Fish is rich in high-quality protein and minerals such as calcium, phosphorus and iron. Regular consumption is good for health, while braised fish is more nutritious and salty. Friends who like this dish can learn from it.
First of all, let's prepare the ingredients: buy a carp weighing about 2 kg in the vegetable market, first scrape off the scales, remove the gills and internal organs, and clean it with water.
Draw a cross knife on the fish tail first, and then draw a word knife on the fish body, which can make the fish eat easier.
Then put the fish in the pot, add onion leaves and a few slices of ginger, then pour a little cooking wine to remove the fishy smell, grab it evenly with your hands, and sprinkle a little salt to marinate 15 minutes or so.
During this period, we first cut the green onions into sections, cut the ginger into slices, remove the roots of the tomatoes, cut them into oblique pieces, and put them into the material bowl together.
Prepare a few dried red peppers and cut them into sections. Grab some peppers and put them together for later use.
Pour cooking oil into the pot. When the oil heats up, lift the fish tail by hand and pat the fish with proper amount of dry flour or starch evenly, which will make the fried fish more crisp.
When the oil temperature reaches 50%, lift the fish head and fish tail by hand, slowly put them into the oil pan, first put the fish head, and then put the whole fish into the oil pan for slow frying.
Then pour the hot oil on the fish with a spoon, let the fish be heated evenly, turn over after one minute, and then fry it on medium heat for about five minutes.
When the fish is fried until the skin is crisp and set, you can take out the oil control.
In another pot, add a little cooking oil, add dried red peppers and stir-fry until fragrant, then add onions, ginger and tomatoes and stir-fry quickly for a few times.
Add a spoonful of bean paste, a little cooking wine, stir-fry for a while, add some water, and add a little steamed fish and soy sauce.
Then add 5 grams of salt, 3 grams of sugar, 2 grams of chicken essence and 0.5 grams of pepper, and stir with a spoon to melt the seasoning.
Then add the fried carp, shake the wok to prevent the fish from sticking to the wok, change the fire to low heat, and pour the soup on the fish with a spoon.
Stew for about 5 minutes, so that the fish can fully absorb the soup, which is more delicious.
When the soup is half left, you can turn off the fire, take out the fish and put them on the plate.
Then turn to high fire, continue to boil the soup, hook in a proper amount of water starch, cook until the soup is rich and sticky, pour in a little red oil, and then turn off the fire and put it on a plate.
Finally, pour the cooked soup evenly on the fish, and then add a coriander as an ornament.