Materials: 1 main carp, seasoning salt 1 teaspoon, 1 tablespoon of soy sauce, 1 small section of green onion, 1 small piece of ginger, 5 cloves of garlic, 2 star anise, 10 peppercorns, 5 dried chili peppers, 1 tablespoon of cooking wine, 2 tablespoons of vegetable oil, 1 teaspoon of sugar, 1/2 tablespoon of white vinegar, water, moderate

1. green onion, ginger, garlic, dried chili peppers, star anise, pepper to be prepared Good

2. Carp one, remove scales, remove viscera clean, in the head and tail of the position of each cut a knife, two sides of the same, remove fishy line, pinch with finger nails, outward pumping, remove fishy line

3. In the fish body cut the knife, two sides of the same, to the fish body to smear some salt and cooking wine, marinade a little

4. Turn on the fire, heat the frying pan, put the vegetable oil, the oil is hot, put the Carp into, reduce the heat to low, fry until the fish body on both sides of the golden brown sheng out

5. pan into the onion, ginger, garlic, dry red pepper, star anise and peppercorns burst incense

6. into the sugar, fried until dissolved, cooking white vinegar, cooking wine, soy sauce fried, add water, high heat boil

7. into the fried fish, high heat boil, turn the heat to simmer to 15 ~ 20 minutes, the Soup dry, sprinkle some shredded green onions can be, haha, in order to look good, served on the table, I sprinkled a little red pepper shredded decorative

Watch 02

Sweet and sour carp practice

Main ingredients: 1 carp, 1 egg, 2 tablespoons of flour, peanut oil, 1 ? tablespoons of salt, 8 cloves of garlic soy sauce 1 tsp, 2 tablespoons of rice vinegar, 1 tablespoon of cornstarch, half a bowl of water starch, 2 tablespoons of ketchup, water 1 bowl

1. carp cleaned up after the fishy tendons on both sides of the extraction, and then with a knife tilted at a 45-degree angle to the fish evenly cut diagonal slice

2. Add 1 spoon of salt, in the fish body inside and outside the body of the hand will be evenly smeared with salt

3. pot to add 2 tablespoons of flour, starch 1 tablespoons of starch, an egg, 1 bowl of water, into the paste and then the fish into the

4. Lift the fish by the tail and coat the fish with the batter

5. Sprinkle a layer of dry flour on both sides of the fish and shake off the excess

6. Heat enough oil in a pan to cover the fish, and when it's about 70 percent hot, bend the fish into a curved shape and deep-fry it over low heat. Frying can use two spatulas to hold down the carp stereotypes

7. Fry both sides until slightly yellow, the fish is cooked through, you can fish

8. Fish out of the fish a little bit to cool for a while, or cooled through the line

9. And then back to the pot to fry a second time, has been to use a low flame, to prevent the skin burnt

10. Fry until the fish body deep yellow can be fished into the fish plate, the tail upward to put

11. another pot, put a little oil, low heat, oil temperature when hot, add crushed garlic sautéed, do not fire so that the crushed garlic will be blurred

12. when the smell of garlic, add half a bowl of water, tomato paste 2 tablespoons, 2 tablespoons of rice vinegar, soy sauce 1 tsp, boil

13. pour into a small bowl of starch, mix well and then add a small half a spoon of salt, once again, you can turn off the heat

14. p>14. Pour the sweet and sour sauce over the fish while it is still hot and serve