Instructions: carp a, Sichuan salt cooking wine, pork fat and lean minced ginger, garlic, pickled chili soy sauce, sugar, pepper, green onions to prepare the right amount.

Operation: 1, the carp on both sides of the several knives, to Sichuan salt, cooking wine marinated in flavor;

2, the pot of oil to eighty percent of the heat, the fish fried to golden brown;

3, the pot of oil, under the minced pork, sugar, Sichuan salt, cooking wine, pepper, and fresh broth, ginger, garlic, chili peppers, soy sauce, burned until the juice is dry, the pot of plate.

Sweet and sour fish

Main ingredient: carp

Seasoning: vinegar, sugar, minced green onion, minced ginger, soy sauce, refined salt, wet starch, meat broth

Practice:

1, the fish will be removed from the scales, take out the viscera, dig out the two gills, wash. Every about 1.3 cm distance, the first straight graver (1.6 cm deep), and then oblique graver (2 cm deep), and then lift the fish tail to make the knife mouth open, the fine salt sprinkled into the knife mouth inside a little pickle, and then in the fish circumference of the knife mouth, evenly coated with a layer of wet starch paste.

2, will be peanut oil Pour into the spoon, in the high fire to seven mature, handheld fish tail into the oil, its mouth immediately open. At this time with a spatula to drag the fish so as not to stick to the bottom of the pot, fried for 2 minutes, and then turned over and fried for 2 minutes. Turn the fish over and fry for 2 minutes. Then flatten the fish and press the head into the oil with a spatula for 2 minutes. Fry the fish for about 8 minutes, and when all the fish is golden brown, remove and arrange on a plate.

3, frying spoon with peanut oil, burned to six mature is, into the onion, ginger, garlic, cooking vinegar, soy sauce, in the addition of broth, sugar, wet starch boil into sweet and sour sauce, with a frying spoon scooped out, quickly poured into the fish above that is complete.