Dry roasted carp Xishi tofu flower

Instrument details: carp moderate, green onion moderate, fat moderate, garlic moderate, ginger moderate, cooking oil, moderate, cooking wine moderate, boiling water moderate, salt moderate, sugar moderate, soy sauce moderate, vinegar moderate

Salty

Dry roasted carp steps

1 will be scaled and washed, cut the flower knife, wipe dry Wrap it in a layer of cornstarch and put ginger and scallions in the belly.

2Fat meat cut into small pieces, onion, ginger and garlic cut grain spare.

3 hot pot pour enough cooking oil, oil hot under the carp fried.

4Fry one side until charred, then flip and fry the other side.

5Fry until both sides are golden brown. (Frying fish should be slow, belonging to the fine work, the process of frying, do not turn the old, so as not to break the skin, etc., the fish should be deep-fried through the line)

6 deep-fried fish fish fish out of the drain oil standby.

7 pot to leave a little oil, under the fat, onion, ginger and garlic particles.

8The fat meat of the oil will be stirred out on low heat.

9 fat meat stir-fry almost when, pour enough boiling water. (Cold water can also be)

10 into the various seasonings and mix well.

11 into the fried carp slow burning.

12 After ten minutes of boiling, the juice began to thicken. When the juice burned almost almost dry, the carp on a plate, leaving some juice in the pot, water starch thickening, pour on the fish surface can be.

Tips

tips:

In the process of deep-frying the fish, do not turn the fish frequently, so as not to affect the integrity of the fish;

The fish should not be too salty, so as not to affect the meat of the fish is delicious.