Braised carp is one of the common hot dish recipes in the family. As the main ingredient, carp is made of simple braised, cooked, and the color is yellow, the juice is delicious, non -tender and delicious, and the shape is extremely cute. There are already in China.It has a long history of eating.
Carp choice
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The practice of always braised carp
How to choose high -quality fresh fish
1. First of all, healthy fish.
2. The size is large and strong, the old fish is 25cm, the 2-year-old is 40-55cm, and the 3-year-old is 75cm or more.Not fat or thin.The head is wide, thick mouth, width of the shoulders, suitable hands shape, and powerful tail handle.
3. The color is bright and strong.
4. Beautiful patterns.
Practice of braised carp
Ingredients prepare carp, green onions, large ingredients, dried peppers, white vinegar, sugar, fatty meat, ginger, soy sauce, cooking wine.
Practice step 1. One carp, remove scales, remove the internal organs, cut one knife at the head and tail position, the same sides on both sides.
2. Eliminate the fishy line and draw a knife on the fish.
3. Open the fire, heat the wok, wipe the bottom and surroundings with ginger.
4. After the pot is heated, heat it, put the carp in, turn over low heat, and fry until the fish body is golden yellow.
5. Stir -fry the fat for a while, stir -fry the large ingredients, green onions, ginger, and chili, stir -fry in white sugar, and fry until the sugar is melted.
6. Stir -fry the white vinegar, cooking wine, soy sauce, add water, boil the heat, turn over low heat.
7. After the fire is boiled, simmer the low heat to 1520 minutes, put the soup dry, add some onion shreds.
Cooking techniques 1. When fried fish, wipe the bottom of the pan and the surroundings with ginger.
2. Heat the pot, heat the oil, and then put the fish.
Related tags： Catering
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