Materials:

Carp 1 (about 755g), onion, ginger and garlic 5g, sugar 200g, vinegar 80g, soy sauce 20g, refined salt 3g, water starch 20g, peanut oil 1500g (about 5g).

Cooking techniques:

1. Remove fish scales and gills, take out fish internal organs and five internal organs, and rinse them with water. Draw a knife (big rotary knife) every 2 cm wide, lift the fish tail, open the knife edge, sprinkle with refined salt and marinate slightly. Then hang a layer of water starch paste evenly on the fish.

2. Put peanut oil in the frying spoon, when it is heated to 70% heat with strong fire, grab the fish tail by hand, put it in the oil with its back facing down, and fry it in an arch shape in the spoon until the fish stands up. Turn the fish upside down and continue frying. When the fish is fried to golden brown (thoroughly fried), take it out and put it in a plate.

3. When frying fish, take another spoonful, sit by the fire, put 50g of oil, when it is 60% hot, add onion, ginger and garlic, cook human ester when frying, add hot water (soup), add self-sugar and soy sauce, thicken it with water starch after boiling, sprinkle less hot oil and stir well, and quickly pour it on the fried fish.

Flavor characteristics: golden color, smart head and tail, tender outside and sweet inside, sweet and sour.

fish in brown sauce

Raw materials:

Fresh carp 1 (about 750g), fat and lean pork 50g, sliced onion, ginger and garlic 1 0g, peanut oil1000g (about 60g), soy sauce 20g, cooking wine 20g, monosodium glutamate1g, and clear soup 300g.

Cooking techniques:

1. Remove fish scales and gills, and take out internal organs. Make oblique knives on both sides of the fish every 2 cm (to the depth of the fishbone). Cut the pork into 1 cm square cubes.

2. Put the peanut oil into a frying spoon. When the fire reaches 90% maturity, smear a little soy sauce on 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 onion, ginger, sliced garlic, diced diced meat and star anise, stir-fry until fragrant, add soy sauce, cooking wine and clear soup, add fried fish, turn to low heat until it tastes delicious, turn to high heat when a quarter of the soup is left, add monosodium glutamate and water starch, pour pepper oil, and plate with a large spoon.

Flavor characteristics:

The color is rosy, fresh and mellow.

Crispy fish

Raw materials:

Carp, ginger, onion, pickled pepper, pickled radish, celery powder, edible oil, salt, monosodium glutamate, yellow wine, starch, soy sauce, sugar and vinegar.

Exercise:

1. Slaughter and wash carp, change knives, put them in salt water and soak them in onion and ginger for half an hour. Then take it out and pat the starch.

2. Take the oil pan, when it is 70% hot, add the carp, fry until the skin is crisp, take it out of the pan and put it on the plate.

3. Add rice wine, soy sauce, sugar, vinegar, pickled pepper, pickled radish and celery powder, thicken with starch, and finally pour the prepared soup on the fish.

Features: crispy outside and tender inside, with hot and sour taste.

Squirrel fish

Raw materials:

Carp 1 tail (weighing about 700g. ), winter bamboo shoots 25g, peas 25g, clear oil 1000g, sesame oil 50g, white sugar 100g, rice vinegar 50g, soy sauce 25g, sugar color 5g, starch 25g, corn flour 125g, ginger rice 10g and onion rice.

Exercise:

1. Remove scales and gills from the fish, wash the chamber, chop off the head, cut it from the spine with a blade, remove the beam bones, and evenly separate it at the fish tail, so that both fish have tails, remove the bone spurs and wash it with a grain knife.

2. Cut the winter bamboo shoots into small squares and blanch them with boiling water.

3. Stir-fry the spoon on the fire, heat it with oil, roll the fish evenly in the corn flour, let the leaves of the ears of wheat open, slowly put the fish tail in the oil pan, fry it until it is light yellow, and take it out and put it on the plate.

4. Leave the bottom oil in the pot, add cooking wine, rice vinegar, sugar, soy sauce, sugar, peas, diced winter bamboo shoots, onion rice, ginger rice, water starch, thicken with sesame oil, and pour the sauce on the fish.

Features: Crispy texture, sweet and sour taste.

Carp bitter melon soup

Materials:

400g clean carp meat, 250g bitter gourd, vinegar, sugar, salt and monosodium glutamate.

Exercise:

1. Dry clean carp meat with a napkin and cut into pieces; Wash bitter gourd, cut it in half, remove the pulp and seeds, scald it with boiling water, and take out the slices for later use.

2. After the water in the soup pot is boiled, add fish fillets and bitter gourd slices, add vinegar, sugar and salt to taste, cook for 5 minutes with slow fire, and add monosodium glutamate to the pot.

Dawn:

Carp slices can be cut thicker to avoid being cooked too easily.

Peanut carp

Ingredients: carp 1, peanut lean meat150g. Seasoning: a few slices of ginger, 4 shallots, 2 parsley, Shaoxing wine and soy sauce 1 tablespoon, water 1 -2 cups of water, a little sesame oil and pepper, salt and peel (soaked and shredded).

Operation:

1. Soak peanuts in clear water for 40 minutes, then add appropriate amount of water and heat them on high fire 10 minute.

2. Wash and dry the carp, add a little pepper and salt, rub well, add 6 tablespoons of salad oil, and fry until both sides change color (carp scales are edible; If you don't eat it, remove the scales after cooking. Scrape the scales and cook.

3. Put 1 tablespoon salad oil into a vessel, saute ginger and onion, add Shaoxing wine, add sesame oil, pepper, a little salt to peanuts, 1 tablespoon soy sauce, 1 -2 cups of water, or add carp, heat for 8 minutes with high fire, and add coriander to serve.

Carp with scallion oil

Raw materials:

Carp 1, shredded ginger and onion, shredded dried Chili, salt, cooking wine, soy sauce, peanut oil and coriander.

Making:

① Clean the scales, gills and internal organs of carp, and make oblique flower knives on both sides of the fish.

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

③ Heat the wok to 50% heat with oil. Pour the oil evenly on the fish in the pot and sprinkle with coriander.