Materials

Main ingredients: carp 500 grams, seasonings: 10 grams of pepper, 10 grams of star anise, 10 grams of cinnamon, 8 grams of salt, 5 grams of monosodium glutamate (MSG), 10 grams of sugar, 100 grams of wine, 50 grams of soy sauce, 50 grams of green onions, 50 grams of ginger, 25 grams of vinegar, 15 grams of sesame oil, 60 grams of vegetable oil

Practice

1. the carp scrape scales, remove the head, fins, remove the tail, wash and wait for use;

2. with a knife along the fish spine fish into two halves, remove the big bone, and then diagonal knife into a small piece, with ginger, green onion, salt, vinegar, soy sauce, cooking wine marinade for 30 minutes, fish out to drain;

3. the pot of vegetable oil is hot, the marinated fish pieces one by one into the, deep-fried to a golden brown fish out;

4. Leave the bottom oil, oil hot first under the seasonings, cinnamon, pepper stir-fry for a few moments, and then add onion ginger stir-fry, and then add the appropriate amount of soy sauce, cooking wine, vinegar, salt, sugar, monosodium glutamate, and finally under the fish, add water (the amount of water should be lower than the level of the fish);

5. First boil over high heat, switch to a low-fire simmering until the juice is thick and flavorful, will be taken out of the fish on a plate;

6. Pot of juice with sesame oil stirred, drizzled in the fish The first thing you need to do is to make sure that you have the right ingredients for the right dish.

Practice 2, special fish nuggets

Materials

About 300g of fresh fish, about 30g of ginger, a few drops of vinegar, a few drops of soy sauce, a little salt, a little chicken essence, a few drops of cooking wine, 3-4 sharp chili peppers, a little minced chili peppers, a head of garlic -4 cloves

Practice

1.In the market to buy the fish that has already been salted, chili peppers, ginger and marinated, preferably the fish breast. Fish meat, preferably fish breast meat, meat is tender and less spiny.

2. Crush the garlic, cut the ginger into julienne strips, and prepare the chili peppers and other seasonings

3. Heat the pan and add as much oil as you can, and when the oil is about 7 minutes hot, add the cleaned fish to the pan. Note: Use your chopsticks to put the fish into the pan, and keep the fish out of the pan. Fry the fish slowly over low heat, then turn the fish over and continue frying. When the fish is egg brown, pour out the remaining oil and sprinkle with the chopped chili, garlic and ginger. Put on a little cooking wine and vinegar, add two drops of soy sauce. Quench a little water, stir quickly and add a little salt according to the saltiness.

4. Roll over high heat for half a minute to start the pot. Sizzling fish pieces were born.

Practice three, master slippery fish block

Materials

Materials: main ingredients: fresh carp 1000 grams Ingredients: black fungus a little Seasoning: salt, monosodium glutamate, ginger, Shaoxing wine, soup, starch, balsamic vinegar, pepper, cooked lard each a little

Practice

1, will be slaughtered to wash the fish, remove the fish bones and chopped into pieces, put into a bowl. Add salt, monosodium glutamate, shaoxing wine, starch sizing.

2, frying pan on a high flame, put a little cooked lard hot ginger, add the soup boiled, and then the fish block by block into the soup boil for 5 minutes, seasoned, put pepper into.