Carp has an earthy smell, and it is best to braise in soy sauce and taste sweet and sour.

First, remove the fishy tendons, pull a knife horizontally from the head and tail on both sides, extract the white fishy tendons and process them.

Sweet and sour carp practice

Ingredients: one carp, soy sauce, refined salt, monosodium glutamate, cooking wine, vinegar, sugar and wet starch.

Cooking method: Cut two 3cm slits in the back of the fish, and sprinkle the refined salt cooking wine into it for a little pickling. Mix the above seasonings into thick juice. Sprinkle wet starch on the knife edge, fry in 70% hot oil until the skin becomes hard, dip in water and fry on low fire for three minutes, then fry on high fire until golden brown, take out the dish and pinch the fish with your hands. Stir-fry onion, ginger and garlic in a pot, and then pour in the appropriate sauce. When foaming, use the boiling oil of fried fish to rush into the juice, stir fry a little, and quickly pour it on the fish.

Braised carp

Raw materials:

Ingredients: one carp (about one catty). Raw materials: fat pork. Seasoning: oil, salt, soy sauce, sugar, vinegar, monosodium glutamate, cooking wine, starch, sesame oil, shredded onion and ginger, garlic slices, pepper and aniseed.

Production process:

1. Scrape carp clean, dig gills, remove internal organs, wash off black clothes, control water, spread diagonal knives on both sides to the spine, and apply a little soy sauce to feed the mouth. Cut the fat pork into three pieces.

2. Sit on the spoon, add the right amount of oil and heat it to 80%. Scoop up the fish, fry both sides until golden brown, and control the oil; Put the diced meat in the oil and take it out.

3. Leave the bottom oil in the original spoon, add pepper and aniseed, stir-fry until fragrant, and then remove. Add onion, ginger and garlic to the wok, add appropriate amount of soup, add soy sauce, salt, sugar, vinegar, cooking wine and diced meat, find a good mouth, add fried fish to boil, put it on low fire for five or six minutes, take out the fish, and add monosodium glutamate and starch to the remaining juice, pour sesame oil on it and pour it on the fish.

Method 1 of fish-flavored shredded pork:

Ingredients: 350g pork. Shuifalan tablets100g, Shuifalan fungus 25g, pickled pepper15g.

Accessories: salt 3g, ginger 5g, garlic 10g, onion 10g, vegetable oil 50g, soy sauce 10g, vinegar 5g, sugar 15g, monosodium glutamate 1g and soybean powder 25g.

Exercise:

1. Cut pork into 0.3 cm thick shreds, add salt and water bean powder and mix well;

2. Wash the blue slices and fungus, shred them and soak them in red pepper.

3. Cut ginger and garlic into fine powder and cut onion;

4. Use soy sauce, vinegar, sugar, monosodium glutamate, water bean powder, fresh soup and salt to make a thick juice for later use;

5. Enlarge the fire in the wok, add oil, stir-fry shredded pork, add pickled pepper, ginger and minced garlic and stir-fry until fragrant;

6. Add fungus, blue silk and chopped green onion and stir well;

7. Finally, add the sauce and turn the pan quickly.

Features: Fish-flavored shredded pork, golden red color, smooth and tender entrance, sweet, sour, spicy and salty.

Method 2 of fish-flavored shredded pork:

Materials:

Lean meat150g, soy sauce 6g, refined salt 2g, vinegar 8g, white sugar10g, chopped green onion 60g, ginger rice 3g, garlic rice 5g, red pepper powder 20g, cooking wine 4g, bean powder right amount and salad oil 65g.

Making:

1. Remove the fascia from the pork and cut it into large pieces of about 0.2 cm. Roll the sliced meat into a tube, cut it into shredded pork as thick as matchsticks with a knife, add 1 g salt, cooking wine and a little water, then grab it in a bowl and adjust the size.

2. Hook sugar, soy sauce, salt and vinegar into a bowl, and add a little water and bean powder to make a sauce for later use.

Put the pot on the fire to refuel. When heated to 50% to 60%, put the shredded pork with a sizing code into a pot, stir fry quickly with a spatula until the shredded pork turns white, add chopped pepper and ginger rice, stir fry and color, that is, add garlic rice and stir fry until fragrant, add chopped green onion and pour in the prepared flavor juice; Stir-fry with a spatula until the dishes are firm and oily, and add a few drops of vinegar.

