Ingredients and materials

Yellow river carp 1

Proper onion

Ginger 1

Four cloves of garlic

Wet starch content

Proper cooking wine

Proper amount of soy sauce

Proper amount of soy sauce

Proper water starch

Proper amount of salt

Proper tomato sauce

Proper amount of oyster sauce

1 coriander

Proper amount of sugar

Proper amount of oil

Appropriate amount of egg white

Braised yellow river carp

1. A carp is gilled, scaled and eviscerated, and then both sides of the carp are cut with a knife.

2. Marinate with salt and cooking wine for 20 minutes.

3. Pour the cooking wine, egg white and starch into a basin, stir them into a paste, and spread the wet starch evenly on the fish.

4. Heat the pan, drain the oil and put the fish in.

5. Prepare Jiang Mo and minced garlic between frying fish.

6. Scallion and coriander powder

7. Adjust the water starch for later use

8. Fry the fish until golden on both sides

9. Heat the wok to drain the oil, and add appropriate amount of sugar.

10. Stir-fry the sugar and add Jiang Mo and minced garlic.

1 1. Pour in soy sauce, cooking wine, oyster sauce, soy sauce, tomato sauce, and then add water, which can be more.

12. Put the fried fish in and season with salt.

13. stew until the fish is tasty, and pour in water starch to collect the juice.

14. Then take it out of the pot and put it on the plate. Sprinkle with chives and coriander powder and serve.

skill

Don't always stir when frying and stewing fish, so as not to spoil the fish.