Many people have heard the story of carp jumping in dragons. The day before yesterday, A Meow bought a carp and let it jump.The taste and taste of this carp are good, and the common practices of red -handed carp are not difficult to learn. Therefore, in order to make it better, A Meow specially picked several methods.
Preted practice of braised carp
The ingredients are prepared carp, shallots, ginger, big ingredients, fat, dried chili, sugar, white vinegar, soy sauce, cooking wine.
Method step 1. Put the carp to the scales, internal organs, clean the tail after cleaning, remove the fishy thread;
2. Draw the knife on the fish, the same sides the same;
3. Open the heat, heat the wok, wipe the bottom and around the pot with ginger. After the pot is heated, heat the heat, put the carp into the low heat, and fry until the two sides of the fish body are golden brown;
4. Stir in the fat for a while, add the scent of the big ingredients, green onions, ginger, and peppers;
5. Put sugar in sugar, stir -fry sugar to dissolve, cook white vinegar, cooking wine, soy sauce and stir -fry;
6. Add water, boil the heat, turn to low heat for 15 ~ 20 minutes, put the soup dry, add some onion shreds.
Small tips are put into the pot, do not turn it back and forth until the fish skin is cooked with golden yellow to avoid crushing.
Preted practice of braised carp
Prepare a carp in ingredients, an appropriate amount of oil, 1 gram of chicken essence, 4 grams of soy sauce, 2 grams of sugar, 3 grams of bean paste, 10 grams of cooking wine, appropriate amount of white pepper powder, 1.5 grams of thirteen incense, ginger slices, garlic cloves, appropriate amounts.
Method steps 1. Patfall slaughter, remove scales, remove fishy lines, and handle cleanliness;
2. Put the shallots into shallots, cut a little green onion, cut the ginger four, and cut the minced garlic;
3. Put the onion nodes in the clean fish belly, add 5 grams of wine, 1 gram of salt, white pepper powder, ginger and garlic, salt for 15 minutes;
4. Take out the marinated fish out of the shallots, shoot dry starch, put it in the oil pan and fry until the two sides become yellow;
5. Leave an appropriate amount of oil in the pot, make the remaining ginger, white onion, minced garlic, and stir -fry the bean paste after turning off the heat;
6. Add 500ml of water, soy sauce, cooking wine, vinegar, sugar, chicken essence, and turn over low heat after the fire is boiled;
7. Put the fried fish in the pot, add an appropriate amount of thirteen incense, and boil the lid for 5 minutes;
8. Get the juice on the high fire and sprinkle with green onions.
After the tips are washed, the pot is washed with ginger, and then frying fish, which is not easy to stick to the pan.

Related tags： Catering