Nowadays, whenever the local children come home on weekends, I always welcome him into the house with great joy, and then take out the good things that I usually can't bear to eat and serve him with delicious food. The little guy was very satisfied with this and sighed: it is better to live on campus and enjoy the same treatment as a VIP as soon as he gets home!

Hehe, after all, people only go home once a week, and I only wait for this day. On this day, as long as the little guy doesn't ask too much, I basically give everything! So when the little guy said he wanted to eat fish, I bought a big fish without saying anything. When I brought this completely cooked fish to the table, the boy immediately lit up: Wow, mom, are you entertaining a VIP? We used to have guests, so you cooked fish!

In the end, such a big fish was fixed by me and the indigenous children! The little guy was quite satisfied with his food. Of course, he didn't forget to praise me after eating: Mom, your cooking is getting better and better! After listening to his praise, I couldn't help feeling smug: hey, I haven't cooked for almost a week, and the boys still say that my cooking has improved? It seems that it is all the credit of this fish! Therefore, when you have guests at home in the future, it is very important to choose what kind of Caicai!

Raw materials:

A slaughtered carp (weighing about 680 grams).

Composition:

Pixian watercress, cooking wine, chicken powder, Jiang Mo, minced garlic, chopped green onion, chopped coriander, rice vinegar, sugar, starch and soy sauce.

Exercise:

1. Wash the slaughtered carp, as shown in the figure, cut the head and tail of the carp with a knife, and draw fishy lines (gently draw fishy lines while beating the fish's stomach with the back of the knife); Then, obliquely cut a few slices on the thick meat on both sides of the fish, apply cooking wine and a little salt, and marinate for about 20 minutes; Pixian watercress chopped for use;

2. Heat the oil in a hot pot, then add the pickled carp, fry the fish on one side with low fire, fry until both sides are golden, and take it out for later use;

3. Add minced ginger and garlic and Pixian watercress into the remaining oil in the pot, stir-fry red oil, then add about 400 ml of water, add appropriate amount of salt, chicken powder and sugar, bring to a boil, add the fried fish, and cook with low fire for about 65,438+00 minutes (during this period, the soup can be continuously poured on the fish with a spatula);

4. Take the fish out and put it in a plate and sprinkle with chopped green onion; Put the soup in the pot on the fire, add water starch to collect the juice, add a little soy sauce and rice vinegar, mix well, then pour it on the fish, and finally sprinkle a little chopped parsley.

Experience sharing:

1, the fishing line of carp must be pulled out to avoid fishy smell;

2. Before cooking, it is best to use special kitchen paper to absorb the water from the fish to avoid splashing oil after cooking;

3. When frying fish, the fire should not be too big. Wait until the fish is fried to one side before turning over. Don't flip it at will, lest the fish stick to the pot and cause damage; In case of sticking to the pan, turn off the fire, wait for a few minutes for the pan temperature to drop slightly, and then gently turn the fish with a spatula to make the fish turn over completely easily;

4, the amount of vinegar can not be too much, cooked before cooking;

5. Because Pixian watercress contains salt, please put salt properly.

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