Stewed carp practice one, stewed carp with red dates and black beans.

material

Ingredients: carp 1 strip (about 500g), red dates 10, 20g black beans.

method of work

1, clean the carp, remove scales, gills and intestines.

2. Put the black beans in the pot and fry until the bean shells crack and wash them.

3, red dates to the core, washed.

4. Put carp, black beans and red dates into a stew pot, add appropriate amount of water, cover and stew for 3 hours.

Method 2: Stew carp with pigskin and tofu.

material

Ingredients: 350g carp, 250g tofu, pork skin150g,

Accessories: green pepper10g,

Seasoning: 5g of salt, 3g of monosodium glutamate, 5g of soy sauce, 4g of vinegar, 6g of cooking wine, 5g of coriander, 20g of pepper (red, sharp and dried), 25g of vegetable oil, 5g of green onion10g, and 5g of ginger.

method of work

1. Clean up the carp and trim the fins and tails;

2. Cut the tofu into rectangular pieces;

3. Cut the cooked meat skin into wide strips;

4. Cut green pepper, coriander, onion and ginger into pieces;

5. Cut the dried chillies into filaments;

6. Put the pot on a strong fire, add vegetable oil to heat it to 80%, fry the fish on both sides of the pot until golden brown, cook vinegar, cooking wine and soy sauce, pour in broth (750g), add cooked pork strips and tofu slices, and add dried Chili shreds, salt, chopped green onion and Jiang Mo;

7. After boiling, simmer for 20 minutes with low fire and add monosodium glutamate;

8. Put the cooked pork strips and tofu slices into the soup bowl, put the fish on it, and then sprinkle with minced coriander and minced green pepper.

Method 3: Stew carp with spicy cabbage.

material

Carp 1 piece, one piece of pork belly (about 1 00g sliced for later use), three cloves of garlic (chopped into minced garlic for later use), one quarter of Chinese cabbage1piece, two spoonfuls of cooking wine, spicy hot pot sauce, a little pepper, a little soy sauce, a little salt and a spoonful of sesame oil.

method of work

(1) Wash the processed carp and cut it into multiple sections (note: when cutting, don't cut all of them, and don't cut the belly of the fish, so that the fish can be connected).

(2) Put clear water in the pot to boil, add a few drops of cooking wine, and then put the cut fish in boiling water to cook for about 1 minute. Remove the blood from the fish, and then remove the fish from the water for standby. Be careful when removing the fish, or it will be easily broken.

(3) Put oil in the pan, add minced garlic to stir-fry until fragrant, then add two spoonfuls of sauce of spicy hot pot (spicy sauce is put according to your own taste) and stir-fry pork belly, then add Chinese cabbage, fish, water (the amount of water is better than fish), a little salt and pepper, half a tablespoon of soy sauce to adjust the color, stew for 20 minutes, and then order a few drops of sesame oil when taking out of the pan.