1 The method of carp and fish is complete with sweet and sour carp:

Materials: 75g carp, 2g sugar, 1g soy sauce and cooking wine, and onion and ginger.

Practice: 1. Scales, viscera and cheeks of carp are removed, and the sides of carp are straight every 2.5 cm, and then obliquely cut into a turning knife, and the fish tail is lifted to open the knife edge, and cooking wine and refined salt are sprinkled into the knife edge to slightly marinate;

2. Clear soup, soy sauce, cooking wine, vinegar, sugar, refined salt and wet starch are mixed into thick juice;

3. Sprinkle wet starch on the knife edge, fry it in 7% hot oil until the skin becomes hard, soak it in low heat for 3 minutes, then fry it in high heat until golden brown, take it out and put it on the plate, and knead the fish by hand;

4. Put the onion, ginger and garlic in a pot, fry until fragrant, then pour in the mixed sauce. When foaming, pour the boiled oil of fried fish into the juice, stir-fry it slightly and pour it on the fish quickly.

features: the traditional Shandong famous dish is made of yellow river carp by frying and frying. The fish is tender and tender outside, sweet and sour, and slightly salty.

Author: ThInksyA fans replied to this speech at 15: 14, October 29, 29. 2 Reply: A Complete Collection of the Practices of Carp and Fish

The Practice of Sauté ing Carp with Ginger Onions

The raw materials are slaughtered 1 carp (about 75g), 1g of ginger pieces, 1g of onion segments, 5g of garlic paste, and soaked shredded dried tangerine peel.

Production process

1. Wash and dry the fish; After the ginger pieces are cracked, put them in a boiling water pot and blanch for about 1 minute, then take them out.

2. Heat a wok over medium heat, add 6g of oil, add fish and fry until golden brown on both sides, and take it out. Stir-fry garlic, ginger and onion until fragrant, cook Shao wine, add appropriate amount of water, dried tangerine peel, refined salt, monosodium glutamate, sugar, oyster sauce, soy sauce and oil, then add carp, cover and simmer for about 15 minutes until cooked, then take it out and put it on a plate.

3. sprinkle pepper on the raw materials in the pot, thicken them with wet starch, and finally add 4 grams of sesame oil and vegetable oil, push them evenly and pour them on the fish.

Author: ThInksyA fans replied to this speech at 15: 21, October 29, 29. 3 Reply: The practice of carp fish is complete. Steamed carp

Wash carp, put salt, monosodium glutamate, sugar, onion and ginger in the belly, touch both sides of the body with salt, steam it in a pan

and then take out everything in the steamed fish belly. Put the oil in the pan, and pour it on the fish with less heat. Finally, wrap it with garlic paste and a little onion ginger, add a little sugar and vinegar, add a little water to the soy sauce and oil just poured on the pan, and then pour it on the fish.

After the fish is cleaned up, cut it into sections and dry it with onion, ginger and pepper. You can serve it until it's crispy. You can use shallots without coriander.

Author: ThInksyA fans reply to this speech at 15: 22 on October 29, 29. 4 Reply: A Complete Book of the Practices of Carp

The advantages of braised carp eating braised carp: children eat smart, men eat strong, Women eat beauty

Method 1:

The main raw materials: carp, onion (leek, garlic sprout (head)), ginger, soy sauce, salt, and red pepper (dried Chili/Chili powder)

(1) Put the oil in the pot, and then put the whole carp in (cut it a few times for the convenience of seasoning).

(2) let the boiling oil (boiled oil) fry it (fry it a few times if you like, and the degree of cooking depends on your preference).

(3) put the prepared seasoning (onion (leek, garlic sprout (head)) and ginger (this seasoning is more delicious) on it, add some water (don't put too much), and put the lid on it for several minutes (about 3-5 minutes) to uncover it.

(4) after uncovering, start to pour soy sauce (how much you like this), put red pepper (dried pepper/Chili powder) (how much you like this), and finally put salt (how much you like this) and stir it for a few times. .

characteristics: the fishy smell is tangy and appetizing. When eating, the taste is tender and smooth, and the pepper is a little spicy. Hehe, it is more refreshing.

Note: Don't put the carp into the pot immediately after you buy it, kill it and wash it, but leave it for half an hour, so the fish will be delicious, because after half an hour, the fish will turn into protein!

Method 2:

Main ingredient: carp

Accessories: pork, winter bamboo shoots, mushrooms, onions, ginger and garlic

Seasoning: salt, chicken essence, dried Chili, bean paste, sugar, vinegar, soy sauce and beer

Cooking method:

1. Wash the carp and cut it into pieces.

2. ignite in a pan and pour in oil. When the oil is hot, add bean paste and saute until fragrant. Pour in appropriate amount of water, add salt, chicken essence, dried pepper, beer, soy sauce and white sugar to taste. After boiling, add fish pieces, pork, winter bamboo shoots, mushrooms, onions, ginger and garlic and stew for 15-2 minutes.

Method 3:

Raw materials:

1 fresh carp (about 75g), 5g of fat and lean pork, 1g of onion, ginger and garlic slices, 1g of peanut oil (about 6g), 3g of soy sauce, 2g of cooking wine, 1g of monosodium glutamate, 3g of clear soup and 25g of water starch.

