Ingredients for braised carp? 1 carp, 1 green onion, 1 piece of ginger, a few slices of garlic, 2 cloves of dried chili, 4 peppercorns, some white vinegar, a spoonful of light soy sauce, 2 spoons of dark soy sauce, half a spoonful of white sugar, a little cooking wine, a little salt, a little vegetable oil, a little cornstarch, a little coriander, 1 braised carp

How to do it? Remove the internal organs, gills, and fishing lines, wash the blood and make a few diagonal cuts on the belly of the fish with a knife to enhance the flavor.

Spread a little salt and pour in a little cooking wine and marinate for 10 minutes. Cut the green onion and dried chili into shreds, slice the ginger, mince the garlic and set aside. Drain the water from the fish, add a little cornstarch (other starch or flour is also acceptable) and fry it in a pan.

Fry both sides until they are slightly brown. Leave a little oil in the pan. Add sugar, Sichuan peppercorns, green onions (leave part of the green green onions for plate decoration), ginger, garlic, dried chili peppers, cooking wine, light soy sauce, dark soy sauce, water, and the fried fish.

, cook over high heat for 5 minutes until the soup is gone, then remove from the plate. Pick out the fried onions and ginger, add some fresh shredded green onions and coriander to garnish the sweet and sour carp. Ingredients? 1 carp, salt, 10 grams of cooking wine, 10 grams of flour, 100 grams of starch.

100g white sugar, 20g rice vinegar, 15g tomato sauce, 15g egg, 1 oil, 35g water starch, 10g water, 20g onion, ginger, garlic, a little sweet and sour carp. How to make sweet and sour carp? First, cut the cleaned carp and change the direction of the fish head to the left.

7 knives, 8 knives on the right side.

Specific operation: first cut with a straight knife until the fish bones are reached, then flatten the blade until the fish meat is turned up, then make a few cuts on the turned up fish meat, and use the same method to cut both sides of the fish.

After cutting the carp, add 5 grams of salt, onion, ginger, and 10 grams of cooking wine. Spread evenly over the fish and marinate for 10 minutes. Set aside.

Make crispy paste: Take a basin, add 100 grams each of flour and starch, add 1 egg, 200 grams of water and stir to form a paste, add 10 grams of oil and stir evenly.

Pat some starch on the carp to help it stick to the batter. Put the carp into the crispy batter to make all parts of the fish body evenly batter.

Make sweet and sour sauce: Take a mixing bowl, add 5 grams of salt, 20 grams of sugar, 15 grams of rice vinegar, and 20 grams of water, mix well and set aside.

Add 1kg of oil to the pot, heat it to 70% heat and start adding the carp.

Bend the fish to the left side in the direction of the fish head, pinch the head and tail of the fish with your hands, put the fish belly into the pot and fry it. After setting the shape, put the whole fish into the pot, and use a spoon to keep frying it in the middle.

Pour hot oil over the fish, fry slowly over low heat until golden brown, remove and set aside.

Add 15 grams of oil to another pot, add 15 grams of tomato sauce and stir-fry, add the prepared sweet and sour sauce, stir-fry until the soup is red and bright, add 10 grams of water starch to thicken, finally sprinkle with a little minced garlic, pour in 10 grams of hot water

Oil.

Pour the juice on the fish and sprinkle with a little chopped coriander. This sweet and sour carp dish is ready. Ingredients: 1 carp, 2 green onions, 3 slices of ginger, 2 tablespoons of cooking wine (about 15g), salt

How to make a little fresh and thick carp soup? The carp with beards is carp. Take the carp collected by the stall owner and wash it. The blood in the fish must be washed away, otherwise it will be fishy. Before frying, wipe the pan with a piece of fresh ginger and fry.

Use non-stick kitchen towels to soak up the water on the fish and let it dry for a while. If you don’t have kitchen towels, you can just pat some dry starch or dry flour on it. If there is an underwater pot, it is easy to splash oil. Make a few diagonal cuts on the fish and heat the pot.

Fry the fish in cold oil until it is golden brown on both sides. After frying, it will not stick to the pan at all. Place the fried fish in a soup pot, add onion and ginger, and pour in boiling water (must be boiling water), a little more water than in the picture.

, submerge the fish, add two spoons of cooking wine, first use medium-low heat for ten minutes, then medium-low heat for 15 minutes. When it is almost cooked, you can add some white seafood mushrooms and tofu, and then throw in a few green vegetables at will, and then put them into a tureen.

Add some coriander, white pepper and a little salt. If the fish soup is simmered for no more than half an hour, the fish will not be burned. Take it out and pour some light soy sauce on it and eat it directly.