First of all, the carp should be washed with water, gutted and cleaned, then cut a few knives in the fish, sprinkle a proper amount of salt on the mouth, and marinate for about half an hour or more. Then cut the green onion into thin julienne, and then cut the garlic, ginger, red pepper and other vegetables into slices. Add about 1 tablespoon of oil to the wok, then add the fish to the wok and fry both sides of the fish until golden brown. Add about half a tablespoon of cooking oil to the frying pan, heat the oil and then add some onion, ginger and garlic to the pan and sauté. Then add vinegar and white wine, season to taste, then add enough water to the pan, then pour in the amount of soy sauce in the pan, turn on the heat and bring the pan to a boil, then turn the heat to medium and simmer for about 5 minutes. Then add the fried carp in the pot, and then bring the pot to a boil, then change to a low heat for about 10 minutes, add the right amount of cornstarch in the pot, add the right amount of water, and make it into a gravy-like sauce. Then after pouring it into the pot, turn the heat to medium and bring the pot to a boil, then turn the fish over. While it is simmering, you can keep pouring the right amount of stock on the carp, which will allow the fish to be better flavored. Until the soup to about one-third of the time, turn off the fire, the fish out, put down the plate, sprinkle with shredded green onions, and then pour part of the soup, sprinkle the appropriate amount of coriander and red pepper, and then pour the soup on it.

The production of braised carp tricks

But in the production process of braised carp, we should also master some tricks, which can make the production of braised carp more delicious. First of all, sugar can be very effective in helping to refresh the carp, especially for river fish, adding white sugar is particularly useful. In addition, you can also use beer to help us deodorize, using beer to help us deodorize the fish's earthy flavor, the effect is also very good. Of course, if you do sea fish, you do not need to use beer to deodorize. In addition, you can also add some garlic to sweet and sour carp, garlic is also particularly friendly to river fish. In addition, if you have a relatively small pot at home, if you usually make fish at home, it is best to choose no more than two pounds of carp to do, so that the fish will be better. In addition, we need to understand is that it is best not to add pickles in sweet and sour carp to do together, because pickles in the process of pickling, some nitrogenous substances will be partially turned into nitrites, and in the carp, the carp in the protein will be nitrite and chemical reaction, generating a carcinogenic substance, our body has a very big harm.