Seasoning: cooking oil, edible salt, cooking wine, garlic, ginger, green onion, star anise, dried pepper, dried flour, bean paste, soy sauce, soy sauce, chicken powder, pepper, thirteen spices, sugar, aged vinegar, starch and sesame oil.

Step110

First of all, we need to catch the live carp on the chopping board and stun it with the back of a knife, then scrape the phosphorus and cut the fish belly to clean up the intestines and stomach inside the fish belly, then wash off the mucus on the fish and the black film on the fish belly and remove the gills together. After the fish is washed, we start to draw a flower knife on the fish, so as not to cut the fish thoroughly, and we need to press the fish body tightly with our hands when cutting the flower knife to avoid slipping and scratching our hands.

Step 2/ 10

After the flower knife is scratched, we need to sprinkle salt on the fish and pour cooking wine on it, and then rub the fish repeatedly by hand, so that the fish can be well flavored. This is mainly because of the principle of salt penetration, which can well promote the amine substances with fishy smell on the fish to be dissolved in the cooking wine, and let them evaporate with alcohol after heating, so as to achieve the purpose of getting rid of fishy smell. This process requires pickling for about 16 minutes.

Step 3/ 10

Next, we take out a few pieces of garlic and smash it, cut ginger into thin slices, cut green onions into small pieces, then put garlic and ginger together, and add two star anises and 30 grams of dried peppers for later use. Note that the green onions should be placed separately here.

Step 4/ 10

After the carp has been marinated for about fifteen minutes, we now start to sprinkle dry flour on the carp until the whole body of the fish is dry. The main purpose of this is that it is not easy for the iron pan to stick off the fish skin when frying the fish.

Step 5/ 10

First of all, we pour cooking oil into the pot. When the oil temperature reaches six layers and the surface of the oil smokes slightly, we can start frying fish. Lift the fish tail, first immerse the fish head in the oil pot and fry it for a while, and then slowly put the whole fish into the pot. The main purpose of this is that the fish head is not easy to cook, so we should fry it in the pot for a while first, so that the fish body can be cooked and cooked in line with the fish head, and we should not put too much oil in it. Here, we should pay attention to the fact that in the process of frying fish, when the fish is in the pot, do not move it, and do not flip the fish easily, so as not to affect its stereotypes.

Step 6/ 10

At this time, we need to keep the medium fire on all the time. This process lasts about 6 minutes. When the fish is fried thoroughly and discolored, we can take the fish out and control the oil. Be careful not to dump all the oil in the pot, but leave some oil.

Step 7/ 10

Then we pour in the bean paste, stir-fry it quickly to produce red oil, then pour in the onion, ginger, garlic, star anise and dried pepper to stir-fry the fragrance, and then pour in cooking wine along the pot. The ethanol in the cooking wine will volatilize with the increase of cooking temperature, so that the fishy smell of fish can be volatilized with the cooking wine. At this time, it is necessary to open a big fire, add clean water, the amount of clean water should not exceed that of carp, then add 3 grams of soy sauce, 3 grams of soy sauce, 2 grams of salt, 2 grams of chicken powder, 2 grams of pepper 1.5 grams, and 2 grams of thirteen spices. If you don't like the taste of thirteen spices, you can stay put according to your personal taste.

Step 8/ 10

At this time, put in the fried fish, and pour the soup on the fish with a spoon constantly, so as to give the fish a taste. At this time, don't turn the fish over, so as not to turn it over, then we cover the pot, and then turn the fire switch to low heat and simmer for about ten minutes.

Step 9/ 10

After ten minutes, open the pot cover. At this time, if you keep pouring juice on the fish exposed to the water, then add about 10 g of white sugar, which can increase the umami flavor of the fish. Then we add 5 g of aged vinegar, and finally the purpose of adding aged vinegar is to prevent it from volatilizing during cooking. When the soup gradually thickens, we take out the fish and put it on the plate, and then we continue to boil the juice. Next, we add water starch to the remaining soup, turn on a big fire, boil the soup until it is thick and bubbly, then pour a little sesame oil into it, and then pour the soup evenly on the fish. The braised fish is basically finished.

Step 10/ 10

We need to decorate the fish after it is out of the pot, so that it will look better and the guests will have an appetite. We spread the chopped green onion evenly on the fish, so that this delicious and nutritious braised fish is finished.

Here, the mouth-watering braised fish is ready, how about it? Seeing how easy it is to cook braised fish, are you still greedy during the holidays?