Carp with scallion oil

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Compiled by Zhu Taizhi Shuangfu

Serial: Husband Cooks Publisher: Rural Reading Publishing House Author: Zhu Taizhi Shuangfu edited

Ingredients:

Carp 1 piece, appropriate amounts of shredded ginger and green onion, shredded dried chili pepper, salt, cooking wine, soy sauce, peanut oil and coriander.

Preparation:

① Remove the scales, gills and internal organs of the carp, and make diagonal cuts on both sides of the fish body.

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

③ Heat the wok with oil until it is 50% hot. Pour the oil evenly over the fish in the plate and sprinkle with coriander. Serve.

Features:

The meat is fresh and tender, with an attractive fish aroma.

Scallion oil carp

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[Main ingredients and auxiliary ingredients]

One fresh carp...750 grams of refined salt... ………7 grams

Shredded onion and ginger…………15 grams of MSG…………3 grams

Scallion pieces…………50 grams of cooking wine………… …6g

Pepper…………20g sesame oil…………50g

Soy sauce…………25g coriander stems…………5g

[Cooking method]

1. Scrape off the scales of fresh carp, remove the gills and internal organs, and wash with clean water. Cut the willow leaves with a knife spacing of 1 cm, deep enough to the bone.

2. Blanch the carp, control the water content, put it in the fish pond, sprinkle with refined salt, monosodium glutamate, and cooking wine to marinate slightly, then add shredded green onions and ginger.

3. Place the fish in a basket and steam until tender, remove the soup and sprinkle with coriander stems.

4. Add 50 grams of sesame oil to a frying spoon, add scallions and fry. When the green onions are browned, remove them and use them. Then add pepper and stir with a spoon, then pour in soy sauce and cook. Pour evenly over the fish. Serve.

[Key to the process]

1. Cut the carp first and boil it thoroughly with boiling water to remove its earthy smell.

2. When steaming fish, you must accurately control the time. It should not be too old and should be tender and cooked. The time is based on 10 minutes.

3. When frying scallion oil, if you use the locally produced "chicken leg scallions" with a strong spicy flavor, the flavor will be authentic.

[Flavour characteristics]

Carp has a long history of being used in cuisine. "The Book of Songs" says: "If it eats fish, it will be a carp in the river." It shows that carp has been a delicacy as far back as the Spring and Autumn Period. Shanxi Yellow River carp is a famous local specialty and has been used in food preparation for a long time. It has dazzling golden scales and is extremely plump. The largest one weighs five to six pounds, and the best one has a purple tail and yellow scales. The "scallion oil carp" made from this raw material has delicate meat, tender and delicious flavor. It is favored by gourmets and is a famous dish in Shanxi.