Materials:
-1 carp (about 500g)
-250 grams of tofu
-Right amount of chopped green onion
-Jiang Mo right amount.
-Appropriate amount of minced garlic
-Appropriate amount of cooking wine
-Salt content
-Light soy sauce
-Proper amount of vinegar
-Clear soup150ml
-60 grams of wet starch
-peanut oil100g
Exercise:
1. Scales and viscera of carp, head and tail are cut off, and washed for later use.
2. Cut the tofu into blocks for later use.
3. Pour peanut oil into the pot, heat it, add carp and fry until golden on both sides.
4. Add chopped onion, ginger and garlic, cooking wine, salt, soy sauce, vinegar and clear soup, and cook until the soup is thick.
5. Put the tofu blocks into the pot and cook until the tofu is delicious.
6. Finally, add wet starch to thicken and sprinkle with chopped green onion.
Tips:
-When cooking carp, you can dry the fish with kitchen paper to avoid splashing oil when frying the fish.
-try not to stir the tofu blocks after they are put into the pot, so as not to break the tofu.
-When thickening, wet starch and water can be fully mixed to avoid caking.