How to make braised carp soup so that the meat is delicious and the sauce is fragrant?

Although the method of stewed carp is relatively simple, in order to get a good taste, how to prepare the soup is a very important process. In addition to onions and garlic, a small amount of Pixian bean paste and thirteen spices, It will make the fish more delicious, not fishy and delicious. In addition, you can also directly choose braised ingredients to make it.

Food seasonings: carp, vegetable oil, salt, monosodium glutamate, thirteen spices, onions, ginger slices, star anise, dried chili peppers, light soy sauce, dark soy sauce, beer sprinkles, Pixian Doubanjiang (Chengdu Pixian) county). Production process: Step 1

First, go to the market to choose a fresh grass carp, ask a merchant to help slaughter it and bring it back. After taking it home, clean it thoroughly inside and out, and then, First, use a knife to cut the bottom of the minced pepper fish head to pull out the fishy thread inside, and then add a few cuts on both sides. The purpose of this is to make it easier to burn and introduce the smell. . Step 2

Heat the pan with cold oil. After the oil is hot, pour in a little salt (a small method for frying fish to avoid sticking to the pan), stir it over low heat until it melts, and then process it. Put the good carp into the boiling oil, turn on medium-low heat throughout the process, and fry until both sides are golden brown and lose color. Take it out and set aside for serving. Step 3

Heat oil in another pan. After the oil is heated, add an appropriate amount of winter squash, ginger slices, star anise, and dried chili peppers. Stir-fry over low heat until fragrant, then add 1 tablespoon of Pixian County. After frying the bean paste into chili oil, add a small amount of light soy sauce and dark soy sauce. Finally, add 1 can of beer and cold water to cover the raw materials. Step 4

Then, put the fried carp into the soup. At the same time, add a little salt, monosodium glutamate, and thirteen spices. After the fire boils, first remove the white on the surface. Skim off all the foam, then cover the pot and simmer over low heat for 30-35 minutes until it is boiled and the flavor is absorbed. After the carp fully absorbs the aroma of the soup, it will become extra delicious and it will not taste good while eating. Fishy, ??yet delicious. Step 5

When the time is up, first pick up the carp and put it into a plate, then turn it red and bring the remaining soup to a boil. At the same time, put a small amount of minced garlic in it and mix it. Then pour it into the plate. If necessary at home, sprinkle some green onions on the surface to garnish, and it is ready to eat. The Chinese version of braised carp is finished. Its characteristics are: soy sauce-like flavor, fresh and tender meat. Delicious, sure to be enjoyed by both adults and children.

When making stewed carp, it is best to keep the net weight of the fish at about 1-2 pounds. Carp, carp, crucian carp, etc. can all adopt this behavior. Freshness is the main prerequisite for delicious food. .