Braised carp practice

Raw materials: fresh carp 1 (about 750 grams), 100 grams of peanut oil, 25 grams of wet starch, 5 grams of white onion, 25 grams of soy sauce, matsutake mushrooms 15 grams of wine 25 grams of ginger 5 grams of monosodium glutamate 1 gram of pepper 1 gram of chili pepper 1 gram of salt 1.5 grams of sesame oil 2 grams of

? Practice:

Wash the fresh carp, remove the scales, remove the gills, cut with a knife in the abdominal dissection, remove the viscera, wash the blood foam, both sides of the diagonal graver 5 knives.

Matsutake mushrooms, wash the sediment, remove the root, peeled scallions, washed, are cut into thin julienne; ginger, washed, peeled, cut into slices.

Pot into the peanut oil, high fire heat, a little order but when the whole carp into the pan frying into both sides into yellow, and then cook the wine, and then in turn into the chili noodles, matsutake mushroom silk, salt, soy sauce, ginger, boil, change to a small fire simmering, and then into the green onion white, monosodium glutamate, thickening, add sesame oil, pepper, into the plate, can be.

Carp practice

Ingredients: carp 1 tail (more than 1000 grams), adzuki beans 100 grams, pericarp, pepper, 7.5 grams each of grass fruits

Practice:

Carp scales, gills, gouge the guts, washed.

Wash the adzuki beans, tangerine peel, peppercorns, and grass fruits, and stuff them into the belly of the fish.

Then put the fish into the casserole, plus green onions, ginger, pepper, salt, infused with chicken broth, steamed in a cage for about 1.5 hours, the fish is cooked can be out of the cage, and then sprinkled with green onions, that is, into.

Ingredients:? Yellow River carp 1000 grams

Accessories: 10 grams of ginger, 15 grams of green onion, 10 grams of garlic, 5 grams of salt, 10 grams of soy sauce, 40 grams of sugar, 40 grams of vinegar, 150 grams of broth, 60 grams of wet starch, 100 grams of peanut oil

Practice:

Carp scaling, gutting and removing the internal organs, digging out the gills to clean, every 25 centimeters, the first straight section (1.5 centimeters) and then diagonal section (2.5 centimeters) (1.5 centimeters deep) and then diagonally cut (2.5 centimeters deep) into a knife flower. Then lift the fish tail so that the knife mouth open, the salt into the knife mouth slightly pickled, and then in the fish around the body and the knife mouth evenly smeared with wet starch.

Put peanut oil in a frying pan. When the oil is heated to 70% (about 175℃) over medium heat, put the fish tail into the pan with the handheld, so that the knife mouth is open. Use a spatula to hold the fish so as not to stick to the bottom of the pan, into the oil for 2 minutes, push the fish to the side of the pan, the fish body that is square, and then the back of the fish down to fry for 2 minutes, and then flatten the fish body, with a spatula will be the head of the frying into the oil for 2 minutes, to be fried to all the fish to golden brown, fish out of the plate.

The frying pan, leave a small amount of oil, medium heat to 60% hot (about 150 ℃), into the onion, ginger, garlic, refined salt, soy sauce, add broth, sugar, after boiling on high heat, put the wet starch and stir, cooking vinegar that is into the sweet and sour sauce, and then quickly poured into the fish body can be.