How to eat crispy carp, what are the eighteen ways to make crispy carp in Zhongshan?

First, the brittle reflection of double brilliance.

Ingredients: 1000 grams of crispy grass carp belly, 250 grams of crispy grass carp skin, 250 grams of beaten fish greens.

Ingredients: 400 grams of asparagus, 150 grams of kidney beans, 50 grams of white pulp, 50 grams of green and red peppers.

Flavoring: salt, sugar, chicken powder, Japanese mustard, eggs to prepare the western sauce.

Production process: 1. Stuff the beaten fish greens into the crispy grass carp skin, fry them over low heat, and change them into an olive horn shape for later use.

2. Cut the crispy grass carp belly into 1 cm wide and 5 cm long strips, marinate and set aside.

3. Cut the asparagus into small pieces (10 strips) about 8 cm long, then use the asparagus segments, and change the green and red peppers into olive horns for later use.

4. Blanch the asparagus, simmer it, and put it on the crispy grass carp belly cut into strips in a chrysanthemum shape and put it on the side of the plate.

5. Put oil in the pot, put in the ingredients and main ingredients and fry after the oil is hot, add the prepared stuffed fish skin, thicken and season on the plate.

6. Put on the plate and use the western juice to hook it into a flower-shaped edge.

Second, the fish emperor enters the phoenix's nest.

Ingredients: 150 grams of ginkgo, 250 grams of crispy carp, 100 grams of kale, 100 grams of bell pepper, 100 grams of cashew nuts, one large taro and six small.

Flavor: ginger slices, garlic slices, green onion olive.

Production process: 1. Wash and cut the crispy pork belly into cubes, marinate and set aside.

2. Fry the cashew nuts, peel the ginkgo biloba, wash the kale and bell pepper and cut into cubes for later use.

3. Pull the crispy carp oil and set aside.

4. Blanch the ginkgo, kale, and bell pepper together with boiling water and drain the water for later use.

5. Put oil in the pot, add ginger, garlic slices, green onion and olives to stir-fry until fragrant, put down the kale grains, bell peppers, ginkgo biloba, crispy pork belly and stir-fry together, put oil, seasoning, thickening, and tail oil, and serve on the plate.

Features: Crispy and refreshing, non-greasy.

3. Baked fish belly in a disc.

Production process: 1. Pick up the crispy grass carp, cut the belly into 1 cm wide and 5 cm long strips for later use.

2. Prepare the slices of fish belly secretly, burn them to five ripe over slow fire, and pick them up for later use.

3. Mix the crispy fish belly with salt and secret seasoning.

4. Roast the disc: put down the ingredients, ingredients, sand ginger, garlic, shallots, stir-fry until fragrant, then put down the secret fish belly and fry it in the disc, and finally cut the flower type with red and green peppers, stir-fry the sesame seeds, and the cashew nuts should also be secretly prepared, and they can be mixed together on it.

Fourth, there is more than every year.

Ingredients: 600 grams of crispy grass carp, 150 grams of sweet and sour meat, 1 egg yolk, 100 grams of corn starch, a little custard powder.

Method: Cut the fish body into a butterfly shape, add corn starch, put it in an oil pan to fry it dry, and then put in the sweet and sour pot.

5. Happy fish skin.

Ingredients: 100 grams of crispy grass carp skin, 3 grams of minced ginger, 2 grams of minced garlic, 2 grams of coriander, 2 grams of parsley, 2 grams of cooked sesame seeds.

Flavoring: 3 grams of salt, 2 grams of monosodium glutamate, 1 gram of sugar, 1 gram of aged vinegar, 2 grams of soy sauce, 2 grams of sesame oil, 2 grams of Sichuan pepper oil, 2 grams of red oil.

Method: 1. Cut the fish skin into small pieces with an oblique knife, soak it in boiling water, and remove it to cool; Parsley, parsley finely chopped.

2. Put the fish skin into a basin, add salt, monosodium glutamate, sugar, aged vinegar, soy sauce, sesame oil, pepper oil, red oil, minced ginger, minced garlic, minced coriander, minced celery.

3. Mix well and put on a plate, then sprinkle with sesame seeds.

It is a good choice to use it for hot pot.

Gluten red stewed crispy carp ingredients:

One pound of crispy grass carp, half a pound of fried gluten, two celery, a few slices of ginger, and 5 garlic cloves.

Method: Marinate the crispy grass carp with white pepper and cooking wine for 15 minutes, then fry both sides in oil until golden brown.

Heat oil in a wok, pour in ginger and garlic to burst the fragrance, then add the fried crispy grass carp and stir-fry evenly. Add the sauce and a large bowl of water (I used hoisin sauce), then pour in the fried gluten and simmer until the crispy carp, grass carp and gluten are tender. Add the parsley and stir-fry slightly, and then you can put it on a plate.

