Braised carp

Ingredients

A piece of fresh carp, about 2 pounds, 1 spoon of flour, 1 spoon of starch, 1 egg, 1 spoon of cooking wine, 1 spoon of oyster sauce, 1 spoon of Dukang wine 1 tablespoon of white sugar, 1 tablespoon of red oil bean paste, 1 tablespoon of soybean paste, 2 tablespoons of minced green onion, appropriate amount of minced ginger, appropriate amount of minced garlic, appropriate amount of salt, appropriate amount according to personal taste because the bean paste is salty, you can add less or not.

Steps to make braised carp

1. A fresh carp

2. Remove the head and tail... leaving only the body parts, so that it is easy to control when cooking, and the head and tail of the fish can be stewed in soup...

p>

3. Use a knife to make a few cuts on the fish...

4. Now let's start marinating the fish... One spoonful of cooking wine? One spoonful of Dukang wine? One egg and cover the fish The whole body, including every place inside, must be penetrated

5. One spoonful of flour and one spoonful of starch. Spread the whole body of the fish evenly

6. Add oil It's in the pan... The oil temperature should not be too hot or too cold. The easiest way to test the oil temperature is to dip some of the egg starch sauce that was served with the fish into the oil pan. If it floats on the top of the oil pan, it will be light yellow oil. It’s time to fry the fish! Control so that the fish does not stick to the pan, the oil should just cover the body of the fish and not too much oil...Do not use too much heat...medium heat is OK...fry until golden brown, turn the fish over...fry the other side...eat the outside of the fish like this Crispy and crispy, the fish meat is white, tender and smooth inside! Plate the golden fish and take it out of the pan

7. Sprinkle the onion, ginger and garlic paste on the fish

8. Put oil in the pot and stir-fry the ginger and garlic paste

p>

9. Add 1 tablespoon of bean paste, 2 tablespoons of soybean paste, stir-fry, and water. For children's shoes with strong taste, you can add some salt. Because bean paste is salty! You can also add no salt if the taste is light.

10. After the water boils, pour in the egg starch liquid left over from mixing the fish just now...

11. The sauce is ready

12. ?Just pour the prepared juice on the fish

13.?Isn’t it delicious? The white fish meat inside can be dipped in the sauce to make it taste even better!

Tips

No need to add sugar, because bean paste is red and soybean paste is yellow. The fish will be red in color and delicious!