The ingredients are as follows: carp 1 strip, light soy sauce 1 dish, salt 1 dish, cooking oil 1 dish, 2 tablespoons cumin powder, 2 tablespoons Chili powder and chopped green onion 1 dish.
The specific methods are as follows: firstly, clean the carp, remove fishy lines, then put it in the oven, first dry the water on the carp surface, then brush a layer of cooking oil on the fish body with a brush, and roast the carp. When the carp is burnt, brush soy sauce on both sides of the fish body, turn it over frequently, and after the fish is thoroughly cooked, sprinkle salt, cumin powder and Chili powder, and finally sprinkle chopped green onion to eat.
Practice 2: Sweet and sour carp
The ingredients are as follows: carp 1 strip, 50g flour, 50g starch, 40ml tomato sauce, 30ml white vinegar, 50g white sugar, soy sauce 1 teaspoon, salt 1 teaspoon, 2 tablespoons cooking wine, pepper 1 teaspoon and egg/kloc-0.
The specific method is as follows: after cleaning the carp, slice the fish with oblique knives on both sides of the fish body so that the fried fish can stand up conveniently, then put the fish in a big pot, add ginger slices, cooking wine, 1 teaspoon salt and 1 teaspoon pepper, then smear evenly to marinate the carp to remove fishy smell, then prepare a big pot, and add 50 grams of flour and 50 grams of starch. Add 100 ml of clean water, stir well to form a thick and thin paste, then wrap carp in a layer of paste, fry in an oil pan until it is set, hook the fish head with a spoon, and grab the fish tail with your right hand. After frying, put the fried carp in a plate, leave the bottom oil in the pan, and add 40 ml of tomato sauce, 30 ml of white vinegar, 50 g of sugar, half a bowl of water starch and/or.
Practice 3: Sour Soup Carp
The ingredients are as follows: carp 1 strip, 2 tomatoes, 200g soybean sprouts, 1 wild pepper 10, 1 green pepper 1 root, 5 cloves of garlic, salt 1 teaspoon, chicken powder 1 teaspoon and oyster sauce/kloc.
The specific methods are as follows: after cleaning the carp, separate the fish meat from the fish bones, chop the fish bones into small pieces, add salt and cooking wine, marinate them in the bottom flavor to remove fishy smell, and keep them for others. Slice the fish meat with an oblique knife, then put it in a basin, add 1 teaspoon of salt, add 1 egg white, add 1 teaspoon of pepper, and add 1 teaspoon of pepper. Stir well again to lock the moisture, then add 1 teaspoon of cooking oil, stir well for later use, add oil and heat, add wild pepper and half minced garlic, stir-fry until fragrant, add tomatoes after stir-frying, stir-fry until soft and cooked, then add boiling water in most soup pots, add 1 teaspoon of salt, and add/kloc-0. Boil with strong fire, add bean sprouts after boiling, take out all the soup residue after cooking, put it on the bottom of the basin, then scald the fish fillets, pour the soup into the basin together, put minced garlic and chopped green pepper on it, saute with hot oil, and finally sprinkle with chopped green onion, and put on coriander leaves to serve.
Practice 4: Braised big carp
The ingredients are as follows: carp 1 strip, 2 tbsps of lobster sauce, 5 cloves of garlic, 2 tsps of ginger 1 piece, 2 tbsps of salt, 2 tbsps of cooking wine, soy sauce 1 tbsps, oyster sauce 1 tbsps, and 2 tbsps of water starch.
The specific method is as follows: after cleaning the carp, apply cooking wine and salt to the bottom to remove the fishy smell, add oil to the pan again and heat it, slide the carp into the pan, fry the carp until both sides are brown, and then take it out for later use. Leave the bottom oil in the pot, add fermented soybean and minced ginger and garlic, stir-fry with low fire, add 2 bowls of clear water after stir-frying, add 1 teaspoon of salt, add 1 tablespoon of oyster sauce, add 1 tablespoon of soy sauce, boil over high fire, add fried carp after boiling, and stew/kloc-over low fire.
Practice 5: Steamed carp
The ingredients are as follows: carp 1 strip, steamed fish and black bean oil 1 dish, ginger 1 piece, and 2 shallots.
The specific methods are as follows: firstly, clean the carp, remove fishy lines, then put knife flowers on both sides, then pour cooking wine on it and smear it evenly to remove fishy smell, put it in a plate with ginger slices, put a few ginger slices on the fish, then put it in a steamer of SAIC, steam it for 8 minutes on high fire, then take it out of the pot after steaming, pour out the soup when steaming the fish, then put the chopped shredded onion and ginger, saute it with hot oil, and then pour in the steamed fish.