Materials:

Carp 1 (about 755 grams), green onion, ginger, garlic, rice **** 5 grams, 200 grams of sugar, 80 grams of vinegar, 20 grams of soy sauce, 3 grams of refined salt, 200 grams of water starch, 1500 grams of peanut oil (about 5 grams).

Cooking process:

1. Remove the fish scales, gills, gutted to remove the viscera, rinse with water. Every 2 centimeters wide cut a knife (big flip knife), lift the fish tail, the knife mouth open, sprinkle with refined salt a little marinade. Then hang a layer of water starch paste evenly on all of the fish body.

2. frying spoon put people peanut oil, with a strong fire to seventy hot, with the hand to catch up the fish tail spine down into the oil, so that the fish in the spoon into a bow, fried to the fish quite body, the fish will turn over to the abdomen down to continue to fry, to be deep-fried to the fish was golden brown (has been fried through), fish out of the plate.

3. In the frying of fish at the same time another spoon, sitting on the eye of the fire, put 50 grams of oil, burned to 60% of the heat, put people onion, ginger and garlic rice, frying the aroma of cooking polyester, add hot water (soup), add sugar, soy sauce, boiling water starch thickening, dripping a little hot oil and stirring, and then quickly poured in the deep-fried fish that is completed.

Flavor characteristics: golden color, clever head and tail, burnt outside and tender inside, sweet and sour taste.

Braised fish

Raw materials:

Fresh carp 1 (about 750 grams), 50 grams of fat and lean pork, green onions, ginger and garlic slices *** 10 grams of peanut oil 1000 grams (about 60 grams of oil), 30 grams of soy sauce, 20 grams of cooking wine, 1 gram of monosodium glutamate (MSG), 300 grams of broth, 25 grams of water starch, 2 anise, 15 grams of pepper oil.

Cooking process:

1. Remove scales and gills from the fish, and gut the fish. Make diagonal cuts on both sides of the fish every 2 centimeters (depth to fish spine). Cut the pork into 1-cm-square cubes.

2. frying spoon into the peanut oil, with a strong fire to nine mature, the fish around the body smeared with a little soy sauce, into the hot oil frying until the fish is red when fishing.

3. frying spoon in a little oil, into the onion, ginger and garlic slices, diced meat, star anise stir-frying, cooking soy sauce, cooking wine, broth, into the fried fish, moved to a small fire until the taste, soup left a quarter, moved to a high flame, put monosodium glutamate, thickening with water starch, dripping with pepper oil, a big turnover of the spoon into a plate that is completed.

Flavor characteristics:

Red color, tender taste mellow.

Crispy fish

Raw materials:

Carp, ginger, green onion, pickled pepper, pickled radish, celery, cooking oil, salt, monosodium glutamate (MSG), yellow wine, cornstarch, soy sauce, sugar, vinegar

Practice:

1. Carp slaughtered and washed, cut, put into salted water, add green onion, ginger, soak for half an hour. Then take out, patted with starch.

2. Start a frying pan, burned to seventy percent heat, into the carp, deep-fried until the skin crispy out of the pan on the plate.

3. Add yellow wine, soy sauce, sugar, vinegar, pickled peppers, pickled radish, celery, thickened with cornstarch, and finally pour the soup on the fish.

Features: crispy outside and tender inside, sour and spicy flavor.

Squirrel Fish

Raw material:

1 tail of carp (weighing about 700 grams.) , 25 grams of asparagus, 25 grams of peas, 1000 grams of clear oil, 50 grams of sesame oil, 100 grams of sugar, 50 grams of rice vinegar, 25 grams of soy sauce, 5 grams of sugar color, 25 grams of starch, 125 grams of cornstarch, 10 grams of ginger rice, green onion rice ****, 10 grams of cooking wine.

Practice:

1. The fish will be removed scales, gills, clean the chamber and wash after chopping the head, from the spine with a knife blade, remove the beam bone, in the tail of the fish evenly separated, so that the two pieces of fish are with the tail, remove the bone thorns, wheat ear flower knife, wash.

2. Cut the asparagus into small square dices, with the peas together with boiling water slightly scalded to cool.

3. frying spoon on the fire, put the oil is hot, the fish in the cornstarch rolled well, so that the wheat cob knife mouth open, lifting the fish tail slowly into the frying pan, deep-fried to a light yellow fish out, into the dish.

4. pot to stay in the bottom oil, add cooking wine, rice vinegar, sugar, soy sauce, sugar color, peas, asparagus diced, green onion rice, ginger rice stir-fried, thickened with water starch, dripping sesame oil, the gravy poured on the fish can be.

Features: the texture is crispy and tender, the flavor is sweet and sour

Carp and bitter melon soup

Materials:

Net carp 400 grams of meat, 250 grams of bitter melon, vinegar, sugar, salt, monosodium glutamate, moderate amount.

Practice:

1, the net carp meat with a napkin to sop up the water, cut into slices; bitter melon washed, cut in half, remove the flesh, seeds, with boiling water, scalded, and fished out of the slices to be used.

2, the soup pot put water with high fire boil, put the fish and bitter melon slices, add vinegar, sugar, salt seasoning, cook with fire for 5 minutes, add monosodium glutamate can be pot.

Dawnrain:

The carp can be sliced a little thicker so that it doesn't get cooked too easily.

Peanut carp

Ingredients: 1 carp, 150 grams of fine-grained peanut meat Seasonings: several slices of ginger, 4 green onions, 2 cilantro, 1 tablespoon each of shaoxing wine and light soy sauce, 1 cup-2 cups of water, sesame oil, pepper, salt, peel (soaked softly and cut into julienne strips), a little each

Operation:

1. Soak the peanuts in water for 40 minutes, then add the right amount of water, and heat it for 10 minutes. Heat for 10 minutes.

2. carp wash and wipe dry water, add pepper, a little salt, apply, put 6 tablespoons of salad oil, fry until both sides are flower color (carp scales can be eaten; if not eaten, cooked and then remove the scales. Scrape off the scales to cook, the meat is easy to rotten) shovel up.

3. put salad oil 1 tablespoon in the vessel, burst incense ginger, green onions, add wine, peanuts with sesame oil pepper, a pinch of salt, 1 tablespoon of soy sauce, 1 cup of water - 2 cups or discretionary seasoning to cook and add the carp, high heat for 8 minutes, put on the cilantro can be eaten

Scallion oil carp

Inputs:

Carp 1, shredded ginger and green onions, dried chili pepper Shredded ginger and green onion, dried chili, salt, cooking wine, soy sauce, peanut oil, coriander section of each appropriate amount.

Preparation:

① carp scales, gills, guts, cleaned, on both sides of the body of the fish playing diagonal knife.

② frying pan add the right amount of water, put the carp boil, remove the foam, add salt, cooking wine, soy sauce, cooked over low heat, fish set in a dish, will be green onions and ginger, pepper sprinkled on the fish.

③ frying pan oil burned to 50 percent hot, the oil evenly poured on the fish in the pan, sprinkled with parsley that is.