Sweet and sour carp

Ingredients:

1 carp (about 755 grams), 5 grams of onion, ginger and garlic***, 200 grams of sugar, 80 grams of vinegar, 20 grams of soy sauce, 3 grams of refined salt, 200 grams of water starch, 1500 grams of peanut oil (approximately 5 grams consumed).

Cooking process:

1. Remove the scales and gills of the fish, disembowel the fish and take out the internal organs, and rinse with water. Cut a knife (large turning knife) every 2 cm wide, lift the fish tail, open the knife edge, and sprinkle with salt to marinate. Then evenly coat the entire fish body with a layer of water starch paste.

2. Put peanut oil in a frying spoon, heat it over high heat until it is 70% hot, pick up the fish tail with your hands and put it back down into the oil, so that the fish forms an arch shape in the spoon, and fry until the fish stands up. , turn the fish over belly side down and continue frying. When the fish is fried until golden brown (fried through), take it out and place it on a plate.

3. While frying the fish, take another spoon, sit on the side of the flame, add 50 grams of oil, and when it is 60% hot, add onions, ginger, garlic, and fry until fragrant. Cook human ester, add hot water (soup), add sugar and soy sauce, boil and thicken with water starch, pour a little hot oil and mix well, quickly pour it on the fried fish and serve.

Flavor characteristics: golden color, delicate head and tail, burnt on the outside and tender on the inside, sweet and sour.

Braised fish

Ingredients:

1 fresh carp (about 750 grams), 50 grams of fat and lean pork, 10 grams of onion, ginger and garlic slices***, 1000g peanut oil (approximately 60g consumption), 30g soy sauce, 20g cooking wine, 1g MSG, 300g clear soup, 25g water starch, 2 star anise, 15g pepper oil.

Cooking process:

1. Remove the scales and gills of the fish, and disembowel the fish to take out the internal organs. Make diagonal cuts on both sides of the fish every 2 cm (to the depth of the backbone). Cut the pork into 1cm cubes.

2. Put peanut oil in a frying spoon and cook over high heat until it is almost done. Spread a little soy sauce all over the fish, fry it in hot oil until the fish turns red and take it out.

3. Leave a little oil in the frying spoon, add onions, ginger, garlic slices, diced meat, and star anise, stir-fry, add soy sauce, cooking wine, and clear soup, add the fried fish, and move to low heat to cook until the flavor is absorbed. , when a quarter of the soup is left, move to high heat, add MSG, thicken with water starch, drizzle with peppercorn oil, and serve with a large turning spoon.

Flavour characteristics:

Red in color, fresh and tender in taste.

Crispy fish

Ingredients:

Carp, ginger, onion, pickled pepper, pickled radish, minced celery, edible oil, salt, MSG, rice wine, Starch, soy sauce, sugar, vinegar

Method:

1. Kill and wash the carp, cut it with a knife, put it in salt water, add onions and ginger, and soak it for half an hour. Then take it out and pat it with starch.

2. Heat the oil in a pan until it is 70% hot. Add the carp and fry until the skin is crispy. Remove from the pan and serve on a plate.

3. Add rice wine, soy sauce, sugar, vinegar, pickled peppers, pickled radish, and minced celery to the pot, thicken with starch, and finally pour the prepared soup over the fish.

Features: crispy on the outside, tender on the inside, spicy and sour taste.

Squirrel Fish

Ingredients:

1 carp (weighing about 700 grams.), 25 grams of winter bamboo shoots, 25 grams of peas, 1000 grams of clear oil, 50 grams of sesame oil Grams, 100 grams of white sugar, 50 grams of rice vinegar, 25 grams of soy sauce, 5 grams of sugar, 25 grams of starch, 125 grams of corn flour, 10 grams of ginger rice, scallion rice***, and 10 grams of cooking wine.

Method:

1. Remove the scales and gills of the fish, clean the body, chop off the head, cut it from the spine with a razor blade, remove the beam bones, and cut off the tail of the fish. Divide the two pieces of fish evenly so that both pieces of fish have tails. Remove the bone spurs and wheat ears and wash them thoroughly.

2. Cut the winter bamboo shoots into small cubes, blanch them in boiling water together with the peas and let them cool.

3. Heat the frying spoon, add oil to heat, roll the fish in corn flour evenly, open the ears of wheat, lift the fish tail and slowly put it into the oil pan, fry until light yellow. Take it out and put it into the plate.

4. Leave the bottom oil in the pot, add cooking wine, rice vinegar, white sugar, soy sauce, sugar color, peas, diced winter bamboo shoots, scallion rice, and ginger rice, stir-fry until cooked, thicken the gravy with water starch, drizzle with sesame oil, and pour the gravy in Just put it on the fish.

Features: Crispy and tender texture, sweet and sour taste

Carp bitter melon soup

Ingredients:

Clean carp meat 400 grams, 250 grams of bitter melon, appropriate amounts of vinegar, sugar, salt, and MSG.

Method:

1. Drain the clean carp meat with paper napkins and cut into slices; wash the bitter melon, cut it in half, remove the flesh and seeds, and blanch it in boiling water. Remove and slice into pieces. Set aside.

2. Pour water into the soup pot and bring to a boil over high heat. Add fish fillets and bitter melon slices. Add vinegar, sugar and salt to taste. Simmer over low heat for 5 minutes. Add MSG and serve.

Dawnrain:

The carp fillet can be cut thicker to prevent it from being cooked too easily.

Peanut carp

Ingredients: 1 carp, 150 grams of fine-grained peanut meat. Seasoning: several slices of ginger, 4 green onions, 2 coriander stalks, 1 tablespoon each of Shaoxing wine and light soy sauce. , 1 cup to 2 cups of water, a little each of sesame oil, pepper, refined salt, and peel (soaked and shredded)

Operation:

1. Soak the peanuts in water for 40 minutes, then add Add appropriate amount of water and heat on high heat for 10 minutes.

2. Wash the carp and pat dry, add a little pepper and salt, mix evenly, add 6 tablespoons of salad oil, and fry until both sides are colorful (the carp can be eaten if its scales are ridged; if not, , scrape off the scales after cooking, and scoop up the meat which is easy to rot).

3. Add 1 tablespoon of salad oil in a container, sauté ginger and green onions until fragrant, add Shaoxing wine, add peanuts, sesame oil, pepper, a pinch of salt, 1 tablespoon of light soy sauce, and 1 cup of water -2 Cup or appropriate amount of seasoning, bring to boil, add carp, heat over high heat for 8 minutes, add coriander and serve

Carp with scallion oil

Ingredients:

1 carp , appropriate amounts of shredded ginger and green onions, shredded dried chili peppers, salt, cooking wine, soy sauce, peanut oil, and coriander.

Production:

① Remove the scales, gills, and internal organs of the carp, and cut diagonally on both sides of the fish body.

② Add appropriate amount of water to the wok, put in the carp and bring to a boil, remove the foam, add salt, cooking wine, soy sauce, cook over low heat, take out the fish and place it on a plate, add the onion, ginger and pepper Sprinkle silk on the fish.

③ Heat the wok with oil until it is 50% hot. Pour the oil evenly over the fish in the plate and sprinkle with coriander. Serve.