In order to prevent the fish skin from sticking to the bottom of the pot, heat the pot (the hotter the better), and then add the right amount of oil. After the oil is heated to 80% to 90%, add ginger and a little salt, fry the fish until both sides are slightly yellow, add a little cooking wine, soy sauce and water, cover the pot and bring to a boil, then simmer 15 minutes, then add a proper amount of monosodium glutamate, sugar and onion segments, and collect the juice over high fire. This is the easiest way.

The practice of braising carp:

Materials:

One carp (preferably one and a half to two catties of fish), garlic at both ends, 5-6 slices of ginger, 3 onions, 10 small red pepper cut into two parts, depending on the individual's tolerance to spicy (some supermarkets buy boxed), 1 tablespoon of spicy black beans (I usually use Laoganma instead), and 2 tablespoons of bean paste.

Production method:

Dry the killed carp, preferably prepare a clean tablecloth or kitchen paper towel, then suck the water off the fish, heat the oil in the pot, fry the prepared fish until it is yellow, turn it upside down and put the fish on a plate for later use. If you are skilled, you can always put the fish in the pot for other processes, then fry the meat in the pot and add some cooking wine (I personally think brandy is better). Then add bean paste, Laoganma, minced meat, ginger slices, stir-fry the whole garlic for one minute, then add fried fish, add two bowls of water, add red pepper, and add a little salt, because both bean paste and Laoganma are salty, then cover the pot with chicken essence powder and turn it to low heat until the soup is almost dry. Put the fish on the plate, leave the soup in the pot, and turn the chopped shallots in the pot. This dish is cooked. It looks complicated, but all the materials are ready and can be made quickly and easily.

Features:

The color is bright red, the garlic flavor is rich, the skin is burnt and tender, salty and slightly spicy.

Braised carp

Features: Soft, tender, fresh and fragrant, with persimmon red color.

Material: 1 carp (about 750g).

Ingredients: 5g of water-borne fungus, water-borne bamboo shoots 10g, diced vegetable oil 10g, onion ginger 10g, eggs 1g, and gouache 30g.

Ingredients: monosodium glutamate 4g, cooking wine15g, sugar10g, oil100g, soy sauce 30g, salt water10g, peanut oil1500g (about 75g), and head soup 350.

Methods: 1. Enlarge the carp after pre-treatment, break it into corrugated patterns by slope knife method, and evenly dip it in the paste made of egg yolk, starch and a little soy sauce; Rooting Auricularia auricula, washing, and kneading into large pieces; Winter bamboo shoots are cut into willow leaves and onions are cut into sections; Peel the ginger and pat it loose with a knife. When the oil is 60% hot, fry the fish into persimmon yellow first.

2. Put the pan on the fire, enlarge the oil, add the soup, ingredients, seasonings and fish, burn thoroughly with strong fire, and the water will thicken slightly. When the juice is thick, it will be served in the fish plate.