Burning fish block is a home cooking mom often do, go to Hengshui Lake to play with a lot of fresh carp back, just to burn a pot of fish block, a thousand rolls of bean curd ten thousand rolls of fish, fish is not afraid of stewing, the more stewed the more fresh and delicate, to be fish penetration soup, full of flavor when the pot, clip a piece of the entrance don't mention how delicious, the fish soup can be mixed with the rice, from childhood to love to eat this way, the taste of the home, the flavor of the mother.

Frying fish is easy to break, a small trick to fix, both sides of the puffing powder, the fire is not too big or too small, moderate can, do not rush to turn, so that the fish out of the delicious flavor, but also not easy to break down, you can try.

Home cooking fish block

Instruments: carp 1000 grams

Instruments: 1 onion, ginger 1 piece, anise 2, 30 ml Huadiao, 45 ml of soy sauce, 30 grams of sugar, salt 3 grams, 15 grams of cornstarch, balsamic vinegar

Practice: 1, prepare the ingredients. Carp gutted, remove gills and scales, cleaned, chopped into 8 cm wide pieces. Onion cut into pieces, ginger slices spare.

2, the fish pieces into half of the green onion segments and ginger slices, 15 ml of Huadiao, 15 ml of dark soy sauce, star anise and a little salt.

3. Scratch well and marinate for 20 minutes.

4, frying pan heated, pour in more than twice the frying oil to 80% heat, fish pieces surface coated with cornstarch into the pan.

5, medium heat frying until golden brown on both sides, and then cook Huadiao, soy sauce, balsamic vinegar, add pickled fish with green onion, ginger, star anise and turn well.

6, add hot water in the pot not over the fish pieces, add salt and sugar, boil over high heat.

7, turn to medium heat and simmer for 35 minutes, and keep pouring the soup onto the fish pieces during the simmering process, so that the fish is fully flavored.