Braised carp
1 fathead fish as the main material.
Seasoning salt, soy sauce, vinegar, monosodium glutamate, onion, ginger, garlic, star anise, cinnamon, cooking wine, blending oil, sugar, pepper powder and fragrant leaves.
The practice of braising fat fish in brown sauce
1. Scaled fish, eviscerated fish, washed fish, scraped fish, and fish salted with a little salt.
Prepare accessories
3. Heat the oil pan and fry the fish.
4. Add onion, ginger, garlic, star anise, cinnamon and fragrant leaves and stir-fry until fragrant.
5. Add appropriate amount of pepper powder.
Pour cooking wine
7. Pour in the right amount of soy sauce
8. Add more sugar
9. add salt
10. Add vinegar.
1 1. Pour a proper amount of water.
12. Add appropriate amount of perilla leaves, cover and stew for about 20 minutes.
13. Add appropriate amount of monosodium glutamate to taste.
Oil-splashed carp
Main ingredient carp 1
Seasoning salad oil, peanut oil, salt, soy sauce, onion, ginger, dried pepper, cooking wine, coriander and water.
The practice of splashing carp with oil
1. Go to both sides of the carp.
2. Add appropriate amount of water to the wok and add carp to boil.
3. After skimming the foam, add salt, cooking wine, monosodium glutamate and soy sauce, and bring to a boil with low heat.
Take out the fish and put it on a plate.
5. Sprinkle shredded onion, shredded ginger and pepper on the fish.
6. Add oil to the wok and heat it to 50% heat. Pour the oil in the wok evenly over the fish in the wok, and sprinkle with parsley.
Soft fried whitebait
500g of whitebait as the main ingredient.
Seasoning peanut oil salt 3g flour spiced powder 2g eggs 1.
Soft fried whitebait
1. Wash whitebait and control water.
2. Add flour, salt and spiced powder.
3. Mix well and marinate for 10 minute.
4. add another egg.
5. Stir well.
6. Add proper amount of peanut oil to the pot and heat it to 80%.
7. Add appropriate amount of whitebait in turn.
8. Fry in low heat.