Carp 1 (8 two or so)

Practice

1, carp washed in the front and back of the back of each 2 cuts (to help flavor), pay attention to the fish do not cut off the fish! 2, the pot to put a big bowl of water, add salt, ginger, cooking wine boiling, and then put in the fish, covered with a lid to boil for 10 minutes, you can lift up, but don't forget the middle of the turn to it! body oh! 3, while the fish is still cold, quickly sprinkle it with minced green onion, salt, chicken essence, cooking wine, soy sauce (1 tablespoon), pepper. 4, pour the oil in the pot, when it is hot, put in the chili pepper, ginger and garlic, copied 2 times and then poured on the fish. 5, fragrant scallion oil crucian carp out of the pot

Steamed crucian carp

Method

Raw materials

Live crucian carp 2 (about 750 grams), 25 grams of ham, 25 grams of asparagus, 50 grams of mushrooms, 5 grams of salt, 25 grams of wine, 5 grams of monosodium glutamate (MSG), 0. 5 grams of pepper, onion, ginger 10 grams of lard, 25 grams of lard.

Method

(a) the crucian carp scraped scales, gills, remove viscera, wash the black belly coat. Bamboo shoots, ham, mushrooms are cut into julienne for use.

(2) the crucian carp arranged in a long basin, above the ham, asparagus, mushroom, pepper, monosodium glutamate, salt, green onions, ginger, plus wine, pouring lard, steamed for 15 minutes, take out, remove green onions, ginger on the table.