production process
1. Wash fresh carp, remove scales and gills, cut it with a knife at the abdominal node, remove internal organs, wash off blood foam, and cut both sides with 5 knives.
2. After soaking Tricholoma matsutake in water, wash the sediment, remove the pedicle, peel the scallion, wash it and cut it into filaments; Wash ginger, peel and slice.
3. Put peanut oil in the pot and heat it over high fire. When the order is slightly different, fry the whole carp until both sides are yellow, then cook the cooking wine, then add Chili noodles, shredded Tricholoma matsutake, refined salt, soy sauce and ginger slices in turn, boil over low heat, add scallion, monosodium glutamate, sesame oil and pepper, and serve.
Method 2
Make ingredients
Material: one carp.
Accessories: shredded ginger, garlic, salt, cooking wine, vinegar, soy sauce, green pepper and ginkgo.
Features: The fish is delicious and fragrant.
production process
1. When the ingredients are ready, the fire starts, put a proper amount of oil in a flat-bottomed non-stick pan, and then fry the carp in the center of the pan.
2. The fish is almost fried on both sides, then pour a bowl of water into the pot to continue cooking the fish, add cooking wine, soy sauce, ginger and salt, and then cover the pot.
3. Put the fish directly into the dish, then sprinkle the green pepper and ginkgo into the fish soup in the pot, stir-fry until it tastes good, and then thicken it evenly.
4. finally pour into the plate.
Method 3
Braised carp finished product
Braised carp products (9 pieces)
Make ingredients
750g of Yellow River carp, 2g of monosodium glutamate, 50g of cooked lard, 0/0g of salt/kloc-0 (the actual dosage is about 0/00g), 50g of soy sauce, 0/5g of sugar/kloc-0, 5g of onion/kloc-0, 5g of Shaoxing wine15g.
production process
1. Remove the scales, gills and fins of the fish first, then cut open the abdomen to take out the internal organs, rinse and drain. Put a flower knife on the meat pier and marinate it with 25g soy sauce, 5g salt and 8g Shaoxing wine for a while. Cut several knives horizontally in the skinning part of the pig fat, and then cut it into pieces the thickness of matches. Slice the ginger and garlic, and obliquely cut the onion into 3 cm long ears for use.
2. Heat a frying spoon on the fire, pour in 500g cooked lard, when it is 80% hot, put the salted fish into the spoon in two sections (front and back), stir-fry until the oil comes out, leave 25g oil in the frying spoon, stir-fry the pork fat, then add the onion, ginger and garlic, and stir-fry. Then thicken the juice with 30 grams of water starch, put the fish in a fish dish and butt them into strips. Pour all the thickened juice on it and serve.
Production key
1. Don't fry the fish too old, just set it.
2. Slow fire, make it tasty, thicken and dilute, and brighten the juice.
Method 4
Make ingredients
Carp 1 strip (1.5-2 kg fish is the best), two garlic, 5-6 slices of ginger, 3 shallots and 65,438+00 small red peppers are cut into two pieces, and 65,438+0 tablespoons of spicy black beans can be added according to personal taste (some supermarkets buy boxes).
production process
To dry the killed carp, it is best to prepare a clean tablecloth or kitchen paper towel, then suck up the water from the fish, heat the oil in the pan, fry the prepared fish yellow, turn it over and fry it yellow, and put the fish on a plate for later use. If the fish is cooked skillfully, you can put it in the pot for other procedures at any time, then stir-fry the meat stuffing in the pot to change color, add a little cooking wine, and then add bean paste, Chili sauce and meat stuffing to stir-fry evenly. At this time, ginger slices and whole garlic are also put in and fried for one minute, then the fried fish is put in, red pepper is added with two bowls of water, and a little salt can be put in, because both bean paste and Chili sauce are salty, and then the chicken essence powder is put on the pot cover and the fish is put on the plate until the soup is almost dry, and the soup inside is left in the pot. Stir-fry the chopped shallots twice, turn off the fire and pour the soup on the fish. This dish is cooked. It looks complicated, but all the materials are ready and can be made quickly and easily.
Method 5
Make ingredients
Ingredients: carp
Accessories: oil, salt, soy sauce, onion, ginger, garlic, pepper, aniseed, bean paste, cooking wine, vinegar, mushrooms, crystal sugar and water.
production process
1. Wash the fish and cut it into two pieces (because the fish is too big, you can cut it if it is small or has a big enough pot), sprinkle a little salt and cooking wine, cover it with plastic wrap and put it in the refrigerator for more than 8 hours.
2. Take the fish out of the refrigerator, rinse it with clear water before cooking, and wipe off the water on the fish with kitchen paper. Fry in a non-stick pan until golden on both sides.
Prepare spices and seasonings
4. Put oil in the pan and add spices to stir fry.
5. Add seasoning and water to adjust the taste.
Step 6 add fried fish
7. Cover and stew for about 20 minutes.
8. Well, put the fish together when serving, and you can serve.