1 fresh carp about 750g, 100g peanut oil, 25g wet starch, 5g garlic, 25g soy sauce, 15g pine mushroom, 25g cooking wine, 5g ginger, 1g MSG, pepper 1g powder, 1g chili powder, 1.5g refined salt, 2g sesame oil.

Production process

1. Wash the fresh carp, remove the scales and gills, cut open the abdominal dissection area with a knife, remove the internal organs, wash away the blood foam, and make 5 diagonal cuts on both sides.

2. After the pine mushrooms are soaked in water, wash off the sediment, remove the roots, peel and wash the green onions, and cut them into thin strips; wash the ginger, peel it, and cut it into slices.

3． Put peanut oil in the pot, heat it up over high heat. When it cools down, fry the whole carp until both sides turn yellow, then add cooking wine, then add chili noodles, shredded pine mushrooms, refined salt, soy sauce, ginger slices, Bring to a boil, reduce to low heat and simmer until cooked, then add scallions, monosodium glutamate, thickening, sesame oil, pepper, and serve.

Method 2

Preparing ingredients

Main ingredient: one carp

Accessory ingredients: shredded ginger, garlic, salt, cooking wine, vinegar , light soy sauce, green and red peppers, and several ginkgo fruits.

Features: Fresh fish flavor

Production process

1. Once the ingredients are ready, start by turning on high heat, put an appropriate amount of oil in a flat-bottomed non-stick pan, and then put the carp into the center of the pan and fry.

2. When both sides of the fish are almost cooked, pour a bowl of water into the pot to continue cooking the fish, add cooking wine, light soy sauce, shredded ginger and salt, and then cover the pot.

3． Put the fish directly into the plate, then sprinkle the green and red peppercorns and ginkgo into the fish soup in the pot, stir-fry to taste, and then thicken evenly.

4． Finally pour it into the plate.

Method three

Finished braised carp

Finished braised carp (9 photos)

Preparation of ingredients

Yellow River 750g carp, 2g MSG, 500g cooked lard, 10g salt (actual consumption is about 100g), 50g soy sauce, 15g sugar, 15g scallion, 15g Shaoxing wine, 10g garlic cloves, 30g water starch, 10 grams of ginger.

Production process

1. First remove the scales, gills and fins of the fish, then disembowel the fish and remove the internal organs, rinse and drain the water. Place the meat on the meat, cut it with a knife, and marinate it with 25 grams of soy sauce, 5 grams of salt, and 8 grams of Shaoxing wine. Cut the skinned part of the pig fat several times across the skin, then cut it lengthwise into matchstick-thick slices of cockscomb meat. Slice ginger and garlic, and cut green onions diagonally into 3 cm long horse ears for later use.

2. Put a frying spoon on the fire and heat it up. Pour in 500 grams of cooked lard. When it is 80% hot, divide the marinated fish into two parts (front and back) and place it on a spoon. Fry until it is colored and the oil is dripping out. Leave the oil in the frying spoon. 25g, stir-fry the pork fat, then add onion, ginger and garlic and stir-fry slightly, then add 500g soup, 50g soy sauce, 7g salt, 15g sugar, 7g Shaoxing wine and 2g MSG. Add the fried fish and cook over low heat for 30 minutes to allow the fish to absorb the flavor. Thicken the gravy with 30 grams of water starch, put the fish into a fish plate and join them into one line, pour all the gravy on top, and serve.

Key to production

1. The fried fish should not be too old, just set it into shape

2. Cook slowly over low heat to make it more flavorful. The thickening should be thin and the juice brightens up.

Method 4

Preparation of ingredients

One carp (one and a half to two pounds of fish is best), two whole heads of garlic, and 5-6 pieces of ginger Slices, 3 shallots, about 10 small red peppers, cut into two sections, add according to personal taste (you can buy boxed ones in supermarkets), 1 tablespoon spicy black bean (can be replaced by chili sauce), 2 tablespoons bean paste spoon, a little salt, 1 tsp chicken essence, 1 tsp cooking wine, 2 bowls of water, 1 tael pure lean meat filling, vegetable oil.

