The practice of braising carp:
Ingredients: fresh carp 1 strip (about 750g), peanut oil 1 00g, wet starch 25g, scallion 5g, soy sauce 20g, pine mushroom 1 5g, cooking wine 20g, ginger 5g, monosodium glutamate 1 g, and pepper.
Practice:
Step 1: First, we wash the fresh carp, remove the scales and gills, and then cut it with a knife at the abdominal section, remove the internal organs and wash the blood foam, and slash the sides with 5 knives. If it's too troublesome, you can also let people kill the fish when you buy it.
Step 2: soak the pine mushrooms in water, then wash the sediment to remove the pedicle, peel and wash the green onions, and cut them into filaments; Ginger is washed, peeled and sliced.
Step 3: put the pot on fire, add proper amount of peanut oil, heat it with high fire, then fry the whole carp in the pot until both sides are golden yellow, then add cooking wine, then add Chili noodles, shredded pine mushrooms, refined salt, soy sauce and ginger slices in turn, boil, simmer over low fire, then add scallion, monosodium glutamate and thicken, and add sesame oil and pepper.
Practice of steaming carp:
Ingredients: carp 1 strip, 2 tbsps of steamed fish black bean oil, 3g of salt, 3 teaspoons of cooking wine 1 teaspoon, 3 water-soaked mushrooms, 50g of winter bamboo shoots, 3 shallots and 0/0g of ginger/kloc-0.
Practice:
Step 1: Scale the carp and remove its internal organs. After washing, tilt it at 45 degrees with a knife, and cut several knives with a depth of about 2 cm, with the interval between each knife being 5 cm. Of course, you can also ask the seller to help kill the fish.
Step 2: We sprinkle salt and cooking wine on the raw back of the fish, wipe it open by hand and marinate it for 10 minute. The advantage of this is that the fish is more delicious. Soak the mushrooms until soft, slice them, wash the winter bamboo shoots, slice them, cut the onions into small pieces, and slice them in Jiang Ye.
Step 3: We spread the onion on the plate, then put the fish, put half of the sliced mushrooms, bamboo shoots and ginger in the incision of the fish, and fill the other half in the fish's stomach. In this way, the fish will be more delicious and delicious.
Step 4: Let's pour the steamed fish with soy sauce, and then cut a little onion and shredded ginger and sprinkle them on the surface of the fish.
Step 5: We add water to the steamer, put the fish in, cover it, steam it with strong fire until it is steaming, and then take it out for ten minutes. After taking it out and putting it on a plate, sprinkle with shredded red pepper to look better, and this dish is ready.
Tip: For fresh seafood products, steaming can ensure delicious taste to the greatest extent. Decorated red pepper circles can make dishes beautiful. The practice of red pepper circle is to cut red pepper into filaments in advance and soak it in clear water, and it will naturally bend in 15 minutes.
Practice of sweet and sour carp:
Ingredients: carp 1 strip, egg 1 piece, 2 tablespoons of wheat flour, proper amount of peanut oil, salt 1 spoon and a half, 8 cloves of garlic, light soy sauce 1 spoon, 2 tablespoons of rice vinegar, starch 1 spoon, half bowl of water starch, etc.
Step 1: firstly, the fishy tendons on both sides of the carp are removed after being cleaned, and then the fish are evenly sliced at an angle of 45 degrees with a knife; Add salt 1 spoon, and rub the salt evenly on the fish by hand from top to bottom.
Step 2: Add 2 tablespoons of flour, starch 1 spoon, eggs 1 bowl and clear water 1 bowl into the bowl, and put the fish into the bowl after mixing; Hold the fish's tail and hang the fish with batter; After taking it out, sprinkle a layer of dry flour on both sides of the fish and shake off the excess.
Step 3: We should put enough oil in the pot, and when the oil is 70% hot, bend the fish into an arc and fry it with low fire. When frying, you can hold the carp down with two spatulas to shape it; When the two sides are fried until they are slightly yellow and the fish is cooked, they can be fished out.
Step 4: Cool the fried fish for a while, or cool it in Toya; Go back to the pot and fry for the second time, always use a small fire to prevent the skin from burning; Deep-fry the fish until it is dark yellow, then fish it into the fish dish with the tail up.
Step 5: Let's start another pot, add a little oil, and use a small fire. When the oil is hot, add the minced garlic and stir-fry until fragrant. Don't let the minced garlic burn off in a big fire. When you smell garlic, add half a bowl of water, 2 tablespoons tomato sauce, 2 tablespoons rice vinegar, light soy sauce 1 teaspoon, and then boil.
Step 6: After boiling, pour water starch into a half bowl, stir well, add half a spoonful of salt, and turn off the heat after boiling again. Pour the sweet and sour sauce on the fish while it is hot, and serve.