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condiments

Ingredients: carp 1.

Accessories: ginger, cooking wine, salt, peanut oil, garlic, soy sauce, chives and oyster sauce.

Steps of burning carp pieces with red wine

Step 1. Cut the carp into pieces about 4 cm square.

Step two. Add 1/2 tablespoons soy sauce and 1 tablespoon cooking wine to taste for about 30 minutes.

Step three. Pull shallots into handles, slice ginger, about 3-4 slices, and cut garlic in half. (Multi-petal garlic need not be cut)

Step four. Wipe the bottom of the frying pan with ginger and heat it. Add about 250g of cooking oil (actually about100g) and heat to 50% to 60%.

Step five. Add about 1/4 yards of delicious fish pieces, and turn the fire to medium heat.

Step 6: fry the fish until the surface is golden yellow, then pick it up and fry the remaining 3/4 fish pieces in the same way.

Step seven. Pour all the fried fish pieces into the pot and continue to fry thoroughly. (surface fried crisp)

Step eight. Because fish pieces can't all be the same thickness, fish the thin pieces first, and then fry the thick ones for a while.

Step nine. Scoop a little more oil, and leave about 30 grams of oil in the wok (the scooped oil can be used to mix noodles and heavy vegetables.

Step 10. Turn the fire to Zhong Da University, and the onions, ginger and garlic will explode.

Step 1 1. Add the fried fish pieces and stir fry.

Step 12. Pour in red wine, then add two tablespoons of light soy sauce, one tablespoon of balsamic vinegar, one tablespoon of oyster sauce, one tablespoon of white sugar, 1/4 tablespoons of thirteen spices, 1/4- 1/8 tablespoons of salt and a little black pepper in turn, and gently flip.

Step 13. Add water until the fish pieces have not passed, turn off the heat after boiling.

Step 14. Stew for about 30 minutes. If there is still a lot of juice in the pot, turn on the fire to collect some juice and add a little monosodium glutamate to the pot.

Cooking skills of red wine roasted carp fillets

1, the bottom of the frying pan is covered with ginger, mainly to avoid the skin of the fish when frying.

2, fried fish oil is best used to mix vegetables and noodles. Don't heat it.

Don't flip the fish too often when frying. After frying, gently shovel the bottom of the pot and shake the pot when frying.

When stewing fish, the fire must be small, otherwise the water will soon dry up, the fish will have no taste and the fish pieces will become hard.