Food seasoning: carp, salt, chicken essence, white pepper, rice wine, soy sauce, bean paste, beer sprinkling, garlic, star anise, dried Chili, cooking oil, white vinegar, onion, vanilla and ginger slices. Production process:
The first step is to select 1 fresh big carp from the market, and ask the merchants to help kill it safely and bring it back. After taking them home, clean them up, and then draw a knife from their heads and tails with a knife to pull out the fishing line inside. In the case of smoking, it is recommended to knock twice with a knife, which will be very easy to pull out.
The second step is to change the knife and cut a few knives on the fish. As shown in the above picture, there are two purposes: one is to facilitate cooking and taste improvement, and the other is to help improve the appearance of dishes.
Step 3, cool the oil (cooking oil) in a hot pot. After the oil is heated, add a proper amount of Dongru, ginger slices, star anise (1 slice), dried chili and garlic, stir-fry with low fire until fragrant, then add 1 spoon bean paste, stir-fry until it is colored, and then pour in 1 spoon soy sauce.
Step 4: Then, put the processed carp into the pot, add 1 can of beer and cold water without raw materials, and add a little salt, white pepper and chicken essence to taste. After the fire boils, cover the pot and simmer for 25 minutes until it tastes good.
Step 5: Before taking out the pot, remove the stewed carp (remember to remove the dregs) and put it on the plate. Finally, stir-fry the excess juice until the sugar color is slightly thick, and then pour it into the plate. At the same time, sprinkle a proper amount of garlic paste and coriander powder on the surface to serve. A home-cooked version of stewed carp is made, which is delicious and has a strong sauce flavor. This is a very delicious home-cooked dish.