Hello, everyone, this is simple food! New Year's Eve is the most important part of China New Year. Wandering wanderers are not far from Wan Li to go home, just for this reunion dinner! The most important dish on the dining table is a delicious carp, not only because of its delicious meat and rich nutrition, but also because of its auspicious meaning. Eating carp auspicious in the New Year is more than enough every year, which adds to the festive atmosphere. ...

There are many ways to make carp fish, such as braising in soy sauce, dry frying, steaming, making soup and so on! However, in our place, the favorite practice of the whole family is "frying and stewing". You may not know much about this cooking method, but it actually means literally. First fry the carp into golden brown on both sides, and then stew with various accessories!

The stewed carp is delicious and tender, and the soup is thick and mellow. It is the best choice for drinking or eating! Here are the specific methods, please have a look. ...

Ingredients: fresh carp, pork belly, onion ginger, star anise, oyster sauce, soy sauce, balsamic vinegar, sugar, flour, coriander and cooking wine.

Practice, 1: Buy back the carp, slaughter and clean it, and remove the blood from the fish line and bones.

2: Put a flower knife on each side of the fish, cut the pork belly into thick slices, cut the onion and ginger into sections, and wash and cut the parsley into pieces for later use.

3: Heat the wok, add a little soybean oil, put the carp that has been evenly powdered into the wok, fry both sides on medium heat, and remove the oil control.

4: Add cooking oil to another pot, add star anise and stir-fry, then add pork belly and onion ginger and stir-fry with cooking wine, soy sauce, oyster sauce and vinegar.

5: Then add water to boil, add fried carp, add salt and sugar to taste, add a little soy sauce to color, and simmer for 40 minutes.

6: finally, collect the juice until it is thick, and then take it out of the pot. Sprinkle a little coriander powder and you can eat it. Fried and stewed carp is finished!

Overview of technical points:

1: The bought carp must be cleaned, especially the black membrane and fish blood on the abdomen, which is the culprit with a strong smell!

2: pat the flour evenly when frying, remember that it is flour, not starch. Don't turn it over after putting it in the pot, and fry the other side after putting it away!

3: When frying the wok, we must stir-fry the star anise, onion ginger and pork belly, which is related to the success or failure of this dish. Very critical!

Put a little more balsamic vinegar when stewing, and the stewed fish should be sour. Stew for at least 40 minutes.

5: Remember, don't add water halfway, and don't add any water. When you finally collect the juice, you should watch it at any time to avoid pasting the bottom.