Braised carp is a famous dish of Han nationality and one of the hot dishes in the first state banquet in China. Carp is the main material, and the cooking skill of braised carp is mainly braised. It tastes salty and yellow, the fish is tender and fragrant, and the juice is delicious.

According to historical records, "Confucius married and became an official in the Song Dynasty. Apollo is one year old and Apollo is three years old. Lu Zhaogong gave Confucius carp. Confucius was honored as a monarch because his name was carp and his word was Bo Yu. " In the Han dynasty, there was a poem praising "only seeking delicacies and stewing carp". Su Song, a medical scientist in Song Dynasty, listed "wild carp" as "delicious food".

First kind

Make ingredients

Fresh carp 1 750g, peanut oil 100g, wet starch 25g, garlic?

5g, soy sauce 25g, Tricholoma matsutake 1 5g, cooking wine 25g, ginger 5g, monosodium glutamate 1 g, pepper 1 g, pepper noodles1g, refined salt1.5g, and sesame oil 2g.

production process

1. Wash fresh carp, remove scales and gills, cut the abdomen with a knife, remove internal organs and wash blood.

Braised carp

Foam, five dollars on both sides.

2. After soaking Tricholoma matsutake in water, wash the sediment, remove the pedicle, peel the scallion, wash it and cut it into filaments; Wash ginger, peel and slice.

3. Put peanut oil in the pot and heat it over high fire. When the order is slightly different, fry the whole carp until both sides are yellow, then cook the cooking wine, then add Chili noodles, shredded Tricholoma matsutake, refined salt, soy sauce and ginger slices in turn, boil over low heat, add scallion, monosodium glutamate, sesame oil and pepper, and serve.

The second type

Make ingredients

Main ingredients:

Liyu lane

Accessories:

Ingredients: shredded ginger, garlic, salt, cooking wine, vinegar, soy sauce, green pepper and ginkgo.

Features: The fish is delicious and fragrant.

production process

1. When the ingredients are ready, the fire starts, put a proper amount of oil in a flat-bottomed non-stick pan, and then fry the carp in the center of the pan.

2. The fish is almost fried on both sides, then pour a bowl of water into the pot to continue cooking the fish, add cooking wine, soy sauce, ginger and salt, and then cover the pot.

3. Put the fish directly into the dish, then sprinkle the green pepper and ginkgo into the fish soup in the pot, stir-fry until it tastes good, and then thicken it evenly.

4. finally pour into the plate.

The third kind

Make ingredients

Yellow river carp? 750 grams

2 grams of monosodium glutamate

500g cooked lard

Salt 10g (actual consumption is about 10g).

50 grams of soy sauce

Sugar 15g

Onion 15g

Shaoxing wine 15g

Garlic cloves 10g

Water starch 30g

Ginger10g

production process

1. Remove the scales, gills and fins of the fish first, then cut open the abdomen to take out the internal organs, rinse and drain. Put a flower knife on the meat pier and marinate it with 25g soy sauce, 5g salt and 8g Shaoxing wine for a while. Cut several knives horizontally in the skinning part of the pig fat, and then cut it into pieces the thickness of matches. Slice the ginger and garlic, and obliquely cut the onion into 3 cm long ears for use.

2. Heat a frying spoon on the fire, pour in 500g cooked lard, when it is 80% hot, put the salted fish into the spoon in two sections (front and back), stir-fry until the oil comes out, leave 25g oil in the frying spoon, stir-fry the pork fat, then add the onion, ginger and garlic, and stir-fry. Then thicken the juice with 30 grams of water starch, put the fish in a fish dish and butt them into strips. Pour all the thickened juice on it and serve.

Production key

1. Don't fry the fish too old, just set it.

2. Slow fire, make it tasty, thicken and dilute, and brighten the juice.

The fourth kind

One carp (preferably one and a half to two catties of fish), garlic at both ends, 5-6 slices of ginger, 3 onions, 10 small red pepper cut into two parts, depending on the individual's tolerance to spicy (some supermarkets buy boxed), 1 tablespoon of spicy black beans (I usually use Laoganma instead), and 2 tablespoons of bean paste.

Production method: Drain the killed carp. It is best to prepare a clean tablecloth or kitchen paper towel to absorb the water from the fish, heat the oil in the pot, fry the prepared fish until it is yellow, turn it over and fry it until it is yellow, and put the fish on a plate for later use. If you are skilled, you can always put the fish in the pot for other procedures, then stir-fry the meat in the pot and add some cooking wine (I personally think Changyu brandy is better). Then add bean paste, Laoganma and minced meat, ginger slices and whole garlic, stir-fry for one minute, add fried fish, add two bowls of water, add small red pepper, and add a little salt, because bean paste and Laoganma are salty, then cover the pot with chicken essence powder and put the fish on the plate until the soup is almost dry. Leave the soup in the pot and put the chopped shallots in the pot. This dish is cooked. It looks complicated, but all the materials are ready and can be made quickly and easily.

The fifth kind

Ingredients: carp

Accessories: oil, salt, soy sauce, onion, ginger, garlic, pepper, aniseed, bean paste, cooking wine, vinegar, mushrooms, crystal sugar and water.

1. Wash the fish and cut it into two pieces (because the fish is too big, you can cut it if it is small or has a big enough pot), sprinkle a little salt and cooking wine, cover it with plastic wrap and put it in the refrigerator for more than 8 hours.

2. Take the fish out of the refrigerator, rinse it with clear water before cooking, and wipe off the water on the fish with kitchen paper. Fry in a non-stick pan until golden on both sides.

Prepare spices and seasonings

4. Put oil in the pan and add spices to stir fry.

5. Add seasoning and water to adjust the taste.

Step 6 add fried fish

7. Cover and stew for about 20 minutes.

8. Well, put the fish together when serving, and you can serve.