1. Carp will be clean, with a small amount of cooking wine and salt smeared on the fish, marinated for about 10 minutes;

2. white onion cut into pieces;

3. pot pour into the appropriate amount of oil, burned to seven minutes of heat into the fish frying, and then switch to a small fire, frying the fish until crispy on the outside and inside the cooked, and showed a golden brown when fishing, draining oil;

4. golden yellow when fishing;

5. and then prepare a pot, put a small amount of oil, the sugar fried yellow when adding wine, vinegar, soy sauce, ginger, salt and soup boil; this time into the fish and scallions, with a small fire 10-15 minutes, see the marinade into the thick when the monosodium glutamate, thickening can be thickened with wet starch. Ingredients: 500g crucian carp *250g green onion *3 slices ginger *4 tablespoons soy sauce

*2 tablespoons shaoxing wine *3 tablespoons sugar *1 tablespoon vinegar *1 teaspoon sesame oil.

Methods:

1. Clean the crucian carp, cut fine lines on both sides of the fish with a knife, and marinate the fish for a while with 1 tablespoon of shaoxing wine and a pinch of salt; slice the green onion into large pieces.

2, the pot put a moderate amount of oil heat, the crucian carp fried to both sides of the yellowish, under the green onion, ginger slices frying, cooking wine, add soy sauce, sugar and appropriate amount of water, boil, turn to a small fire until the juice is dry, and finally drizzled with vinegar, sesame oil, out of the pot that is complete.

Dawnrain: This dish is made with fresh crucian carp, and when marking the two sides of the fish, don't go too deep, otherwise the fish will be fried; in addition, make sure not to use northern scallions, which will affect the flavor of the dish.

Carp, green onions (a large), ginger, Huadiao wine, soy sauce, old soy sauce, sugar.

Preparation

1, green onions picked clean and washed and dried;

2, ginger sliced.

Practice

1, take part of the green onion stuffed into the belly of crucian carp;

2, hot oil in the pot, burst incense ginger, add the fish on both sides of the frying brown, sheng out;

3, hot oil in the pot, add green onion frying;

4, add the fish;

5, add the appropriate amount of Huadiao wine;

6, add the appropriate amount of light soy sauce and light soy sauce;

7, add the appropriate amount of light soy sauce and old soy sauce;

7, add the appropriate amount of light soy sauce and old soy sauce;

8, add the appropriate amount of light soy sauce and old soy sauce. p>

7, add the right amount of sugar;

8, add the right amount of water (about up to 1/2 of the ingredients), bring to a boil and then turn to medium-low heat and simmer until the soup is thick.

Small tips

1, here the onion needs to be a larger amount, not just to play a role in the deodorization, but more need its aroma;

2, wait until the onion frying out of the flavor and then add the fish to cook, so that the texture is better;

3, add the water, do not turn over the fish, and then wait until the soup boils will be submerged to the surface, and then use the spoon to scoop some of the soup from time to time to pour it on the fish will be able to maintain the complete shape. Ingredients: 2 carp (about 400g), 50g minced pork, 1 green onion, 1 small piece ginger, 6 cloves garlic, 3 dried chili peppers, cornstarch,

Seasoning:

30g cooking oil, 1/2 tbsp sesame oil, 3 tsp soy sauce, 10 tbsp stock, 1 tbsp cooking wine, 1 tsp balsamic vinegar, 1 tsp refined salt, 2 tsp sugar,

Practice:

1. Slaughter and clean the crucian carp, cut a knife on both sides of the fish, and smear a layer of cooking wine, salt and soy sauce,

2. Wash and chop green onions, ginger, garlic and chili peppers,

3. Heat a frying pan on high heat, add oil, and when it is hot, pan-fry the crucian carp until it is slightly yellowed on both sides, and then remove it from the pan.

4. Leave a small amount of oil in the pan, and add the minced chili peppers, minced meat, minced ginger and minced garlic. Slightly stir, into the crucian carp, add wine, soy sauce, salt, sugar, broth boiling, turn the fire will be cooked fish, into the plate,

5. frying pan on high heat, soup thickening with water starch, dripping vinegar, sesame oil, sprinkle onions, pour on the fish that is completed.

Features:

The fish is tender, red and crispy.

Chef's tip:

Change to low heat and stew a little longer, in order to make the crucian carp flavor.