NO.1 Steamed carp
Prepare the following ingredients: 1 carp, salt 1/2 teaspoon, 3 green onions ginger, 10 grams of cooking wine, 1 teaspoon of steamed, 2 tablespoons of soy sauce
Specifically, the following: carp scaling to remove viscera, clean, with a knife tilted at a 45-degree angle, in the body of the fish to cut a few cuts, about 2 centimeters deep, 5 centimeters apart between each cut, in the body of the fish on the opposite side of the raw! Sprinkle with salt and cooking wine, rub with your hands and marinate for 10 minutes. Cut the green onion into pieces, slice the ginger, spread the green onion pieces on a plate, put the fish, in the cut of the fish body, put a piece of ginger, the other half of the fish belly, steamer steamer after the fish in the pot to steam for 10-12 minutes, and then prepare a little bit of shredded chili peppers, ginger, green onion shredded and put aside! When the fish steamed, out of the pouring soup, and then dripping steamed fish soy sauce, and then sprinkled with shredded green onions, ginger and chili peppers, burn some hot oil can be exploded!
NO.2 braised carp
Prepare the following ingredients: 1 carp, 5 grams of ginger, 5 grams of green onion, 10 milliliters of cooking oil, anise 1, 5 grams of dark soy sauce, 2 grams of salt, 2 grams of sugar
Specifically, the following: carp scaling, gutting, take out the ichthyological line, hit the diagonal knife, pan into the oil, pan-fried until golden brown on both sides, add ginger, green onion, anise, dark soy sauce, add water! Boil, put salt, sugar, boil over high heat until the juice, end out can be!
NO.3 Sweet and Sour Carp
Prepare the following ingredients: 1 carp, 1 egg, 2 tablespoons of flour, peanut oil, 1 tablespoon of salt, 8 cloves of garlic, 1 small spoon of soy sauce, 2 tablespoons of rice vinegar, 1 tablespoon of starch, half a bowl of water starch, 2 tablespoons of ketchup, 1 bowl of water
Specifically, the following: carp cleaned up and then pumped off the fishy tendons, and then tilt the knife to 45-degree angle to the fish evenly cut diagonal slice, add salt 1 spoon, inside and outside the fish body under the hands of the salt will be wiped well, add 2 tablespoons of flour in the basin, starch 1 spoon, 1 egg, 1 bowl of water, mixed into a paste will be put into the fish, lifting the tail of the fish, the fish through the whole body hung on the batter, come out and then in the fish body on both sides are sprinkled with a layer of dry flour, and shaking off the excess, the pan into the oil enough to be 70% of the heat, will be curved into a fish When the pan is seventy percent hot, bend the fish into an arc and fry it over low heat. Frying can use two spatulas to hold down the carp stereotypes, will be fried on both sides until slightly yellow, fish cooked through, can be fished out, fished out of the fish a little cooled for a while, or cooled through the line, and then back to the pot to fry for the second time, has been to use a small fire, to prevent the skin from scorching, fried to the fish through the body of the fish can be fished into the fish plate, the tail up to the put, another pot, put a little oil, small fire, when the oil temperature is hot, add crushed garlic sauteed incense, don't be a big fire so that the crushed garlic will be paste out of the When you smell the garlic flavor, add half a bowl of water, 2 tablespoons of tomato paste, 2 tablespoons of rice vinegar, 1 small spoon of soy sauce, boil, pour into the water starch in a small bowl of half a bowl, mix well and add a small half a spoon of salt, once again boiled can turn off the fire, while hot, sweet and sour sauce poured on the fish can be served!
NO.4 Spicy roasted carp
Prepare the following ingredients: carp 1, salt 1 teaspoon, onion, ginger, garlic, water starch, 1 tablespoon of pepper, pepper 1 teaspoon, 1 tablespoon of vegetable oil, water
Specifically, the method is as follows: carp processing clean, in the body of the diagonal cut a few cuts with salt, pepper marinade ahead of time on the marinade, garlic, ginger, onion diagonal knife cut section! Standby, fish into the pan fried to both sides of the golden brown after the pan to stay in the bottom of the oil, hot onion, ginger and garlic after bursting into the chopped pepper continue to stir-fry, into the fried fish, add soy sauce, sugar, salt and other seasonings to seasoning, add boiling water, high heat to urge to open to a small fire, cover the lid of the pot to burn, burned to the broth to close off more than half of the fish can be the first sheng out of the pot of the remaining broth with water starch to thicken a thin gravy, poured in the fish out of the!
NO.5 carp and radish soup
Preparation of the following ingredients: carp 1, radish half, salt 1 teaspoon, 1 teaspoon of chicken essence, 1 piece of ginger, 1 teaspoon of cooking wine
The specific method is as follows: radish julienne standby, the first carp clean, remove the fishy line! Then hit the knife flower, the surface of the fish sprinkled with salt coated evenly, and then coated with cooking wine, and then start the pan with oil to heat, throw some ginger to fry, and then put the carp in the pan fried to both sides of the golden, and then pour in the right amount of boiling water, high heat to boil, boil sprinkled with cut radish shreds, add 1 teaspoon of chicken broth, stewing for 15 minutes, out of the pot before adding salt to taste can be!
NO.6 Sauerkraut
Prepare the following ingredients: 600 grams of carp, 300 grams of sauerkraut, 5 grams of salt, 10 grams of soy sauce, monosodium glutamate (MSG), 10 grams of green onions, 10 grams of ginger, 15 grams of garlic, 3 grams of peppercorns, 10 grams of cooking wine, 20 grams of cornstarch, 5 grams of pepper, 30 grams of egg whites
Specifically, as follows: remove the gills of the carp to remove the scales and viscera, butchered! clean, take out the fish head fish bone, cut the size of the fish slices, plus ginger, salt, monosodium glutamate, pepper, starch, egg white, grasp the sizing, marinate for half an hour, scallion segments, garlic pat, ginger slices, will be sauerkraut poured into a bowl to be used, the pot of oil, high heat, oil hot pepper, scallion segments, garlic, ginger slices incense, into the sauerkraut, stir fry slowly over a low heat for 1 minute, pour into the boiling water, high heat boiling, into the fish head fish bones over high heat for 5 minutes, down into the slices, add flavor of the fish head and bone. minutes, down into the piece, add monosodium glutamate, pepper, stew for a short while, see the fish section on both sides of all white half a minute after the pot!