Carp

Alias: Longmen fish, carp拐子, red carp, yellow carp, white carp, Lai Carp

Contraindications: Anyone suffering from malignant tumors, lymphatic tuberculosis, lupus erythematosus, bronchial asthma, pediatric mumps, thrombosed occlusive vasculitis, carbuncle gangrene, hives, eczema, and other diseases of the people are contraindicated; at the same time the carp is a hairy, vegetative body hyperactivity and sores and ulcers are careful to eat.

Suitable for the crowd: the general population can eat. 1. suitable for nephritis edema, gangrene hepatitis, cirrhosis ascites, cardiac edema, malnutrition edema, foot swelling, coughing and wheezing people to eat; 2. suitable for women's pregnancy edema, fetal restlessness, postpartum breast milk lack of people to eat

The following introduces a few kinds of carp practice to you.

Ingredients

Recipe calories: 2881.5 (kcal)

Main ingredient

Carp a number of

Pork a number of

Methods/Steps

Home made stewed carp in sauce

Recipes:

1. Carp to remove the scales, gills and guts and wash clean

2. . first steal the head and tail, and then sliced into two large slices, cut into large pieces, onion, ginger and garlic slices

3. Pork fat and lean meat separated into separate dices

4. pan heated with a little oil, put the fish pieces of medium heat and fry until golden brown on both sides of the sheng out

5. pot to stay in the bottom of the oil, popping onion, ginger and garlic slices, put the meat diced and stir-fried until browning

6. put the sweet noodle sauce

7. Stir fry the aroma

8. Add the fried fish pieces

9. Add wine, sugar and the right amount of water in the pot

10. Large fire boil to medium heat and cook for 15 minutes, until the pot of soup thick can be out of the pot

Braised carp

Recipe Directions:

1. Carp washed and cleaned both sides of the word flower knife, with salt, cooking wine, Pepper bottom flavor, bowl with salt, monosodium glutamate, pepper, sugar, soy sauce, vinegar, onion slices, ginger, garlic slices blended into a bowl of juice to be used

2. frying pan on the fire, add the right amount of oil, burned to 8 into the heat of the fish into the frying until the golden brown stereotypes and then remove the original pot to stay a little oil, will be fried into the pot of fish, cooking the bowl of juice, add the right amount of water

3. boil and then turn to medium heat until the fish into the taste after Fish up into the dish, the original soup on high heat less open, to be thick soup touch a little vinegar point of sesame oil poured on the fish can be, on the table when sprinkled with shredded green garlic

Sugar and vinegar carp dumplings

Recipe Directions:

1. carp with a knife cut into slices with wine, soy sauce, chopped scallions, ginger, peppercorns, a little sugar, salt, marinade for about 15 minutes

2. pick off the Fish bones marinate together

3. Fish fillets are dipped in a little starch on one side, rolled into a circle and dipped in starch

4. Fish bones are evenly coated with starch on both sides

5. Put enough peanut oil in the frying pan to fry the fish bones, and put the bones into the pan on a high flame until it is 6-7 minutes hot and then turn the heat down and slowly fry the fish bones until they become golden brown and fish them out

6. Fry until golden

7. Fish bones in the bottom, fish meat ball yards in the fish bones

8. Pan put the bottom oil, 7, 8 minutes hot into the white vinegar, garlic, sugar, tomato sauce, keep stirring with a spoon, in the tomato sauce before the color, turn off the fire, dripping in the fish on the top of the ball can be

Hawthorn Carp Soup

1. first of all, the carp wash to remove the fishy line.

2. Use a knife to pick off the fish meat, fish meat to remove the bones and then sliced into thin slices.

3. Batter the slices and add a few drops of yellow wine to the slices.

4. Put a little salt and scrub well, then put the egg white and scrub well.

5. Finally, put in the appropriate amount of water starch.

6. Fish fillets into the water starch with the hands of repeated grasping well on the strength.

7. Frying pan on the fire into the water into the hawthorn slices boil.

8. Then the battered fillets evenly sprinkled into the pot, the water again boiled skimming foam.

9. Add a few drops of shaoxing wine to the pot.

10. Finally, season with salt.

11. Sprinkle with chopped green onion and serve.

Pearl carp

1. Prepare all the ingredients. Carp, green onion, ginger and garlic, eggs, peas, carrots

2. Wash the carp, separate the head and tail from the body

3. Cut the green onion, ginger and garlic into slices

4. Prepare peppercorns water

5. Put green onion, ginger, garlic and peppercorns water together, add salted salt and chicken essence, one spoonful of each, and a small spoonful of granulated sugar. A spoonful of cooking wine

6. put the fish head and tail in it to marinate for a while

7. on the fire steam, 15 minutes can be

8. fish body to the second de-boned, chopped up, if there is a blender can be stirred more carefully, made the taste of the balls better

9. egg whites with a whisk beat the froth

10. and the fish meat stirred together, and the fish. Add a spoonful of pepper water, chicken essence, salty salt, each a spoonful of sugar half a small spoon, a spoonful of cooking wine

11. clockwise stirring, stirring to the hand feel a little force a little strong until

12. do boiling water, that once the line of gloves, and spoons into the fishballs

13. ready to carrots diced and peas

14. fish head and tail steamed well

15. and beat the fish balls on a plate

16. fish soup on the fire

17. add diced carrots and peas add oyster sauce

18. wet starch thickening can be

19. the gravy poured on the fish plate, can be eaten

6

Beer stewed carp

1. green onion cut into segments and chopped green onion, ginger sliced, garlic cut into large pieces, and then cut into small pieces. Ginger sliced, garlic cut into large pieces, green and red peppers cut into pieces.

2. Cut carp into pieces and marinate with cooking wine, salt, pepper, onion and ginger for 2 hours

3. Dust the marinated fish with a layer of flour.

4. Fry the fish until golden brown and serve.

5. Soak some bean curd sticks and set aside.

6. Heat the oil in a pan and sauté the onion, ginger and garlic until the garlic is golden brown.

7. Put the fried fish in, add a can of beer, not over the fish, if not enough can add some water.

8. Add soy sauce, dark soy sauce, salt, sugar, and then pour the bean curd into it, and stew for 10 minutes.

9. Then put in the green and red peppers and stew for a while longer.

10. Finally put in the chopped green onion and smother it for a while.