Braised crispy carp with oyster sauce, crispy carp with scallion oil, stir-fried crispy carp with spice and fungus with pepper and eryngery, fried crispy carp, braised mutton with crispy carp, fried crispy carp with snow peas, crispy carp soaked in shredded tangerine peel and ginger, stir-fried crispy carp with garlic and snow peas, boiled crispy carp, fried crispy carp with black fungus with eggs, crispy grass carp with broccoli, stir-fried crispy carp with white sauce, braised chicken with crispy pork bones.

Here's how to make braised crispy carp with oyster sauce:

Ingredients: 800g of crispy carp.

Excipients: appropriate amount of oil, appropriate amount of oyster sauce, appropriate amount of ginger, appropriate amount of chives, appropriate amount of garlic, 1 chili pepper.

1. Cut the ingredients.

2. Wash and slice the crispy carp.

3. Heat the oil in the pan and put the chopped crispy carp into the pot.

4. Add shredded ginger and minced garlic, fry for a few minutes, and stir-fry during the frying process.

5. Add oyster sauce and a small amount of water.

6. Stir well, cover and simmer for a few minutes.

7. After the fish is cooked, add shredded chili peppers and green onions, and stir-fry for one or two minutes.

8. Stir-fry and serve.

How to stir-fry crispy meat carp with pepper and oyster mushroom fungus:

Ingredients: 500g of crispy grass carp.

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of light soy sauce, appropriate amount of rice wine, appropriate amount of pepper, 5 green peppers, 150g of black fungus, 150g of king oyster mushroom, appropriate amount of garlic, appropriate amount of shallots, appropriate amount of ginger.

1. Wash and cut the crispy grass carp, add an appropriate amount of light soy sauce, rice wine, and salt and mix well for later use.

2. Wash and slice the oyster mushrooms and set aside.

3. Wash the black fungus and set aside.

4. Wash and shred the green peppers, chop the green onions, ginger and garlic for later use.

5. Pour an appropriate amount of oil into the pot and fry the ginger and garlic in hot oil until fragrant.

6. Pour in the black fungus and stir-fry.

7. Add the oyster mushrooms and stir-fry together.

8. Add an appropriate amount of light soy sauce and salt and stir well.

9. Add the marinated crispy grass carp fillets and stir-fry.

10. Add green peppers and stir well, pour in an appropriate amount of rice wine, add pepper and stir well to taste.

11. Finally, sprinkle with chopped green onions.

12. a finished product.

Ingredients: 1 kg of crispy carp, 3 slices of ginger, 2 cloves of garlic, 1 shallot, appropriate amount of soy sauce, a little liquor, appropriate amount of oyster sauce, appropriate amount of salt, appropriate amount of peanut oil, appropriate amount of corn starch, 1 spicy rice.

Production steps: 1. Clean the fish with water, then cut it into thin slices, if you want to be more convenient, just ask the fishmonger to cut the fish. Then add salt, soy sauce and cooking oil and marinate for 15 minutes.

2. Add cornstarch to the fish fillet before putting it in the pot, mix evenly and set aside.

3. Finely chop the garlic, slice the ginger, cut the chives into sections, and cut the millet into small pieces for later use.

4. Heat the pan with cold oil, add garlic and ginger slices and stir-fry until fragrant.

5. Put in the fish fillets and stir-fry over high heat until 8 mature, pour a little white wine on the side of the pot to remove a little fishy smell.

6. Add soy sauce and oyster sauce and stir-fry evenly. You don't need to put too much soy sauce and oyster sauce because salt and soy sauce are added to the marinade before.

7. Add chives and millet spicy and stir-fry before cooking. If you don't eat spicy, you can do without chili, it's just as delicious.

8. Finished product drawing.

Crispy carp, many people in many places think that it is grass carp, only when you eat it to know the difference between the two, and even at the age of Bi there are people who read the wrong name. So, how do you pronounce crunchy carp? How do you make crispy carp delicious?

How to read crispy carp Many people hear about crispy carp for the first time, and they often pronounce it as crispy meat belly fish, after all, people's pinyin habits are mostly read halfway.

The correct pinyin pronunciation is: [cuì] ròu] [huàn].

How to make crispy carp delicious Crispy carp, native to the Changjiang Reservoir in Zhongshan, Guangdong Province, is a famous and special aquatic product raised by using the mineral water of the reservoir, feeding concentrate feed, and using the intensive breeding method of living water. It is named for its firm, refreshing, and crispy meat.

Hot pot whole fish feast

Mountain spring water, fish tail and fish backbone as the soup base, add a few slices of shredded ginger and green onions. Slice the boneless fish, grind the bone-based fish into dumplings and fish balls, put the fish in the pot, and the fish body can be eaten from transparent to white in 3-4 seconds.

Fried shark fin with garlic

Fish bones that are not snacks are better than snacks, and friends who like to eat fried food must not miss the ——!

The meat quality of the shark fin part is the highest fat content, and the shark fin of the crispy carp is no exception, the meat quality is softer than other parts, but it will not be as soft as other fish to melt in the mouth, or with a hint of chewiness, the hot oil stir-fry the garlic fragrance, the shark fin is wrapped in flour liquid, fried to golden brown, the meat is crispy on the outside and tender and firm on the inside, it is very suitable for pan-frying, and secondly, the pan-fried can also seal the fat, oil and water in the shark fin, and it tastes more delicious.

