Dry roasted carp
[Edit this paragraph] belongs to food.
South Korea
[Edit this paragraph] function
The soup is rich, spicy and refreshing, and the meat is tender and soft.
[Edit this paragraph] Raw materials
Carp 1 (about 500g), mushroom 15g, canned bamboo shoots 15g, water-borne fungus 5g, cooked green beans 15g, refined salt 3g, soy sauce 10g, dried pepper 2g and onion/kloc-0.
[Edit this paragraph] Production process
1. Remove scales and gills of carp, gut, clean and control drying. Slice a few knives obliquely on both sides of the fish, smear soy sauce, wash mushrooms, bamboo shoots, onions, fungus, ginger, garlic and red pepper, cut into pieces, and cook mung beans for later use.
2. Pour the soybean oil into the wok. When it is 80% hot, add carp, fry for 3 minutes, take out, control the oil, and pour out the remaining oil.
3. put 25 grams of soybean oil in the wok. Add sugar while it is hot, stir-fry until it melts, add Chili sauce, scallion and Jiang Mo, stir-fry, then add mushrooms, bamboo shoots, auricularia auricula slices, chicken soup, salt, soy sauce and cooking wine, bring to a boil, add fish, cover the pot, simmer for 5 minutes, turn the carp over and put another one.
1. A shallow oblique knife with a spacing of 0.5 cm in the middle of carp, made of salt and ginger juice. The cooking wine has been marinated. Sliced tenderloin into 0.4 cm square diced peas, and diced red, green and sweet peppers into the same size.
2. Put the spoon on the fire and stir fry. Add the oil and heat it to 70% to 80%. Fry the middle part of the carp until golden brown. Remove and control the oil. Wash red and green persimmon peppers with oil and remove them.
3. Leave the base oil in the spoon, stir-fry the aniseed, add the diced tenderloin, stir-fry until it is half cooked, add the big seasoning, cooking wine, vinegar, soy sauce, salt and soup, add the Chinese carp, skim the floating foam after the soup is boiled, and cover the spoon to burn. After the carp is tasted on both sides, open the spoon cover and add sugar. Adjust the color of monosodium glutamate, tender sugar and Chili oil. After eating, turn to high fire to collect the juice. Put the fish in a fish dish, add the remaining juice into the diced red and green persimmon pepper, stir-fry slightly, and pour the oil juice accessories evenly on the fish.
Key:
1. The salty taste and sweet taste of this dish are basically the same.
2. Use strong fire when collecting juice and keep shaking the spoon to avoid the main ingredients sticking to the bottom. At the same time, hold the soup with a spoon and pour it on the fish, and so on until the juice is almost thick.
Raw materials: carp 600g, lean pork 100g, Shaoxing wine, soy sauce, salt, chicken powder, pepper, onion and ginger slices.
Making:
1, clean the fish, dry the water, cut several knives on both sides of the fish, and evenly spread a little salt and pepper on the inside and outside of the fish; Cut pork into diced beans.
2. Put a proper amount of oil in the wok, heat it to 70%, fry the fish until it is yellow, and shovel it out for use.
3. Leave a proper amount of base oil in the pot. Stir-fry diced meat after heating, add salt and onion ginger, stir fry, cook Shaoxing wine, add fish, add appropriate amount of water and chicken powder to make soup, add soy sauce and pepper to boil, and then cook the fish on low heat until both sides taste delicious. Take it out and put it on a plate.
4. thicken the soup left in the pot with water starch, sprinkle with chopped green onion, stir fry evenly and pour it on the fish.
Note: scraping the fish body with a knife and breaking the skin to dry the water will help to keep the fish body intact when frying; Dried meat is more fragrant; Carp, grass carp, crucian carp and so on. Can cook this dish.