably one and a half to two catties of fish), whole garlic at both ends, 5-6 slices of ginger, 3 shallots, red pepper 10, spicy lobster sauce 1 tablespoon, bean paste 2 tablespoons, a little salt, chicken essence 1 tablespoon, cooking wine/.
working methods
1. Drain the killed carp. It is best to prepare a clean tablecloth or kitchen paper towel, then suck the water off the fish, heat the oil in the pot, fry the prepared fish until it is yellow, turn it upside down and put the fish on a plate for later use.
2. If you are skilled, you can always put the fish in the pot for other program operations, and then fry the meat in the pot to change color.
3. Add a little cooking wine, then add bean paste, Laoganma and minced meat and mix well. At this time, add ginger slices and whole garlic and stir fry for one minute.
4. Then put the fried fish in, add two bowls of water to the red pepper, and add a little salt, because both the bean paste and Laoganma have salty taste, then put the chicken powder on the pot cover and turn it to low heat until the soup is almost dry. Put the fish in the dish, leave the soup in the pot, put the chopped shallots in the pot, stir-fry twice, turn off the fire and pour the soup on the fish.
Verb (abbreviation of verb) Practice 5
Ingredients: carp, oil, salt, soy sauce, onion, ginger, garlic, pepper, aniseed, bean paste, cooking wine, vinegar, mushrooms, rock sugar and water.
working methods
1. Wash the fish and cut it into two pieces (because the fish is too big, you can cut it if it is small or has a big enough pot), sprinkle a little salt and cooking wine, cover it with plastic wrap and put it in the refrigerator for more than 8 hours.
2. Take the fish out of the refrigerator, rinse it with clear water before cooking, and wipe off the water on the fish with kitchen paper. Fry in a non-stick pan until golden on both sides.
3. Prepare spices and seasonings.
4. Put oil in the pan and add spices to stir fry.
5. Add seasoning and water to adjust the taste.
6. Add fried fish.
7. Cover and stew for about 20 minutes.
8. Yes, when you put the fish together, you can serve the table.