Raw materials 500 grams of chub, 50 grams of garlic, 500 grams of vegetable oil (consumed 75 grams), 3 pickled chili peppers, 5 grams of sugar, 2 grams of vinegar, 15 grams of salt, 5 grams of red oil, 10 grams of ginger, 10 grams of green onions, 10 grams of soy sauce, 2 grams of wine, 2 grams of monosodium glutamate (MSG), 200 grams of broth and 5 grams of water-bean flour.

Practice

(1) Wash and cut the chub into 4 pieces and rub salt on them for flavor. Remove the seeds and tips of the pickled chili peppers.

(2) frying pan on a high flame, under the oil to seven mature, into the garlic slightly fried yellow fish, then into the fish block slightly fried, fish out.

(3) 50 grams of oil in the pot, put people garlic, pickled chili peppers, ginger fried flavor, add fish and broth, sugar, soy sauce, cooking wine, change to a small fire until the garlic is cooked, shoveling the fish into the plate, the pot of vinegar, monosodium glutamate, green onions, thickening with water soybean meal, dripping red oil, pouring in the fish into the body that is complete.

Features of this dish meat tender and fresh, garlic flavor beautiful

Because carp is freshwater fish, the meat will have a fishy taste, sweet and sour and stewed in the sauce of these two practices will cover the fishy taste, it is recommended that you extract the fishy glands (in the gills of the fish after two centimeters of the vertical knife to the bone, in the tail of the fish before the first five centimeters of the knife to the bone in the fish gills after the knife, the meat, you back to see a white spot like something that is fishy glands, with nails). (pull the fishy gland to slap the fish body, it will draw it out), as long as the fishy gland is drawn off, how to do will be delicious, I wish you happy eating oh.

Production:

① Carp scales, gills, guts, cleaned, on both sides of the body of the fish to play diagonal knife.

② frying pan add the right amount of water, put the carp boil, remove the foam, add salt, cooking wine, soy sauce, cooked over low heat, fish in the dish, will be shredded green onions and ginger, chili pepper sprinkled on the fish.

③ frying pan oil to 50 percent hot, the oil evenly poured on the fish in the pan, sprinkled with parsley that is.

Features:

The meat is tender and the fish smells good.

Features.