Ciba fish is a delicious recipe, and the main raw material is carp. This dish is salty and spicy, and it smells good.

Material: Carp (850g)

Seasoning: ginger (10g), salt (5g), soy sauce (30g), white sugar (20g), vinegar (10g), pepper (dried red tip) (5g), yellow wine (5g), monosodium glutamate (2g) and shallot (/kloc-).

Exercise:

1. Grass carp is cleaned after scaling and viscera removal. Cut off your head, then cut the fish evenly into small pieces of about 6 cm and put them in a big bowl.

2. Add shredded onion, Jiang Mo and minced garlic. Cut the dried pepper into sections with scissors, pour in, then pour in pepper, cooking wine and salt, and gently grasp it evenly with your hands.

3. Put the caught fish and seasoning into a sealed bag, seal it, and marinate it in the freezer for 7 days.

4.7 days later, take out the marinated fish pieces, thaw the fish until it is half dry, strip the seasoning from the fish and put it in a small bowl for later use.

5, put a little oil in the pot, when the fire is 70% hot, put the fish into the squid. Take out the fish kang after it is golden on both sides.

6. Pour the small ingredients of pickled fish into the pot, add soy sauce, sugar and a little cold water. After 20 seconds of fire, pour the fish back into the pot, cover the pot and cook for 2 minutes, open the lid to collect the juice, and cook a few drops of vinegar before taking out the pot to enhance the freshness of the fish pieces. Sprinkle sesame seeds after serving.