Broth is a common auxiliary material in cooking. It used to refer to chicken soup. After a long time of boiling, it left its soup, which was used to replace the water in cooking and added to dishes or soup in order to refresh the mind and make the taste richer. Broth is one of the most commonly used auxiliary materials in cooking. There are many ways to make soup, including chicken soup, pig soup, beef soup, fish soup and vegetable soup.

Sweet and sour carp practices 1:

1. Scale the fish, take out the internal organs, dig out the cheeks and wash them. Every 1.3cm or so, brush it straight first, then obliquely, then lift the fish tail to open the knife edge, sprinkle a little salt into the knife edge for curing, and then evenly coat a layer of wet starch paste on the knife edge of the fish.

2. Pour the peanut oil into a spoon, heat it to 70% maturity, put the portable fish tail into the oil, and the knife edge will open immediately. At this time, drag the fish away with a spatula to avoid sticking to the bottom of the pot, fry for 2 minutes, and then turn over and fry for 2 minutes. Then put the fish flat, press the fish head into the oil with a shovel and fry for 2 minutes. * * * Fry for about 8 minutes. When all the fish turn golden, take them out and put them on a plate.

3. Peanut oil is left in the frying spoon. When cooked to 6 degrees, add onion, ginger and minced garlic, cook with vinegar and soy sauce, add broth, white sugar and wet starch, boil into sweet and sour juice, take it out with a frying spoon, and quickly pour it on the fish.

Sweet and sour carp practice 2:

Scrape the scales of carp with 1, wash and dry, then clean the fish with 3 tablespoons of Shaoxing wine, 1/3 tablespoons of salt and 2 tablespoons of seafood soy sauce, and marinate for 10 minute.

2 Chop ginger and garlic into powder, and shred red pepper for later use.

3 Heat half a bowl of oil to 70% heat, and pour in ginger and garlic until fragrant.

Grasp the fish tail, first fry the fish head slightly, then slowly slide the fish body into the oil, fry the carp on both sides until golden brown, and pour in two bowls of water for a little stew.

5 Pour 1/2 porcelain vinegar, 2 tablespoons sugar and 1/3 tablespoons salt into the pot for seasoning, and pour the soup on the fish continuously to make the fish more tasty.

When the soup is almost absorbed by the fish, sprinkle with shredded onion and shredded red pepper and put it in a bowl.

Sweet and sour carp practice three:

1. After cleaning the carp, drain the water, obliquely cut a knife of 2.5 cm on both sides of the fish body, vertically cut 1 cm, and then cross cut 2 cm;

2. Marinate with pepper, soy sauce and a little salt;

3. Mix soy sauce, sugar, vinegar, cooking wine, tomato sauce and water into sweet and sour juice for later use. Mix starch and flour into paste and spread it evenly on salted fish;

4. Heat the oil to 70% heat, lift the fish tail, and fry the fish head in the oil first. Then pour oil on the fish, and slowly put the fish into the oil pan after the batter solidifies;

5. When the fish is fried to golden brown, take out the oil control and put it on the plate for later use;

6. Leave a little oil in the wok, add chopped green onion, Jiang Mo and minced garlic, stir-fry until fragrant, and then pour in the prepared juice. Add a little wet starch to thicken and pour it on the fish.