Carp number

Some pork

Some onions, ginger and garlic.

Pepper quantity

Some sweet bean paste

Pepper.

Flour quantity

Sugar value

Some soy sauce and vinegar cooking wine

Methods/steps

Braised carp in home-cooked sauce

Recipe practice:

1. Scaled carp, cleaned gills and internal organs.

2. Steal the head and tail first, then cut into two big pieces, cut into big pieces, and slice onions, ginger and garlic.

3. Dice the fat and lean pork respectively.

4. add a little oil to a hot pot and fry the fish pieces until golden on both sides.

5. Leave the bottom oil in the pot, saute shallots, ginger and garlic slices, add diced meat and stir-fry until it changes color.

Step 6 add sweet noodle sauce

Stir spices

8. Add fried fish pieces

9. Add cooking wine, sugar and appropriate amount of water to the pot.

10. Turn to medium heat and cook for 15 minutes until the soup in the pot is thick.

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Braised carp

Recipe practice:

1. After the carp is washed, cut a flower knife on each side, take salt, cooking wine and pepper as the basic flavor, and add salt, monosodium glutamate, pepper, sugar, soy sauce, vinegar, onion slices, ginger slices and garlic slices to the bowl juice for later use.

2. After the wok is on fire, add the right amount of oil. When it is 80% hot, fry the fish until golden brown and take it out. Leave a little oil in the original wok, put the fried fish in the wok, put it in a bowl of juice and cook it, and add a proper amount of water.

3. After boiling, turn to medium heat until the fish tastes good, and then put the fish into the plate. When the original soup is thick, dip a little vinegar and sesame oil on the fish. Sprinkle shredded green garlic when serving.

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Sweet and sour carp jiaozi

Recipe practice:

1. Slice carp with a knife and marinate with cooking wine, soy sauce, chopped green onion, ginger slices, pepper, a little sugar and salt 15 minutes.

2. Pick out the fish bones and marinate them together.

3. Dip a little starch in one side of the fish fillet, roll it into a circle and wrap it with starch.

4. Spread starch evenly on both sides of fish bones.

5. Put enough peanut oil in the oil pan, first fry the fish bones, heat them for 6 or 7 minutes, add the fish bones, turn to low heat and slowly fry until golden brown, and take them out.

6. Roll up the fish and fry it in the same way until golden brown.

7. The fishbone is below, and the fish balls are coded on the fishbone.

8. Put the base oil in the pot, add white vinegar, minced garlic, sugar and ketchup for 7 or 8 minutes, and keep stirring with a spoon. Turn off the fire before the ketchup changes color and pour it on the fish balls.

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Hawthorn carp soup

1. Wash the carp first and remove the fishing line.

2. Take out the fish with a knife, remove the bones and cut the fish into thin slices.

3. Beat the fish fillets and drop a few drops of yellow wine into the fish fillets.

4. put a little salt and grab it evenly, then put the egg white and grab it evenly.

5. Finally, add appropriate amount of water starch.

6. Put the water starch into the fish fillet, and then grab it evenly by hand.

7. Heat the wok, inject water, and add hawthorn slices to boil.

8. Then spread the sliced fish evenly into the pot, boil the water again and skim off the floating foam.

9. Drop a few drops of Shaoxing wine into the pot.

10. Finally, season with salt.

1 1. Sprinkle chopped green onion and serve.

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Pearl carp

1. Get all the materials ready. Carp, onion, ginger and garlic, eggs, peas and carrots.

2. Wash the carp and separate the head and tail from the fish.

Step 3 Slice onion, ginger and garlic.

Prepare pepper water

5. Put onion, ginger, garlic and pepper water together, add salt chicken essence, one spoon each and one spoon sugar. A spoonful of cooking wine

6. Marinate the fish head and tail in it for a while.

7. Steam over high fire 15 minutes.

8. This fish has been boned and chopped. If there is a blender, it can be stirred more carefully to make the meatballs taste better.

9. Beat the egg whites into foam with an egg beater.

10. Stir with the fish, add a spoonful of pepper water, a spoonful of chicken essence and salt, half a spoonful of sugar and a spoonful of cooking wine.

1 1. Stir clockwise until your hands feel a little strong.

12. Boil water, then put on gloves and make fish balls with a spoon.

Prepare diced carrots and peas.

14. Steamed fish head and tail

15. Put the fish balls on the plate.

16. Fish soup will get angry

17. Add diced carrots, peas and oyster sauce.

18. Wet starch is enough.

19. Pour the sauce into the fish dish and serve.

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Stewed carp with beer

1. Cut onion, chopped green onion, ginger, garlic and green pepper.

2. Cut the carp into pieces and marinate with cooking wine, salt, pepper and onion ginger for 2 hours.

3. The salted fish is covered with flour.

4. Fry the fish until golden brown.

5. soak some yuba for later use.

6. Heat oil in the pot, add onion, ginger and garlic and stir fry until the garlic is golden.

7. Put the fried fish pieces in, add a can of beer, and add some water if the fish pieces are not enough.

8. Add soy sauce, soy sauce, salt and sugar, then pour the yuba and stew for 10 minute.

9. Then add green pepper and stew for a while.

10. Finally, add chopped green onion and let it suffocate.

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