Materials?

Carp 1

Onion 1 root

ginger slice

Garlic 2 cloves

4 dried peppers

Sichuan pepper

A spoonful of white vinegar

2 tablespoons soy sauce

Half a spoonful of soy sauce

A little sugar

A little cooking wine

A little salt

A little vegetable oil

A little corn starch

Coriander 1 root

Braised carp?

Remove viscera, gills and fishing lines, wash blood powder, and cut a few knives diagonally on the fish belly with a knife to taste. Wipe a little salt, pour a little cooking wine and marinate 10 minutes.

Shred shallots and dried peppers, slice ginger and mince garlic for later use.

Drain the fish, pat a little corn starch (other starch or flour is also acceptable) and fry it in the oil pan.

The sides are yellowish.

Leave a little oil, add sugar, pepper, onion (part of which is reserved for dish decoration), ginger, garlic, dried Chili, cooking wine, soy sauce, soy sauce, water and fried fish, and simmer for 5 minutes until the soup is finished.

Pick out the fried onion and ginger and decorate with some fresh shredded onion and coriander.

Fried carp in sweet and sour sauce

Materials?

Carp 1

Salt10g

Cooking wine 10g

Flour100g

Starch100g

20 grams of sugar

Rice vinegar 15g

Tomato paste 15g

Eggs 1

35 grams of oil

Water starch 10g

20 grams of clean water

A little onion, ginger and garlic

The practice of sweet and sour carp?

First, replace the clean carp with knives, 7 knives on the left side and 8 knives on the right side of the fish head. Specific operation: first cut the fishbone with a straight knife, then flatten the blade until the fish turns over, and then cut the turned-up fish several times. Similarly, fish change knives on both sides.

After the carp knife is changed, add 5g of salt, onion ginger and10g of cooking wine, evenly spread it on the fish, and marinate for10min.

Making crispy paste: take a pot, add 100g flour and starch, 1 egg and 200g clear water, stir to paste, then add 10g oil and mix well.

Pat some starch on the carp, which is good for paste. Put the carp in the crispy paste, so that all parts of the fish are evenly pasted together.

To make sweet and sour juice: take a bowl, add 5g salt, 20g sugar, 15g rice vinegar and 20g water, and stir well for later use.

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

Bend the fish to the left in the direction of the fish head, pinch the fish head and tail with your hands, and fry the fish belly in the pot. After shaping, put the whole fish into the pot. On the way, pour the hot oil on the fish with a spoon, fry it slowly with low fire until golden brown, take it out and put it on a plate for later use.

Add 15g oil to another pan, add 15g tomato sauce and stir fry, add the prepared sweet and sour juice, stir fry until the soup is red and bright, add 10g water starch to thicken, and finally sprinkle a little minced garlic and pour in 10g hot oil.

Pour the juice on the fish and sprinkle a little coriander powder, and this sweet and sour carp is ready.

Fresh and thick carp soup

Materials?

Carp 1

Two pieces of onion

Three slices of ginger

2 tbsp cooking wine (about 15g)

A little salt

How to make fresh and thick crucian carp soup?

Carp has a beard. Take the carp packed by the stall owner back and wash it. The blood in the fish must be cleaned up, otherwise it will smell fishy.

Wipe the pan with a piece of fresh ginger before cooking. It's not sticky when fried.

Kitchen paper towels absorb water from fish and dry for a period of time. If you don't have kitchen paper towels, you can pat some dry starch or dry flour. If there is water, it is easy to spill oil in the pot, and the fish is cut obliquely. Fry the fish in a hot pan until golden brown on both sides.

It doesn't stick to the pan after frying.

Put the fried fish into the soup pot and add the minced onion and ginger.

Pour boiling water (it must be boiling water), a little more than the water in the picture, add two spoonfuls of cooking wine, and don't fish.

First medium fire 10 minute, then medium fire 15 minute. When it's almost cooked, you can add some white seafood mushrooms and tofu, and then throw some vegetables in at will.

After cooking, put some coriander, white pepper and a little salt in a covered bowl. Fish soup is boiled for less than half an hour, and the fish will run out of firewood. Take it out and pour it with soy sauce and eat it directly.