2: A carp, descaling, eviscerating and cleaning.
3: Cut a knife at the head and tail, and both sides are the same.
4. Remove fishy lines, pinch them with tweezers or with your left fingernail, twitch outward, and gently pat the fish body with your right hand.
5: Make a knife on the fish, both sides are the same.
6: Fire, heat the wok, and wipe the bottom and periphery of the wok with ginger.
7: Remove fishy lines, pinch them with tweezers or with your left fingernail, twitch outward, and gently pat the fish body with your right hand.
8: Make a knife on the fish, both sides are the same.
9: Fire, heat the wok, and wipe the bottom and periphery of the wok with ginger.
10: After the pot is heated, add oil to heat it, put the carp in, turn to low heat, and fry until the fish is golden on both sides.
1 1: Add the fat and fry for a while.
12: Add aniseed, onion, ginger and pepper and stir-fry until fragrant.
13: Add sugar and stir-fry until the sugar dissolves.
14: Add white vinegar, cooking wine and soy sauce and stir-fry.
15: Add clean water, bring to a boil with high fire, and turn to low heat.
16: After the fire boils, simmer for 15~20 minutes, drain the soup and add some shredded onion.
17: Cooked carp, sweet and salty, very delicious.
Tips
1, when frying fish, first wipe the bottom of the pot and the periphery with ginger, which is not easy to touch the pot.
2, the pot should be heated, the oil should be heated before releasing the fish.
3. Put the fish in the pot, and don't turn it back and forth until the skin of the fish is golden brown, so as to avoid being broken. foodstuff
Ingredients
Carp 1 piece
ingredients
Proper amount of oil
Chicken essence 1g
Soy sauce 4g
Sugar 2g
Bean paste 3g
Cooking wine 10g
Appropriate amount of white pepper
Shisanxiang 1.5g
Ginger 3 tablets
Garlic 2 petals
Appropriate amount of chives
step
1. Prepare materials, slaughter carp in advance, remove scales, intestines and fishy lines, and clean them up.
2. Chop shallots into onion knots; Cut a little chopped green onion, 3 slices of ginger and 2 cloves of garlic.
3. Fill the clean fish belly with onion knots, add 5g cooking wine, salt 1g, white pepper, shredded ginger and pickling 15 minutes to remove fishy smell.
4. Pickled fish take out onion knots, dry the water with kitchen paper towels, and evenly pat a thin layer of dry starch.
5. Pour the oil in the pot, and the amount of oil is less than half of the fish. After heating, put the fish into frying.
6. Fry until both sides of the fish turn yellow.
7. Leave a proper amount of oil in the pot and saute the remaining shredded ginger, scallion and minced garlic.
8. Turn off the fire and add a proper amount of Pixian bean paste to stir fry.
9. Add 500ml of water, soy sauce, cooking wine, balsamic vinegar, sugar and chicken essence to boil.
10. After the soup is boiled, turn to low heat, put the fried fish in, and then add a proper amount of thirteen spices.
1 1. In order to better remove the fishy smell, cook the fish with the lid open; Cook slowly for about 5 minutes, and remember to pour the soup evenly on the fish halfway.
12. When the soup remains13, turn on the fire to collect the juice and sprinkle with chopped green onion.
Tips
1. Skills of frying fish: 1. First, wash the pan, dry it and heat it. Put a layer of ginger juice on the bottom of the pan with fresh ginger, then heat it with oil, and fry the fish in oil, so that the fish skin will not stick to the pan. 2. Wash the fish (big knots into pieces) with a layer of egg paste, then fry it in the pan, and turn the other side over when it is golden brown, so as not to stick to the pan. 3. Wash the fish and fish pieces with a thin layer of flour and fry them in an oil pan, which can make the fish shape complete and the fish skin not stick to the pan. 4. Before frying, marinate the fish or fish pieces with fine salt and cooking wine, and then put them in the oil pan, which can also make the fish skin not stick to the pan. 2. When adding bean paste, turn off the heat and stir-fry until fragrant because the higher the temperature, the more salty the bean paste will become. Main materials: carp 1 strip, salt 1/4 tsp, and proper amount of flour.
Ingredients: 50 grams of pickled mustard tuber, mushrooms, winter bamboo shoots and peas, and 0/00 gram of pork belly powder/kloc.
Half a onion, 2 slices of ginger and 3 cloves of garlic.
Seasoning: Pixian bean paste 1+ 1/2 tablespoons, cooking wine 2 tablespoons, soy sauce 1/2 tablespoons, soy sauce 1/2 tablespoons.
White pepper 1 4 tsp, water 1 small bowl, sugar12 tsp, balsamic vinegar1tsp.
Practice:
1。 Fish scales, internal organs, surface with oblique knife. 1/4 tsp salt, rub it evenly in your hand and apply it to the surface and stomach of the fish.
2。 Cut the onion into chopped green onion and mince the ginger and garlic. Dice mustard tuber, winter bamboo shoots and mushrooms for later use.
3。 Coat both sides of the fish with flour.
4。 Heat the oil in the pan and fry the fish until golden on both sides.
5。 Put a little oil in the pot, first add minced meat and stir-fry until the oil comes out, then add minced onion, ginger and garlic and stir-fry until fragrant.
6。 Add diced mushrooms, diced bamboo shoots, diced mustard tuber and peas and stir well.
7。 Add bean paste and stir-fry red oil.
8。 Add water, soy sauce, soy sauce, cooking wine, white pepper, sugar and balsamic vinegar and bring to a boil.
9。 Add the fried fish and simmer for 20 minutes. You can turn the fish over once in the middle and cook until there is a small amount of soup left.
Tips:
1。 When frying fish, the pan oil should be 8 or 9 minutes hot, and the whole frying process should only be turned over once, and both sides should be browned, so don't always touch it. So it won't rot. Generally speaking, you can turn off the heat when frying until 7 or 8 minutes are cooked. Because it needs to be fired later. When fried for a long time, the fish will get old and the surface will be sticky.
2。 If you are a comrade with a bad stomach, reduce the amount of bean paste and remove the sugar, which is as delicious as vinegar!