material
Ingredients: 500g carp, seasonings: pepper10g, star anise10g, cinnamon10g, salt 8g, monosodium glutamate 5g, sugar10g, cooking wine10g, soy sauce 50g.
working methods
1. Scrape the carp clean, remove the head, fins and tails, and wash them for later use;
2. Cut the fish in half along the fish spine with a knife, remove the big bones, cut into small pieces with an oblique knife, marinate with ginger, onion, salt, vinegar, soy sauce and cooking wine for 30 minutes, take out and drain;
3. Heat the vegetable oil in the pot, put the marinated fish pieces one by one, fry them until golden brown, and take them out;
4. Leave the bottom oil in the pot. After the oil is hot, add aniseed, cinnamon and pepper and stir-fry for a while, then add onion and ginger and stir-fry, then add proper amount of soy sauce, cooking wine, vinegar, salt, sugar and monosodium glutamate in turn, and finally add fish and water (the amount of water is lower than that of fish);
5. Boil with high fire first, then stew with low fire until the juice is thick, then take out the fish and put it on the plate;
6. Stir the juice in the pot with sesame oil, pour it on the fish, and let it cool before serving.
Practice 2, special fish pieces
material
300g fresh fish, 30g ginger, a few drops of aged vinegar, a few drops of soy sauce, a little salt, a little chicken essence, a few drops of cooking wine, 3-4 peppers, a little pepper powder and 4 cloves of garlic.
working methods
1. Buy fish marinated with salt, pepper and ginger, preferably fish breast, which is tender and less prickly.
2. Mash garlic, shred ginger, and prepare spices such as pepper.
3. After the pot is hot, put as much oil as possible. After the oil is 7 minutes hot, put the washed fish into the pot. Note: Put the pieces into the pot with chopsticks, and don't connect the two pieces together. Fry slowly on low heat until the fish eggs turn yellow and continue to fry. After all the fish are egg yellow, pour out the remaining oil and sprinkle with pepper powder, garlic powder and ginger slices. Add a little cooking wine and vinegar and two drops of soy sauce. Quench a little water, stir quickly, and add a little salt according to salinity.
The fire boiled for half a minute. Delicious fish pieces were born.
Practice 3, the master slides the fish.
material
Ingredients: fresh carp 1000g Ingredients: Auricularia auricula with a little seasoning: a little salt, monosodium glutamate, Jiang Mo, Shaoxing wine, soup, starch, balsamic vinegar, pepper and cooked lard.
working methods
1. Slaughter the fish, clean it, boneless it, chop it up and put it in a bowl. Add salt, monosodium glutamate, Shaoxing wine and starch for sizing.
2. Put the wok on a big fire, add a little cooked lard and heat it, then add Jiang Mo, add the soup to boil, then put the fish pieces in the soup and cook for 5 minutes, adjust the taste and add pepper.