Garlic mud carp Linyi specialties in the boutique, the fish is smooth and tender, very much the characteristics of the LU cuisine big fish and meat, fragrant and not greasy, garlic and fish fresh organic combination together, unique flavor, unique flavor, is not to be missed. Garlic carp practice is as follows:

1, the carp pumped to fishy _, fish big if the belly on the knife, in order to quickly cooked. Note that the fish do not buy too big, too big if not good to do.

2, add water in the pot, add fish, as well as ginger, scallion, fennel, pepper grains, slow cooking over medium heat, open the pot with a little wine or white wine, and then cook for 10 minutes almost. Do not stew too long, or nutrition all run soup, unfortunately. Time is too short also not in, cook not through.

3, dissect the skin of the garlic to garlic children chopped to use.

4, will cook the fish out into the dish, wait a little two minutes, and then drain, with a spatula pressure, the top lightly sprinkled with a small layer of salt (how much to personal taste), pepper pepper, and then cut the minced garlic spread on.

5, the pot of fish soup poured (do not want to pour a little salt ah parsley ah sesame oil ah and so drink it), brush clean, on the stove, add peanut oil 2 two or so, while the oil is not hot, add a few red chili peppers (cut into two or three segments beforehand), slowly heating choking out the spicy flavor (do not want to eat chili peppers on the don't add it), and then add soy sauce (braised soy sauce or soy sauce, soy sauce, according to personal taste, it), at this time, if there is oyster sauce Slightly add some also in, quickly stir two, start the pot, evenly dripping to the fish.

6, on the table. If you want to look good, you can sprinkle some parsley.