Method 3 of fish-flavored shredded pork:

Materials:

Tenderloin 300g, ginger, minced garlic, chopped green onion, pickled pepper, sugar, vinegar, salt, monosodium glutamate, starch and peanut oil.

Production method:

1, the tenderloin is shredded, the red pepper is soaked and chopped, and mixed with sugar, vinegar, monosodium glutamate and starch to make sweet and sour juice; Shredded pork with a little salt and starch;

2. After the pot is hot, add a little oil, then add shredded pork, stir fry, push one side of the pot, soak the red pepper, and then add ginger. Stir-fry minced garlic until fragrant and colored, stir-fry with shredded pork, add sugar and vinegar, stir-fry, add chopped green onion, and turn over the pan to serve.

Features: salty, sweet and sour, with outstanding flavor of ginger, onion and garlic, uniform thickness of shredded pork and bright red color.

Method 4 of fish-flavored shredded pork:

Materials:

200g of pork leg (30% fat and 70% lean), 50g of soaked Flos Magnoliae, 20g of chopped green onion, 20g of soaked auricularia, 20g of soaked red pepper and wet starch, 5g of minced garlic and soy sauce10g, ginger and vinegar10g, 2g of refined salt and 0g of white sugar12g.

Exercise:

1. Cut pork into shreds about 7 cm long and 0.5 cm thick. Slice Flos Magnoliae and Auricularia auricula, put them in a bowl with shredded pork, add refined salt and wet starch (15g) and mix well.

2. Put sugar, vinegar, soy sauce, chopped green onion, wet starch (10g) and broth into a bowl to make a sauce.

3. Heat the wok, heat the lard to 60%, stir-fry the shredded pork, stir-fry the ginger, garlic and chopped red pepper until fragrant, then stir-fry the magnolia slices and fungus a few times, then cook the sauce and turn it over a few times.

Features: orange color, tender meat, sweet and sour slightly spicy, fresh and delicious.

Note: Shredded pork must be cut evenly. Hot and sour should be moderate, highlighting the fragrance.

Method 5 of fish-flavored shredded pork:

Fish flavor is one of the main traditional flavors of Sichuan cuisine. The finished dish has fishy smell, but the taste is not "fish", but it is made by soaking red pepper, onion, ginger, garlic, sugar, salt and soy sauce. This method originated from Sichuan's unique method of cooking fish and seasoning, and has been widely used in Sichuan cuisine, with the characteristics of salty, sour, sweet, spicy, fragrant, fresh, onion, ginger and garlic. The main ingredient of this dish is pork. You should choose 30% fat and 70% thin pork to shred and fry, so that the shredded pork is fresh and tender. The dishes are ruddy, tender, tender and full of fish flavor.

Raw materials:

200 grams of pork, 5 Liang, soaked magnolia slices, fungus, pickled pepper, ginger, onion and so on. And salt, vinegar, sugar, etc.

Method:

1. Shred pork, magnolia slices and auricularia auricula, add seasoning to the bowl and marinate slightly.

2. Add seasoning to the broth and boil it to make sauce.

3. Stir-fry the shredded pork in an oil pan, add ginger, garlic and pickled pepper to stir-fry to get fish flavor, then add magnolia slices and shredded fungus to stir-fry and cook the sauce.

Method 6 of fish-flavored shredded pork:

Materials:

Lean pork150g, refined oil 60g, soy sauce15g, vinegar 8g, sugar10g, chopped green onion10g, Jiang Mo 5g, minced garlic 5g, minced red pepper 20g, and cooking wine10g.

Exercise:

1, shredded pork, onion, ginger and garlic, pepper.

2. Mix shredded pork with salt and cooking wine, and mix with starch with water.

3. Mix vinegar, sugar, cooking wine, onion, ginger, garlic, monosodium glutamate and soup into juice.

4, from the oil pan, pour the shredded pork into stir fry, then pour the juice and stir fry a few times.

The so-called fish-flavored shredded pork is just made from pork and tastes like fish.