Cooking technology:

1. Scales and gills are removed from the fish, and the five internal organs are taken out. Make oblique knives on both sides of the fish every 2 cm (to the depth of the fish spine). Cut the pork into 1 cm square dices.

2. put peanut oil in the frying spoon, and when it is over high heat until it is 9% ripe, apply a little soy sauce to the fish, and fry it in hot oil until it turns red.

3. Leave a little oil in the frying spoon, stir-fry the onion, ginger, garlic slices, diced meat and star anise, cook the soy sauce, cooking wine and clear soup, add the fried fish, and move it to a low fire until it tastes delicious. When the soup is a quarter, move it to a strong fire, add monosodium glutamate, thicken it with water starch, and pour pepper oil and soy sauce.

flavor characteristics:

ruddy color, tender and mellow taste.

Author: ThInksyA fans replied to this speech at 15: 24, October 29, 29. 5 Reply: The practice of carp fish is complete and stewed with tofu fish.

Materials:

Grass carp or carp, pork belly (a small piece), north tofu.

Practice:

1. 2. Clean up the fish, remove fishy lines, control the moisture and cut into pieces (the outside is a whole piece, and there are no pots and plates that big at home);

3. Cut the tofu into pieces and blanch it with hot water to remove the beany smell, which can also make the tofu not fragile;

4. Prepare onion, ginger, garlic, pepper aniseed and dried pepper; Wash and slice pork belly (no picture taken);

5, 6, add oil to the pan, low heat, add onion, ginger, garlic, pepper aniseed and dried pepper, and then turn to medium heat and add pork belly slices to stir fry;

7. After the meat changes color, pour in the fish and fry the fish, but don't turn it hard;

8. Add cooking wine, appropriate amount of soy sauce, soy sauce, rock sugar and salt, and then pour in hot water without fish;

9, 1, after the water boils, add tofu, turn to low heat and stew until the juice is thick.

Author: ThInksyA fans replied to this speech at 15: 27, October 29, 29. 6 Reply: The practice of carp fish is complete. Red bean carp soup

Li Shizhen admired red bean in the cereal used in medicinal diet, calling it "the valley of the heart", thinking that it can nourish body fluid, facilitate urination, reduce swelling, stop vomiting, and eliminate dampness. Today, red beans and carp are used to make soup, which has the functions of invigorating spleen and stomach, promoting diuresis and promoting lactation. It is an ideal soup with good quality and low price.

(3-4 people)

materials: carp, red beans, garlic, dried tangerine peel, ginger slices and salt.

Practice:

1. Wash adzuki beans and soak them in clear water;

2, the garlic is undressed; Wash and soak dried tangerine peel until soft, and scrape off the pulp;

3. Wash the slaughtered carp and drain the water;

4. Pour two tablespoons of oil into a hot pot, add carp and ginger slices, and fry on both sides over low heat until slightly yellow;

5. Boil clean water, add all the ingredients, cook for 2 minutes on high fire, turn to low heat for one and a half hours, and season with salt.

efficacy:

promoting diuresis to eliminate dampness, reducing swelling, reducing weight, promoting lactation, and eliminating acne and whelk. It is very suitable for pregnant women with edema, postpartum spleen and stomach weakness, beriberi swelling and pain, and difficult walking.

Chinese medicine believes that carp can tonify spleen and stomach, promote diuresis to reduce swelling, promote lactation, clear away heat and toxic materials, and relieve cough and lower qi. Modern research shows that the protein content of carp is not only high, but also of good quality. The digestibility of carp can reach 96%, and it can provide essential amino acids, minerals, vitamins A and D for human body.

Cantonese people usually eat carp with ginger and scallions, or make soup. Carp meat is coarse and tastes ordinary, but especially caviar and fish scales are especially delicious. Fish roe is fried and stewed with water, which is delicious and full of mouth. Spring is the spawning season of carp, so it is also a good time to eat carp. Generally, fish scales are discarded, but carp scales are extremely crisp and have the effects of dispersing blood and stopping bleeding.

Experience of soup:

According to the cooking guide, carp has a white tendon on each side of its body, so it should be pulled out before cooking. First, it has a strong fishy smell, and second, it is a strong "hair". The specific operation method is to cut a knife across one side of the fish from the back of the gill and about 1 inch from the tail to the spine, then pat it flat from the tail to the head with a knife to make the tendon head emerge from the knife edge behind the gill, and hold the tendon head with your fingertips and pull it out. Pull out the tendon on the other side in the same way.

Author: ThInksyA fans replied to this speech at 15: 29 on October 29, 29. 7 Reply: The practice of carp and fish is a complete collection of steamed fish with pickled peppers-it's flourishing all the year round.

