Production process
1. Fresh carp washed, scaled, gill removal, in the abdominal section with a knife, remove the viscera, wash the blood foam, both sides of the diagonal graver 5 knives.
2. Matsutake mushrooms after the water, wash the sediment, remove the root, onion peeled, washed, are cut into thin strips; ginger washed, peeled, cut into pieces.
3. pot into the peanut oil, high fire heat, a little order but when the whole carp pan frying into both sides of the yellow, and then cook the wine, and then in turn into the chili noodles, matsutake mushrooms, salt, soy sauce, ginger, boil, and then simmer, and then into the green onion white, monosodium glutamate, thickened with sesame oil, pepper, into the plate, can be.
Method 2
Making Ingredients
Main ingredient: one carp
Accessories: shredded ginger, garlic rice, salt, cooking wine, vinegar, soy sauce, green and red peppers , a few white fruit.
Features: Fish taste fresh and fragrant
Production process
1. ingredients ready to start, first hit the high heat, in the bottom of the non-stick pan into the right amount of oil, and then the carp into the center of the pan frying.
2. When both sides of the fish are almost done, pour a bowl of water into the pan and add the wine, soy sauce, ginger and salt, then cover the pan with a lid.
3. The fish is served on a plate, and the green and red peppers and white fruit are sprinkled into the fish broth and tossed to taste, then thickened to a smooth consistency.
4. Finally, pour into the plate can be.
Method three
Braised carp finished
Braised carp finished (9)
Making ingredients
Yellow River carp 750 grams, monosodium glutamate (MSG) 2 grams, 500 grams of cooked lard, 10 grams of salt (about 100 grams of consumption), 50 grams of soy sauce, 15 grams of sugar, 15 grams of green onion white, 15 grams of Shaoxing wine, garlic cloves 10 grams of water starch. 30 grams, 10 grams of ginger.
Production process
1. first fish scales, gills, fins, and then disemboweled to remove internal organs, rinse, drain. Put the meat on the pier with a knife graver on the flower knife, with soy sauce 25 grams, 5 grams of salt, Shaoxing wine 8 grams of immersion marinade for a few moments. Make several horizontal graves in the skinned part of the pork fat, then cut into matchstick-thick slices. Slice the ginger and garlic, and cut the green onion diagonally into 3-cm-long horse-ear shapes and set aside.
2. fire on the rack frying spoon hot, pour 500 grams of cooked lard, burned to eighty percent of the heat, marinated into the taste of the fish in two sections (before and after the two parts) under the spoon, fried to the top color decanting out of the oil, the frying spoon, leaving 25 grams of oil, the pork fat pushed into the sautéing, then immediately into the green onions, ginger, garlic stir-frying, and then add 500 grams of broth, soy sauce 50 grams of salt 7 grams of sugar 15 grams of Shaoxing wine 7 grams of monosodium glutamate, and will be deep-fried 2 grams of good fish into, move to a small fire. Put the fried fish into the fish, move to a small fire for 30 minutes, so that the fish tastes good. Then water starch 30 grams of thickening sauce, the fish into the fish plate butt into one, all the gravy all pouring on top, can be served.
Key
1. fried fish should not be too old, stereotypes can be
2. slow cooking, so that the flavor, thickening should be thin, bright juice bright gravy.
Method 4
Making ingredients
Carp a (one and a half to two pounds of fish is best), garlic two whole, ginger 5-6 slices, small onions 3, small red chili pepper 10 or so cut in two sections, according to personal taste discretionary add (supermarkets buy boxed), spicy tempeh (can be used instead of chili sauce) 1 tbsp, soybean paste 2 tbsp, a little salt, 1 tbsp of chicken broth, 1 tbsp of wine, 1 tbsp of soy sauce, 2 tbsp of soy sauce, 1 tbsp of soy sauce, 2 tbsp of soy sauce, 1 tbsp of soy sauce, 1 tbsp of chicken broth, 1 tbsp of chicken broth, 1 tbsp of wine, 1 tbsp of soy sauce. 1 tbsp chicken broth, 1 tbsp cooking wine, 2 bowls of water, 1 tbsp lean pork, vegetable oil.
Procedure
Control the water of the carp, and prepare a clean cloth or paper towel to absorb the water on the fish. Heat the oil in a wok, and fry the fish in it until it turns yellow, then turn it over and fry it until it turns yellow. a little cooking wine, and then put the bean paste and chili sauce and meat mixture stir-fried well, this time ginger and whole garlic also put in a minute of small fry, put the fried fish and then put in, add two bowls of water into the small red pepper, this can put a little bit of salt, because of the bean paste and chili sauce have salt flavor, and then put the chicken essence powder to change the lid of the pot to small fire until the soup is almost closed dry the fish on the plate, the inside of the soup to stay in the pot put the chopped small scallion Put the chopped shallots into the pot and stir fry for a couple of seconds, turn off the heat and pour the soup over the fish. This dish is made, it seems complicated, in fact, the ingredients are ready to do it quickly and easily.
Method five
Making ingredients
Main ingredient: carp
Accessories: oil, salt, soy sauce, green onions, ginger, garlic, peppercorns, dashi, soybean paste, cooking wine, vinegar, mushrooms, icing sugar, water
Production process
1. Wash and cut the fish into two sections (because the fish is too big, if the fish is small or there is a large enough pot can also not cut), sprinkle A little salt and cooking wine, cover with plastic wrap and place in the refrigerator to drain acid for more than 8 hours.
2. Before cooking, remove the fish from the refrigerator, rinse it with water and wipe it clean with kitchen paper. Fry in a non-stick pan until golden brown on both sides.
3. Prepare the spices and seasonings
4. Heat the oil in a pan and sauté the spices for a while
5. Add the seasonings and water and season to taste
6. Add the pan-fried fish
7. Cover and simmer on high heat for about 20 minutes
8. When ready, serve the fish on a plate.