The following introduces the practice of braised fish.
Ingredients: carp 1 kg, gill removed, scales removed, laparotomy, washing, cooked chicken in half, sliced fresh mushrooms in half, sliced bamboo shoots in half, sliced in boiling water for about five minutes, onion in half, sliced with a small piece of ginger, sliced with garlic in half, sliced with two tablespoons of soy sauce, sliced with onions and carrots. [One tablespoon of starch, mixed with water to make thick juice, one tablespoon of cooking wine, one tablespoon of sesame oil, salt and monosodium glutamate.
Steps:
1, after cramping, cut five or six knives at the same distance on both sides of the fish and put salt and cooking wine on it for more than half an hour.
2. Put the oil in the pot and burn it to 70% heat. Fry the fish until it is slightly yellow and remove it for use.
3. Leave about one or two oils in the pot, heat it to 40% heat, and stir-fry ginger slices, garlic slices, onion slices and onion slices on low heat.
4. Add chicken slices, bamboo shoots, mushrooms and shredded carrots and stir-fry for half a minute.
5. Add about a catty of soup or water, add fish, soy sauce and salt and cook for about three minutes, then turn over and cook for another three minutes.
6. Pick up the fish and put it on a plate for later use.
7. thicken the soup in the pot and pour it into the fish dish.