3-4 months or so. Carp before freezing need to remove the viscera, scales, gills, etc., wash, drain the water, and then packaged in plastic bags or plastic food bags to prevent drying and fishy smell spread. When freezing carp, try to only open, remove the viscera and gills, do not remove the scales, so that after melting can maintain freshness.

Roasted crucian carp practice: clean the crucian carp, fish belly cut flower knife. Then make a sauce of cooking wine, soy sauce, soy sauce and salt, and marinate the carp for 20 minutes. Lay tin foil on a baking sheet, brush the surface with salad oil and arrange the carp on top. Slice the potatoes, shred the bean skins and wash the enoki mushrooms. Bake in the oven at 190 degrees for minutes. While the fish is roasting in the oven, you can pop the vegetables in the ingredients until they are five parts cooked. Place the five cooked vegetables in the oven, place the fish on top of the vegetables and bake in the oven for another 5 minutes.

Carp in eggplant sauce Directions: After the carp is cleaned, make a few cuts on each side of the fish and drain on kitchen paper. Add oil and ginger to a non-stick sauté pan and fry the fish until golden brown on both sides, then remove from the pan and set aside. In a separate frying pan, add ginger and garlic and sauté. Stir fry the tomato paste, add water and season with cooking wine, soy sauce, salt and sugar. Cook over low heat for about 10 minutes until the fish is flavored, then turn up the heat to reduce the sauce.

Vinegar pepper crucian carp practice: crucian carp into a pot of boiling water with ginger, green onion and cooking wine, cook and then put into a bowl of ice water to cool down, pick out and put into a long plate, set aside. To the pot of crushed peppers and millet pepper, seasoned with Meiji Fresh, vinegar, chicken essence, monosodium glutamate and salt, mix well, then poured into the plate of crucian carp, and finally sprinkled with celery and scallions can be.