Ingredients: carp 1.

Seasoning: salad oil, salt, seafood soy sauce, pepper, dried pepper, cooking wine, rice vinegar, garlic and sugar.

working methods

Prepare:

1. When buying carp, please ask the seller to help clean the scales, viscera and gills, take them home to remove the black film and all the remaining viscera in the fish belly, and then rinse them repeatedly.

2. To remove fishy tendons, cut a knife horizontally on the back of the fish below the fish head, and then cut a knife horizontally near the fish tail, and you will see a small white spot on the cross section of the fish. Hold the white spots with your nails and slowly pull out the white tendons. You can also pat the back of the fish with the back of the knife while dragging, which will make it easier to pull it out. Fish have fishy tendons on both sides, and removing fishy tendons is the key to keep fish awake.

3. Finally, cut a few knives evenly on both sides of the fish to facilitate cooking and eating.

Exercise:

1. Put the carp into the pot, add clear water without fish, and add a few slices of ginger, so that the fishy smell can be removed and the fresh taste can be extracted.

2. After the fire boils, turn it off for another 5 minutes.

3. When cooking fish, you can prepare ingredients, cut garlic cloves into fine grains, and cut dried peppers into strips.

4. Take out the cooked carp completely, transfer it to a plate, and then pour in the juice mixed with salt, cooking wine, sugar, rice vinegar and seafood soy sauce.

5. Sprinkle a layer of minced garlic evenly on it.

6. Pour more oil into the pot. After heating, add pepper and dried pepper and stir-fry until fragrant.

7. The pepper to be fried turns dark red, so that the spicy taste and hemp taste of pepper can be released incisively and vividly.

8. Then pour it on the fish while it is hot, lightly and quickly.