Main ingredient: 1 carp

Accessories: 6 slices of ginger, 2 cloves of garlic, 2 green onions, 1 tablespoon of hot sauce, 2 grams of salt, 2 grams of chicken essence, 3 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 2 grams of pepper, 20 grams of starch, 3 tablespoons of cooking wine

Steeps of the practice of braised carp

1, a carp is processed and cleaned up, in the body of the fish across the body of the knife a few times.

2, take a bit of bowl, add green onion, ginger, cooking wine, rubbing and scratching with your hands to get out the ginger and green onion juice.

3, in both sides of the fish body coated with ginger and scallion cooking wine, and then lay on the scallion segments ginger, marinate for ten minutes.

4, ginger, garlic, scallion white respectively minced, a spoonful of spicy sauce spare.

5, marinated carp dry surface water, in the fish body on both sides of a layer of dry starch.

6. Place the carp in a pan and fry over medium-low heat until browned on both sides.

7: Remove the carp from the pan and set aside.

8: Add ginger, garlic and scallions to the pan and sauté over low heat.

9, and then add a spoonful of spicy sauce stir-fried aroma out of red oil.

10, to the pot at once add the right amount of water, salt, chicken, pepper, soy sauce, old pumping into the red sauce.

11, into the carp on the cover of a small fire 10-15 minutes, turning in the middle.

12, the carp will first be served on a plate, and then the pot of braising sauce hookz to the body of the fish drizzled with the appropriate amount of soup.

13, out of the pot on the plate.

Tips

1, the best way to deal with the carp with ginger, onion and wine marinade, which can play a very good role in the deodorization

2, carp into the pot in the low heat frying, so that the fish body is fully cooked, so that the fish burned out of the fish is more tasty

3, carp into the pot of the time of the firing is about 10-15 minutes, so that the fish can fully absorb the taste of the soup!