It means that the' fish' that is more than enough every year is also an indispensable food on the Spring Festival table. This way of "thriving for the elderly" is to steam fish with pickled peppers, and then set off a string of firecrackers with small peppers on the edge of the plate to set off the festive atmosphere.

ingredients:

1 carp, 3 pickled peppers, ginger slices, onions, and small peppers

(pickled peppers are available in the side cabinets of supermarkets, or fresh peppers can be used instead)

Practice:

Wash the fish and cut it into fillets vertically, leaving a little bit of the belly of the fish untouched, so that the whole fish will be connected. Of course, you don't have to cut it like this, just hang a few knives on the fish.

spread the ginger slices on the bottom of the plate and put the cut fish on the ginger slices. Chop pickled peppers, sprinkle them on the fish, and steam the fish in a pot. (1 catty of fish takes about 7 minutes)

Pour off the fishy water, sprinkle with chopped green onion, and drizzle with steamed fish and soy sauce.

put 1 teaspoon of oil in the pot, heat it, and pour it over the fish.

Finally, set a string of firecrackers with small peppers on the edge of the plate. Cooking is easy, you can try it.

Author: ThInksyA fans replied to this speech at 15: 3 on October 29, 29. 8 Reply: The practice of carp fish is all about the practice of spicy watercress fish.

Ingredients:

One carp, 4 slices of ginger, appropriate amount of onion, garlic and red pepper, 2 spoonfuls of bean paste, wine, sugar, raw flour, tomato juice and so on.

Practice:

Wash the carp, and cut the fish on both sides three times. Heat the oil to 8%, slide the fish down and fry until golden on both sides, and serve. Burn the red pot, saute the shallots,

Features: spicy

Author: ThInksyA fans replied to this speech at 15: 31 on October 29, 29. 9 Reply: The method of carp fish is a complete collection of fresh carp

Practice:

The carp is clean, with salt, cooking wine and oil consumption for 3 minutes. Steam for 2 minutes, put the fish on a plate, sprinkle shredded onion on it, heat a little oil, and pour it on the fish. Simple! Delicious and nutritious!

Author: ThInksyA fans replied to this speech at 15: 32 on October 29, 29. 1 replies: The practice of carp fish is complete with the practice of scallion and spicy fish strips.

Ingredients:

6g of carp (grass carp, mandarin fish and silver carp), 5g of clean onion and 1 dried peppers.

seasoning:

8g of vegetable oil (about 12g), 12g of sesame oil, 15g of ginger, 4g of soy sauce, 5g of salt, 3g of cooking wine, 5g of monosodium glutamate, 26g of soup and a little sugar.

Practice:

1. Remove scales, fins, gills and internal organs of fish, wash them, and then remove the spine to make strips with a width of 1.5 cm and a length of 4 cm. Cut the onion into 6 cm long sections, slice the ginger, and remove the seeds from the dried pepper. Mix the cleaned fish with 7 grams of ginger, 1 grams of onion, 5 grams of salt, 15 grams of soy sauce and 2 grams of cooking wine, marinate for about 6 minutes, and then control the juice. [Gourmet China ]

2. Heat the vegetable oil to 8% heat with a frying spoon, put the fish strips in, fry them until they are 8% ripe, then take them out and control the oil.

3. Heat the wok on a high fire, and pour in 25g of vegetable oil. Stir the onion and ginger slightly, then pour in Tonga dried Chili, white sugar, the remaining soy sauce and seasoning, and put in the fried fish sticks. Stir with fire until the juice is thick and pour in sesame oil. Serve. Pick off onions and ginger when eating.

Author: ThInksyA fans replied to this speech at 15: 32 on October 29, 29. 11 Reply: The method of carp fish is complete with scallion oil carp

Prepare a carp, not too big. What I prepared is a little big!

Practice:

1. Decontaminate the carp, wash it, change the knife, and apply fine salt evenly to the fish for later use.

2 find a small bowl (prepare the sauce) with 1 spoon of oyster sauce, 2 tablespoons of light soy sauce, half a spoon of starch, 3 tablespoons of water and a little chicken essence, add a few drops of sesame oil, and evenly spread it on the fish. Taste for 2 minutes.

3 onion, ginger and green pepper are shredded and soaked in water for later use.

4 put the tasty fish in a steamer and steam for 1 minutes (the size of the fish is related to the time).

5 evenly place shredded onion, ginger and green pepper on the steamed fish.

6 burn a little hot oil forest on the fish. You're done! !

Author: ThInksyA fans replied to this speech at 15: 33 on October 29, 29. 12 Reply: The method of carp fish is full of exulting fish with sauce flavor.

Raw material: 1 live carp (about 7 ~ 8g).

seasoning: oil, 1g of onion companion, 12g of white sugar, salt, pepper, Shaoxing wine and Jiang Mo. Chopped green onion and red pepper

Practice:

1. After cleaning the fish, cut a knife on both sides of the fish every .5 ~ .7 cm (until the fish bone is not cut through). (If you want to use carp, you need to remove the fishing line, cut the two ends first, and scoop out the fishing line by hand, which can remove the fishy smell.)

2. Add a little salt and vinegar to the boiling pot with your hand, scald it slightly (about 1-2 minutes), and iron the incision to remove the fishy smell.

3. Put the frying spoon on high heat, and add the oil, stir-fried chives, ginger and onion companion June fragrant bean paste, sugar, salt,