At important banquets in Henan, whether it is a wedding or a funeral, or a move or a college entrance examination, there is no carp that can't keep the table down. No matter how rich the appetizers are, they are still The climax of the feast is not until the moment the carp is served. "No feast without carp" is the rule of banquets in Henan, which is irreplaceable. Henan people's love for carp is unscrupulous and has nothing to hide.

The Yellow River is a "copper-headed iron-tailed tofu kidney". The Yellow River water flows slowly in Henan, and the fine sand increases. The yield rate of "Yellow River carp" is relatively unique, and it is similar to Songjiang perch and Xingjiang perch. Kaihu fish and Songhua River salmon are known as the four famous fish in my country. Since ancient times, there has been a saying that "the carp must be the carp of the river". Yellow River carp has golden scales and red tail, long body shape, fine meat texture and excellent taste. The specialty delicacy of the Central Plains, "Baked Carp Noodles", was created by Chef Tiantang Changyuan around 1930. It has a history of more than 100 years and is still the "top equipment" in Henan restaurants.

Authentic Henan carp is hard to find these days, but Henan people’s habit of eating carp has not changed. Braised Yellow River carp is a home-cooked dish in many high-end restaurants in Henan. Carp can be cooked to be fragrant and delicious. , especially the meat in the belly of the fish, it melts in your mouth, is tender and delicious, and is absolutely delicious. It really makes this ordinary, even disgusting fish taste wonderful. Enjoy a Henan style stewed carp.

Commonly used foods: one carp (more than 3 pounds is appropriate), green onions, ginger, dried chili peppers, salt, sugar, rice vinegar, light soy sauce, five-spice powder, tapioca starch, and chicken powder.

Generally, the pot at home cannot hold about 3 pounds of carp. Clean the carp, cut it into three appropriate sections, put it in a basin, and sprinkle more salt, ginger slices, and dongru. Mix well and marinate for 10 minutes. Sprinkle some five-spice powder into the marinated carp pieces and spread evenly, pour some water starch on it, the gravy should be thicker, and it will form a continuous line when caught, coating the fried fish with a layer.

Put enough oil in the pot at 60% hot. Put the fried fish into the pot and fry it. Do not roll it when putting it in. Set one side and roll it to fry the other side. The surface of the fried fish should be a little golden. It should take about 1 to 7 minutes. After the fish is basically cooked, pick it up and prepare it.

Put a little oil in a pot, add onions, ginger, dried chili peppers, and star anise and stir-fry until fragrant. Pour in 3 tablespoons of light soy sauce and stir-fry until fragrant. Pour into a large bowl and bring to a boil. Put the fried fish into the pot, add 2 spoons of rice vinegar, a small spoon of sugar, appropriate salt and chicken powder seasoning, cover the pot and simmer.

It needs to be simmered for about 15 minutes. Finally, according to the amount of juice in the pot, open the lid and fry the sugar color. Cook until the fish is completely soft and tender, then pick it up and put it on the plate.

Carp has many spines, so don’t eat small carp, otherwise you won’t be able to eat much meat. It’s better to cook it at home and it should be more than 2 pounds. Some famous carp restaurants in Henan use carp of even All weigh more than 5 pounds. As the old saying goes, "Idle fish" means you need to add enough salt to make stewed carp. When marinating, you need to add some salt. When stewing, you need to add a normal amount of salt so that it tastes peculiar.

When frying carp, you need to control the duration. If the frying time is too long, the fish will be too firm and not tender when eaten. If the frying time is too short, it will fall apart during the stew process. This requires more attention to the doneness. , it will take a few more times to gain experience. Those who like to eat carp can try this method of stewed carp.