condiments

Carp weighs 4 Jin.

condiment

salt

5 grams

soybean

15g

chicken essence

5 grams

verdant

1 segment

energy

1 block

garlic

8 petals

Eight angles

two

Sichuan pepper

5 grams

Cooking wine

10g

ketchup

30 grams

vegetable oil

30 grams

pepper

3 grams

Salted bean paste

15g

The practice of braising fish in soy sauce

1. Prepare raw materials: 4 kg of big carp, and turn around to remove the tail, leaving only a plate of fish fillets, garlic, onions, tomato sauce, yellow sauce and ginger.

2. The first trick for squid to go fishy: the black back of squid is particularly fishy, sprinkle a little salt noodles, scrape with a knife, and scrape off the film.

3. The second measure for removing fishy smell from carp: cut the fishy smell line one centimeter away from the fish head, about to the fish bone, and then pat the fish body with your hand, exposing a small white spot in the middle of the red meat of the fish, which is the fishy smell line after being pulled out.

4. The fishline is the same length as the fish body, and there are fishlines on both sides of the fish body, so as to remove the bite of the fish: first cut the back of the fish.

Step 5 slice the fish separately

6. Then remove the big fishbone from the fish.

7. Cut off the small bones of the fish: cut a deep knife every half centimeter on the back of the fish to cut off the thin bones hidden in the fish. After frying, the bones become brittle and no longer prick people.

8. Pickling: Dry the water on the fish.

9. Sprinkle a little cooking wine, salt and pepper for 30 minutes, dry and fry: dry the fish and pat a little flour.

10. Put vegetable oil in the pot, fry the fish pieces until golden on both sides, and add star anise, pepper, onion, ginger and garlic in the pot to saute.

1 1. Add fish fillets, pour in plain water, add cooking wine 10g, tomato sauce 30g, yellow sauce 15g, soy sauce 15g, chicken essence 5g, salt and stew15min.