Instruments: carp 2-3 pounds, pork 2-3 two, green onions, ginger, garlic, cilantro, carrots, pepper, soy sauce, salt, sugar, vinegar, cooking wine.

Practice:

1, first ready to take out the viscera in the Li Yu scraped fish scales after cleaning, and with a knife on both sides of the fish are slanting slice a few times, so that it is convenient to taste, cut and then ready to use, and then sliced pork, thin and thick can be moderate.

2, and then the ready onion, ginger and garlic are clean, first of all, the white onion cut about three centimeters of a section cut into scallions, while the ginger is cut into thin slices, carrots cleaned into thin slices of the same standby.

3, in the pot into the right amount of cooking oil, oil is hot and put into the three spices, pepper, thin ginger, garlic, carrots, pork and other ingredients, and so on almost the time and then put into the right amount of water, and finally put in in addition to the vinegar, wine, parsley in order to remove the fishy flavor.

4, fry the fish until golden brown on both sides into the pot, cover the pot with a lid and stew for 20 minutes.

Two, sweet and sour carp

Ingredients: carp a soy sauce, salt, monosodium glutamate, cooking wine, vinegar, sugar, wet starch, each moderate.

Practice:

1, kill the fish clean, then cut two 3 cm mouth on the back of the fish, and then the salt and wine into which a little marinated and standby, and then a variety of ready to seasoning into a gravy standby;

2, sprinkled with wet starch at the mouth of the knife and then in the seventy percent of the hot oil fried to the skin hardened, and then moved to a slight fire dipping and frying for three minutes, and then placed on the high fire! In the frying until golden brown fish out of the plate, with the hands of the fish to pinch loose. At this time and then the onion ginger garlic into the pot to fry out the flavor and pour into a good gravy, blistering with the boiling oil of the fried fish into the juice, a quick slight frying quickly poured onto the fish can be eaten.

Three, steamed carp

Ingredients: carp, ginger, pepper, soy sauce.

Practice:

1, first clean the carp, and then cut a knife in the place away from the gills, this place a white thing, this is a gland. This time you can gently pat the fish body,, so that this gland can be easily drawn out, so that the fish meat will not be fishy.

2, and then in the fish on both sides of the diagonal cut a few cuts, at the same time in the breach stuffed with slices of ginger, fish belly also stuffed with slices of ginger. In the pot into the right amount of water, wait until boiling and then put the fish on the over to steam for about 15-20 minutes.

3, then put the right amount of cooking oil in the pot, after the heat into the peppercorns fried, and then turn off the fire directly to the oil splashed on the fish, so a delicious steamed carp is done. For carp how to do delicious problems, this is also a simple and delicious practice.