Production process

Drain the water from the killed carp. It is best to prepare a clean tablecloth or special kitchen paper towel to absorb the water from the fish. Heat the oil in a pan. , put the prepared fish inside and fry until it turns yellow, then turn it over and fry until it turns yellow. Put the fish on a plate and set aside. If you are good at cooking, you can keep the fish in the pot for other procedures, and then put the meat filling into the pot. Stir-fry until the color changes, add a little cooking wine, then add bean paste, chili sauce and meat filling and stir-fry evenly. At this time, add sliced ??ginger and whole garlic and stir-fry for a minute. Add the fried fish and add two Add small red peppers to a bowl of water. You can add a little salt here, because bean paste and chili sauce have a salty taste. Then add chicken powder, cover the pot, and cook on medium-low heat until the soup is almost dry. Put the fish on the plate. , the soup inside is left in the pot, add the chopped chives into the pot, stir-fry twice, turn off the heat, and pour the soup onto the fish. This dish is ready. It seems complicated, but in fact, the ingredients are all ready and it is quick and easy to make.

Method 5

Making ingredients

Main ingredient: carp

Accessory ingredients: oil, salt, soy sauce, onion, ginger, garlic, Sichuan peppercorns, aniseed, bean paste, cooking wine, vinegar, mushrooms, rock sugar, water

Production process

1. Wash the fish and cut it into two sections (because the fish is too big, you don’t need to cut it if the fish is small or there is a big enough pot), sprinkle a little salt and cooking wine, cover with plastic wrap and put it in the refrigerator to drain acid for more than 8 hours.

2. Before cooking, take the fish out of the refrigerator, rinse it with water, and wipe the water off the fish with kitchen paper. Fry in a non-stick pan until golden brown on both sides.

3． Prepare spices and seasonings

4. Put oil in the pot, add spices and stir-fry

5. Add seasonings and water to adjust the flavor

6. Add the fried fish

7. Cover and simmer over high heat for about 20 minutes

8. Okay, put the fish together when plating and serve. [1]

Method 6

Preparing ingredients

Carp (1 piece)

Accessories: shredded ginger (appropriate amount), garlic (a small amount), salt (a little), cooking wine (a little), vinegar (appropriate amount), soy sauce wine (a little), tempeh (appropriate amount), coriander (a little), chopped green onion (a little), red pepper (a little)

After packing up the carp, be sure to remember the cramps, which are the two white threads on the carp. After finishing, put it in a plate, wrap it with plastic wrap and put it in the refrigerator for 2 to 6 hours.

Production process

1. Once the ingredients are ready, start by turning on high heat, put an appropriate amount of oil in the pot, then put the carp into the center of the pot and fry, turn the fish over after about half a minute.

2. In about half a minute, the fish will be almost fried. Pour a bowl of water into the pot and continue to cook the fish. Add cooking wine, shredded ginger and salt, and then cover the pot.

3． After one minute, add an appropriate amount of vinegar, soy sauce, tempeh and garlic to the pot, and finally add the chopped red pepper shreds to the pot.

4． After another five minutes, it's almost ready. Put the fish directly into a plate covered with coriander, then sprinkle the chopped green onions into the fish soup in the pot, and then pour the fish soup evenly into the plate.

Home-style braised carp

Making ingredients

Main ingredients: 1 carp, 1/4 tsp salt, appropriate amount of flour

Ingredients : 50 grams each of pickled mustard, shiitake mushrooms, winter bamboo shoots, and peas, 100 grams of minced pork belly, half a green onion, 2 slices of ginger, 3 cloves of garlic

Seasoning: 1+1/2 tablespoons of Pixian bean paste, 2 tablespoons cooking wine, 1/2 tablespoon dark soy sauce, 1/2 tablespoon light soy sauce, 1/4 teaspoon white pepper, 1 small bowl of water, 1/2 tablespoon sugar, 1 tablespoon balsamic vinegar

Production process

1. Remove the scales and internal organs of the fish, and cut the surface with a diagonal knife. Rub 1/4 teaspoon of salt in your hands and rub it on the surface and belly of the fish.

2. Cut the green onion into finely chopped green onions and mince the ginger and garlic. Chop mustard, winter bamboo shoots, and shiitake mushrooms into small dices and set aside.

3． Dip the fish on both sides with a layer of flour.

4． Heat the oil in the pan, add the fish and fry until golden brown on both sides.

5. Put a little oil in the pot, first add the minced meat and stir-fry until the oil comes out, then add the minced onion, ginger and garlic and stir-fry until fragrant.

6. Add diced mushrooms, diced bamboo shoots, diced mustard and peas and stir-fry evenly.

7. Add bean paste and stir-fry until red oil comes out.

8. Add water, light soy sauce, dark soy sauce, cooking wine, white pepper, white sugar, and balsamic vinegar and bring to a boil.

9. Add the fried fish and simmer over low heat for 20 minutes. You can turn the fish over once in the middle and cook until a small amount of soup remains.