There is a secret to making braised carp delicious. I will tell you the recipe and steps. It is simple to make and delicious. Carp is very suitable for braised and eaten. The method of braised carp is very simple, that is, be careful not to break the skin when braizing the carp, so that the whole carp can be braised. What are the tips for braised mirror carp? Home-style recipe for braised carp

Ingredients: One mirror carp (about 700 grams), 1 dried chili, 3 cloves of garlic, appropriate amount of green onion

Detailed recipe:

Step 1: First cut open the belly of the carp, remove the internal organs from the belly of the fish, and remove the gills as well. Then clean the carp inside and out and put it on the chopping board. Use a knife to make cuts next to the fish head and tail. Use your hands to pull out the fish tendons on the back of the carp from the cuts on the fish head. Braise in soy sauce. Carp will not have an earthy smell.

Step 2: After pulling out the tendons on both sides of the carp's back, use a knife to cut 6-7 incisions on the back of both sides of the carp, so that it is easier to insert oil and salt. Wash and cut the fish maw and set aside. Wash the ginger and slice it with a knife. Wash the red pepper and cut it into small pieces with a knife and set aside.

Step 3. Now start the sauce. Pour an appropriate amount of salt, balsamic vinegar, soy sauce, white pepper, cooking wine, Worcestershire sauce into the bowl, then pour in an appropriate amount of water and stir evenly. Set aside.

Step 4: Pour cooking oil into the pot, heat the oil to 70%, add garlic and dried chili and stir-fry over high heat until fragrant.

Step 5: Put the processed carp into the pot and fry the carp until golden brown on both sides. (Be careful not to break the skin when turning the carp over and frying)

Step 6: Pour the prepared seasoning juice into the carp, cover the pot and simmer for 5 minutes. When the time is up, turn the carp over, cover the pot and simmer for 5 minutes. This carp is relatively large and needs to be cooked well.

Step 7: When the time is up, open the lid of the pot. After the juice is reduced over high heat, put the cooked carp into a plate and sprinkle with some chopped green onion. Tips

1. Whether the carp is braised or cooked in soup, the tendons on the back of the carp must be pulled out, so that the carp will not smell fishy after it is cooked.

2. When braised carp, pour more oil in the pot so that the skin will not break and the fish will not stick to the pot when frying.

3. The addition of balsamic vinegar to the braised carp sauce not only removes the fishy smell, but also enhances the freshness and tenderness of the fish. What are the tips for braised carp?

1. The braised carp must be slaughtered with fresh carp and then braised, so that the braised carp can be tender and delicious.

2. Before braised carp, remember to pull out the tendons from the back of the carp so that it will not be fishy.

3. When braised carp, be careful not to break the skin when frying the fish.

4. Adding some balsamic vinegar to the sauce of braised carp can increase the aroma and remove the fishy smell, and also make the fish taste fresh, tender and elastic. Conclusion

The preparation of braised carp is simple and you can usually figure it out at a glance. The main thing is to remove the tendons from the back of the carp so that the braised carp will not have an earthy smell. Also, when frying fish, be careful not to break the skin. If you are really afraid of breaking the skin, add more oil and fry the fish until it is set and the skin will not break. When braised carp, you can add seasonings according to your personal preference. If you are afraid of spicy food, you can skip adding chili peppers. I personally think that adding some dried chili peppers to the braised carp will make the braised carp taste very tender, spicy and delicious with rice.