Carp is a common fish in our country. Many fishing enthusiasts often catch. In addition to catfish, catfish are carp. There are beards on the mouth of carp, which is easier to distinguish.There are also many myths and legends about carp in ancient my country. Carp has always been a mascot of our country, but it is also an important ingredient. It will appear on the dining table. Steamed and braised carps are available.
The practice of always braised carp
Ingredient
1 carp, pork belly, shiitake mushrooms, red pepper, winter bamboo shoots, corn, carrot grains, vinegar, soy sauce, green onion ginger garlic, green garlic, peppercorns, star anise, salt, cooking wine, white sugar, Dianxian bean paste.
Method step 1. Machining the carp, remove the fishy thread, hit the horizontal knife, marinate with salt, pepper and cooking wine for a while;
2. Diced red pepper, pork belly, shiitake mushrooms, diced winter bamboo shoots, cut onion and garlic, slices of ginger, and bean paste, chopped with bean paste;
3. Heat the pan, add a little oil, fry the carp after oil heat, fry until golden on both sides, and remove the oil control;
4. Heat the pan again, add a little oil, green onion, ginger and garlic, and then add peppercorns, large ingredients and meat diced stir -fry;
5. After the incense is fragrant, stir -fry the red oil, then pour the winter bamboo shoots and stir fry, add the fried carp, cook in cooking wine, vinegar, soy sauce;
6. Add an appropriate amount of boiling water, turn it on and turn it into a low heat. Add sugar and season with salt. After 10 minutes, turn over, sprinkle various vegetables, and collect the juice on high heat.
When the small post comes out of the pot, the fish first comes out of the pot, and then pour the soup in the pot on the fish.
Practice of braised carp
The ingredients are prepared carp, garlic, cooking wine, pepper, salt, dried pepper, ginger, oil, octagonal.
Method step 1. Wash the carp to remove the fish scales, remove the fishy thread, put on a flower knife, use cooking wine, ginger slices, green onions and salt for half an hour;
2. Heat a little oil in the pot, add carp, fry until golden on both sides, remove it for use;
3. Put a little oil, add a little oil in the onion ginger garlic, dried pepper, pepper and star anise, and then add vinegar, soy sauce and cooking wine;
4. Add water and boil, add the fried carp, simmer for 20 minutes on low heat, and wait for the soup to collect it.
Small posts are fried with low heat, and the fish is not easy to stick to the pan and it is not easy to fried.

Related tags： Catering