The method of stewed carp is simple enough. Just clean the fish and add it to the pot with water. But it’s easier said than done, and stewing carp is not an easy task either! Below we will introduce to you two ways to make stewed carp!

Method 1:

Ingredients: 750 grams of carp

Accessories: 15 grams of coriander

Seasoning: 15 grams of green onions, 5 grams of ginger grams, 25 grams of cooking wine, 4 grams of salt

Production process

1. Remove the scales, gills and internal organs of the carp and wash them;

2. Add green onions Marinate the minced ginger, minced coriander, cooking wine and salt for a while;

3. Add an appropriate amount of water to the pot and cook the fish until the white meat becomes tender;

4. Add a little vinegar, Ready to eat.

Method 2

Ingredients: carp

Accessories: winter bamboo shoots, ham

Seasoning: salt, monosodium glutamate, green onions, ginger, cooking wine

Production process:

1. Slaughter the fish, remove the scales and gills, take out the internal organs and wash them

2. Slice the bamboo shoots and ham separately

3. Place the fish on a plate, add bamboo shoot slices, ham slices, refined salt, monosodium glutamate, green onions, ginger, and wine

4. Stew in a pot until cooked, pour a little lard on it and serve become. Stewed with poached carp. The meat of the finished dish is tender, the soup is clear and sticky, and the taste is mellow and delicious.