Braised carp is a famous dish, with carp as the main ingredient. The cooking skill of braised carp is mainly braising, and its taste is salty, yellow, tender and fragrant, and its juice is rich and delicious.

ingredients

main ingredients: one carp (one catty, gill removed, scales removed, belly cut and cleaned)

auxiliary materials: about two halves of cooked chicken (sliced), two halves of fresh mushrooms (sliced) and two halves of bamboo shoots (sliced and boiled in boiling water for about five minutes)

seasoning: two halves of onion, cut into sections. A small piece of ginger, sliced. Two cloves of garlic, sliced. Two tablespoons of soy sauce. A tablespoon of starch, mixed with water into thick juice. A tablespoon of cooking wine. A spoonful of sesame oil. Appropriate amount of salt and chicken essence.

Practice:

1. After cramping, make five or six cuts on both sides of the fish at the same distance, and apply salt and cooking wine for more than half an hour.

2. put the oil in the pot and heat it to 7%. fry the fish in a yellowish color and take it out for later use.

3. Leave about one or two oil in the pot, heat it to 4%, and stir-fry the ginger slices, garlic slices and onion slices under low heat.

4. Add chicken slices, bamboo shoots and mushrooms and stir-fry for half a minute.

5. add about a catty of soup or water, add fish, soy sauce and salt and cook for about three minutes, then turn over and cook for another three minutes.

6. Pick up the fish and put it on a plate for later use.

7. thicken the soup in the pot and pour it into the fish dish.

Tips for making fish:

There are secrets for frying fish. Cook fish with hot oil, less fire and less stirring.

Fish is a difficult material to master in cooking, and the heat is the key to success or failure. Many people fry fish either by breaking the skin or sticking to the pot. If frying fish, it needs to be oily and hot enough to be crispy and dry. When frying fish, it needs hot pot, less oil and warm fire.

when the fish is in the pot, don't touch it. This is the secret and the only way to fry fish. If you are afraid that it is not ripe and keeps turning it over, it will be self-defeating, and it will be completely unrecognizable after three or two times.

Before this, you must wait for the pan to be hot before putting the oil, and the fish should be dried and then put into the pan. Fry lightly with low heat, and don't push and turn it over in a hurry. If you don't use a pan, just tilt the pan occasionally, so that the firepower is evenly heated, and don't control the firepower too hard.

It takes about 1 minutes for the skin to be shaped and then turned over. At this time, the meat is cooked and the juice in the middle can still be retained. If the spatula touches it, it will be too strong. In fact, it is not a wise method for some people to draw a knife edge on the fish in advance for fear of being unfamiliar. As soon as the fish is cut open, the soup will easily be lost, and the dry-fried fish should not be too big.