1, the fishy gland must be removed, and a knife should be cut under the gills and the tail of carp. There is a white filamentous gland inside, which will not smell earthy when it is pulled out.

2. Be sure to fry before making, so that the stewed carp is very fragrant.

3, be sure to use cooking wine, ginger, and go to the cockroach.

The black film inside the fish belly must be removed, which is poisonous.

5. Put some coriander in the pot to enhance the fragrance.

Home-cooked braised carp:

1. Clean the carp, scrape off the fish and marinate in cooking wine for 20 minutes.

2. Heat the oil in the pan, add carp and fry on both sides until golden brown.

3. Add 5 slices of ginger and garlic to the remaining oil in the pot with a knife, and then add soy sauce, cooking wine and vinegar. If you like Sichuan style, you can add Pixian bean paste, then add water and carp.

4. After stewing 10 minutes, you can add Chinese cabbage, tofu and vermicelli and stew until cooked.

5, like stew, no need to add accessories, add salt, vegetarian juice out of the pot.