Hello, I'm Chef Xiupeng. The carp we made today was improved from the farmhouse near the Yellow River. The method is relatively rough, and it does not need to be fried, but directly baked. The fish is tender and spicy and appetizing. it wont hurt you to try it
Chef teaches you: the method of cooking carp fish in farmers is simple and practical, but it needs to be fried.
The monster attacks and gives you a base. Can you resist the siege of monsters?
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raw material
Carp stick, dried pepper, pepper, bean paste, onion, ginger, garlic, chopped green onion.
Production method:
1. Scrape the scales off the fish tail first, then cut the fish belly, take out the internal organs, then remove the gills, and wash the fish with clear water for later use.
Let's remove the fishing line from the fish. Draw a knife at the fish head and fish tail first, and you can see that there is a white spot at the fish head, which is the fishing line. Then, hold the fishing line with one hand, gently pat the fish with the other hand with a knife, and slowly pull out the fishing line. The other hand also pulls out the fishing line in the same way.
3. Then put the fish in the flower knife. When inserting the flower knife, don't be too deep, because the fresh fish is directly burned, and the fish body is easy to rot. Just gently draw a knife, remove the garlic root, and then mash it with a knife and put it in a container.
Let's start the fire. Add a proper amount of vegetable oil to the pot and then add a proper amount of lard. Lard is used to add flavor to vegetables, and then add pepper, garlic and ginger to stir fry.
5. Then add dried peppers, onions and bean paste and continue to stir fry, stir fry the above ingredients. Remember that the small ingredients above must be stirred, otherwise it will affect the taste of the dish, and then add the right amount of water.
6. After the water is boiled, put the carp into the pot, add appropriate amount of Donggu soy sauce to freshen up, add appropriate amount of cooking wine to deodorize, and add appropriate amount of old vinegar, salt, pepper and sugar to taste. The taste of the dish is slightly sour and sweet, and it is not easy to be too heavy.
7. In the process of stewing fish, it is necessary to constantly pour soup on the fish, which can accelerate the maturity of the fish. You can also cover the fish and simmer for about 12 minutes. After 12 minutes, the fish matures and the soup thickens, and then add a proper amount of chicken powder and chopped green onion to taste.
Production skills:
The main purpose of making farm-roasted carp is to highlight the complete integration of the flavor of small materials and the umami taste of fish, make the fish tender and tasty, and add chopped green onion to improve the taste before cooking.