Accessories: ginger, green onion, garlic, each a little

Seasonings: vinegar 100 grams, 175 grams of sugar, 10 grams of soy sauce, 3 grams of refined salt, 300 grams of broth, 150 grams of wet starch, 1750 grams of peanut oil (consumed about 150 grams). 1, will be scaled, gills, remove the guts. Internal organs, washed. In the fish every 2.5 cm distance, the first straight carving after the diagonal cut knife lines (about 1.5 cm deep), and then lift the knife, so that the fish body open, the salt withdrawn into the body of the fish a little pickle, and in the knife mouth and the whole body of the fish evenly coated with a layer of wet starch paste. 2, frying pan pour oil, high heat to seventy percent hot, portable fish tail into the frying pan, its cut immediately open. (At this time you need to use a spatula to hold the fish, so as not to stick to the pot, about 2 minutes) with a spatula to push the fish to the side of the pot, so that the fish body is bow-shaped, the fish back down, fried for 2 minutes; and then turned over so that the fish belly down, fried for 2 minutes; and then put the fish body flat, with a spatula to the head of the oil pressed into the deep-fried for 2 minutes. Above *** fry 8 minutes, until all the fish body is golden brown, remove and place on a plate. 3, frying pan a little oil, burned to 60% hot, put onion, ginger, garlic, vinegar, soy sauce, sugar, broth, burned thick, that is, with wet starch hook fluorescence, topped with a little cooked oil, quickly poured out of the pot on the fish that is complete. Tips: the key: pay attention to grasp the fire, the first time into the pot when the oil temperature should be higher (burned to about 80% hot), but do not add high oil temperature after the pot. They should be fried until golden brown, but not burnt. The ratio of vinegar and sugar should be appropriate, and its flavor should be sweet with acid. The sweet and sour marinade should be thick but not too thick. The preparation of braised carp: main ingredients: carp, green onions (scallions, garlic (head)), ginger, soy sauce, salt, chili pepper (dried chili pepper / chili powder)

(1) pot into the oil, and then you put the whole carp (cut a few cuts on it to facilitate the seasoning to go in).

(2) Let the boiling oil (oil that has boiled) fry it (cooked as much as you like).

(3) Put the seasoning (green onion, leek, garlic (head), ginger (you can put more)) on top of the fish, add a little water (don't put too much), cover the pot with a lid and simmer for a few minutes (about 3-5 minutes or so), then you can uncover it.

(4) After uncovering, start pouring soy sauce (put as much as you like), put red chili (dried chili/chili powder) (this is also as much as you like), and finally put salt and toss a few times and then you can get out of the pot. Characteristics: Fish aroma, tantalizing appetite. Eat the texture of tender, put chili pepper is a little spicy Oh more refreshing and flavorful. Note: In the buy a good carp back, kill the clean first after not immediately put into the pot, but to set aside half an hour, so that the fish is delicious, because after half an hour, the fish meat will become protein!

Features: Stirring appetizing aroma. Taste smooth, when eating, put the chili a little spicy taste more fresh and together.

Note: buy carp in the back, kill the first one does not make immediately wash the can, but set aside half an hour to make the fish tasty, because after more than half an hour, the fish will turn into protein!