1.1, first of all, naked carp organized clean, smeared with tapioca starch.
1.2, green onion, ginger, garlic, sharp pepper cut into slices. Salt, sugar, vegetables and fruits chicken essence, soy sauce, soy sauce, soy sauce, pure grain wine, vinegar, white pepper to a bowl of fish stew sauce.
1.3, hot pot of oil, oil temperature, the fish into the pot, both sides of the warm fire fry through. Put the onion and garlic into the fish pot.
1.4, and then the fish stew sauce poured into the fish pot, warm fire stew 20 minutes up and down, you can.
2, stewed naked carp
2.1, naked carp gills, gutted and cleaned. Chop the onion and garlic reserved.
2.2, the pot is hot, put in the oil, the onion and garlic to burst incense.
2.3, put in the naked carp. Along the side of the pan cooking rice wine, vinegar, open fire, so that it quickly evaporate, to remove the fishy flavor of the purpose, add soy sauce soy sauce .
2.4, add the appropriate water, large fire boil, put salt, sugar seasoning.
2.5, change into the fire stew to 10 minutes up and down, and then set the plate can be.
3, Huangshui fish stewed tofu
3.1, the two naked carp gills, gutted and cleaned, cut strips, the onion and garlic cut through the reserved.
3.2, the water tofu, ginger, pepper, rice wine, water, add to the pot stew 15 minutes up and down.
3.3, until the soup boils add green onion and mix, stop the fire on the plate can be.
Huangshui is naked carp alias, is the Xining Qinghai Lake in the local specialties, national second-class protection of wildlife. It belongs to the carp family in freshwater fish, also known as "Qinghai Lake naked carp". The naked carp's whole body is exposed, basically without a fish scale. The body is long, slightly flattened, with a conical head, bluntly rounded muzzle, large slit, sub-up and down, horseshoe-shaped. Upper jaw slightly protruding, outer edge of lower jaw without sharp cuticle. Lips narrow and not relatively developed, divided into right and left lobes; postlabial sulcus terminally broken, very widely spaced; not necessary.
Body exposed, with 3-4 irregular rows of fish scales on upper side of pectoral fin tip, in lateral line; anal opening and anal fin with 1 row of large, relatively developed scales on both sides, forward to tip of ventral fin, with occasional marks of declining scales from ventral fin to pectoral fin centerline. The lateral line is vertical, with the anterior part of the lateral line scales developing into a skin fold, and the posterior part is less conspicuous. Dorsal fin with relatively developed and serrated spines.
Body dorsum tan or dark red, abdomen yellowish or grayish, body measurements have large and medium-sized irregular small dark spots; all fins with light red body similar to the spindle, the head is blunt and rounded, the mouth in the head of the anterior end of the development, do not have to, dorsum dark red or tan, the abdomen grayish or light yellow, the body of the two sides of the irregular dark brown soft spots, the dorsal fins with light gray or dark red. There are also certain ones that are yellowish or dark green all over.