Materials:

One carp (preferably one and a half to two catties of fish), garlic at both ends, 5-6 slices of ginger, 3 onions, 10 small red pepper cut into two parts, depending on the individual's tolerance to spicy (some supermarkets buy boxed), 1 tablespoon of spicy black beans (I usually use Laoganma instead), and 2 tablespoons of bean paste.

Production method:

To control dried carp, it is best to prepare a clean tablecloth or kitchen paper towel, absorb the water from the fish, heat the oil in the pot, fry the prepared fish yellow, turn it upside down and put the fish on a plate for later use.

If you are a good cook, you can always put the fish in the pot to do other processes, then stir-fry the meat stuffing in the pot to change color, add a little cooking wine (I personally think it is better to use Changyu's brandy), and then add bean paste, Laoganma and the meat stuffing to stir-fry evenly. At this time, put the ginger slices and the whole garlic in and stir fry for one minute, then put the fried fish in, and add two bowls of water to the small red pepper, which will put a little salt, because. Then put the chicken essence powder on the pot cover and turn it to low heat until the soup is almost dry. Put the fish on the plate, leave the soup in the pot, stir-fry the chopped shallots twice, turn off the fire and pour the soup on the fish. This dish is cooked. It looks complicated, but all the materials are ready and can be made quickly and easily.

Features:

The color is bright red, the garlic flavor is rich, the skin is burnt and tender, salty and slightly spicy.

Braised carp

Features: Soft, tender, fresh and fragrant, with persimmon red color.

Material: 1 carp (about 750g).

Ingredients: 5g of water-borne fungus, 0g of water-borne winter bamboo shoots 1 0g, diced vegetable oil10g, onion ginger10g, egg10g, and 30g of gouache.

Ingredients: monosodium glutamate 4g, cooking wine15g, sugar10g, oil100g, soy sauce 30g, salt water10g, peanut oil1500g (about 75g), and head soup 350.

Methods: 1. Enlarge the carp after pre-treatment, break it into corrugated patterns by slope knife method, and evenly dip it in the paste made of egg yolk, starch and a little soy sauce; Rooting Auricularia auricula, washing, and kneading into large pieces; Winter bamboo shoots are cut into willow leaves and onions are cut into sections; Peel the ginger and pat it loose with a knife. When the oil is 60% hot, fry the fish into persimmon yellow first.

2. Put the pan on the fire, enlarge the oil, add the soup, ingredients, seasonings and fish, burn thoroughly with strong fire, and the water will thicken slightly. When the juice is thick, it will be served in the fish plate.