Speaking of fish, many people are very familiar with it. It is one of the indispensable ingredients on our table. Its practice includes almost all cooking methods such as steaming, frying, boiling and frying. Generally speaking, it can be divided into three types, followed by braising, steaming and stewing soup. In particular, the braised carp is not only beautiful in color, but also has a great appetite, which makes people salivate.

Then someone must be curious at this time. Since braised carp is so delicious, what should we do? In fact, the practice of braised carp is not that complicated. The most important thing in the whole process is to adjust the taste. At first, it should not be too heavy. Later, there will be less soup and the taste will get heavier and heavier. This is also the most basic knowledge of all braised dishes.

The following words are not much to say. Today, I will share with you the specific steps and details of braised carp. I will use the simplest words to express it, so that everyone can understand and understand. Dear friends, watch it with me.

Prepare the materials

Material: one carp.

Accessories: a little onion, ginger, garlic, 3 grams of salt, 2 grams of chicken essence, 5 grams of oyster sauce, 5 grams of soy sauce, 3 or 2 drops of soy sauce, 5 grams of fermented bean curd, 3 grams of pepper, 2 grams of sugar, 0/5 grams of beer/kloc, a little starch, 20 grams of cooking wine and 8 grams of bean paste.

Steps of braising carp in soy sauce

Step 1: Wash the bought carp for later use, and remove the black film and teeth inside the fish belly. These two are the main sources of fishy smell. Carp is rinsed again for use.

Step 2: After the carp is washed, cut the fish head and tail with one knife, pat the fish gently with the knife, take out the fishy smell line, and cut five knives on both sides of the fish with the knife. The main thing is not to be too deep, and it is best to be even left and right.

Step 3: Put the carp into a dish, pour in a proper amount of cooking wine, ginger slices and salt to marinate for 10 minute, and wrap both sides of the marinated carp with flour for later use.

Step 4, cut ginger and garlic into small pieces, and prepare fermented milk, pepper, star anise and beer.

Step five, pour oil into the pot. When the oil temperature is 60% hot, add carp and fry until golden on both sides, and take out the oil control. If it's fried fish, pour oil into the pot. When the smoke turns blue, turn off the fire and cool, then add carp and fry until both sides are golden.

Step 6, leave the bottom oil in the pot, add ginger, garlic and onion to stir fry until fragrant, then add bean paste to stir fry until fragrant, then add pepper and star anise to stir fry evenly, and pour in beer.

Step 7, add proper amount of salt, fermented milk, cooking wine, soy sauce, oyster sauce, soy sauce, pepper and sugar to taste. Add the right amount of seasoning, but not too much. Add carp and simmer for 5 minutes without turning the fish.

Step 8, after 5 minutes, take out the carp with a spoon and put it in a plate, pour in the starch juice, thicken it, and pour it on the fish when the soup is thick.

Overview of braised carp

Through the above steps, I believe many people have a deeper understanding of the practice of braising carp. In fact, the whole practice of braised carp can be divided into two steps. The first step is curing. In this step, the taste of the fish must be adjusted to be heavier, so that it can be cured better. The second step, collecting juice, is the most important step. You must collect the soup thick, so that the soup out of the pot has a taste, otherwise the entrance of fish soup is a little light, which will greatly affect the taste and is very fishy.