Baked fish belly with soy sauce

The fish belly is the smoothest part of the crispy grass carp body, and the soy sauce is steamed to reveal the original flavor of the fish belly without adding other auxiliary seasonings except for ginger and green onion and soy sauce. The steamed fish belly is rolled one by one, which is very attractive, and it is meat when you bite down, and it has the unique fragrance of fish belly while chewing it, and the fish meat is fragrant and tender and smooth by the soy sauce, which is very delicious.

Dry-pan fillet

The enduring classic dish, the fish fillet is cut just right, the fish fillet is added to the green onion, ginger and garlic after the oil is stir-fried, of course, don't forget the chili pepper, if you like hemp, you can add a little pepper in moderation. Spicy and delicious, with a slight tingling taste. Don't rush to eat it, because it's a dry pot, so the taste will only get better and better, and you need to taste it slowly.

Can crispy carp only be raised in Zhongshan Because crispy carp was first bred in the Yangtze River Reservoir in Zhongshan, due to the good water quality and the feed is pure natural coarse grain, resulting in the meat quality of ordinary grass carp is firm and delicious, so the variety is cultivated in Zhongshan.

Finally, in Zhongshan Dongsheng Town, a large area of aquaculture was promoted, and promoted to the whole country.

Therefore, the cultivation of crispy carp relies on water quality and cultivation technology, and Zhongshan has rich experience in this area, which is difficult to imitate elsewhere, so most of the crispy carp today are produced in Zhongshan.

The common ones are braised chicken with crispy carp bones.

Ingredients: 350 grams of crispy grass carp bones, 1000 grams of chicken.

Excipients: appropriate amount of peanut oil, appropriate amount of salt, appropriate amount of sugar, appropriate amount of corn starch, 3 grams of cooking wine, 2 slices of ginger, appropriate amount of pepper, appropriate amount of light soy sauce.

1. Chop the chicken pieces, season with salt, sugar, pepper, wine and oil 2. Marinate the fish bones with salt for a while.

3. Then wash it and drain it with a kitchen paper towel.

5. Fry on both sides until fragrant.

6. Add the chicken.

7. Pour 3 grams of cooking wine and stir-fry.

8. Pour in water.

9. Add an appropriate amount of light soy sauce.

10. Cover the pot and simmer for 20 minutes.

11. Finally, thicken the juice with cornstarch.

12. Finished product drawing.

Ingredients: 550g grass carp

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of light soy sauce, appropriate amount of garlic.

Step: Step 1: Wash the grass carp meat.

Step 2: Add an appropriate amount of salt to taste.

Step 3: Fry the fish in a hot oil pan.

Step 4: Fry until browned, then fry on the reverse side.

Step 5: Fry the fish with an appropriate amount of light soy sauce, cover the pot and simmer over low heat for about 1 minute.

Step 6: The fried grass carp is out of the pan.

Ingredients: 600g of crispy carp

Appropriate amount of excipient oil.

Ginger to taste, garlic to taste.

Coriander to taste. Appropriate amount of green onion, light soy sauce to taste.

Step 1Clean up the crispy carp and cut it into large pieces and arrange it into a plate;

2.Spread with shredded ginger and drizzle in a little oil; Cook for about 6 minutes until cooked;

3.Then take it out and pour out the water after steaming the fish;

4.Heat the oil in a pan and fry the garlic until fragrant;

5.Pour in light soy sauce;

6.Add the chopped coriander and green onion and turn off the heat;

7.Pour the prepared scallion sauce over the steamed fish

Tips: The fish can be steamed until it is just cooked, if it is too cooked, the meat will not be crispy, and if it is cut too thinly, the meat will not be crispy!

Ingredients: 550g grass carp

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of light soy sauce, appropriate amount of garlic.

Step: Step 1: Wash the grass carp meat.

Step 2: Add an appropriate amount of salt to taste.

Step 3: Fry the fish in a hot oil pan.

Step 4: Fry until browned, then fry on the reverse side.

Step 5: Fry the fish with an appropriate amount of light soy sauce, cover the pot and simmer over low heat for about 1 minute.

Step 6: The fried grass carp is out of the pan.

The preparation of crispy carp is as follows:

Ingredients: 500g of crispy carp, a piece of ginger, a shallot, a few cloves of garlic, a spoonful of white wine, a spoonful of cooking wine, a spoonful of oyster sauce, two spoons of light soy sauce, an appropriate amount of salt, an appropriate amount of corn starch, an appropriate amount of millet spicy, an appropriate amount of peanut oil.

Method: 1. First prepare the required ingredients, clean them and cut them into thin slices, so that the taste is good after they are done, and they will not be eaten. Add an appropriate amount of salt, pepper, a spoonful of light soy sauce, stir an appropriate amount of cooking oil, and marinate for 20 minutes.

2. Add an appropriate amount of starch to the marinated fish fillet, stir evenly so that the surface of the fish is evenly coated with starch. This will lock in the moisture of the fish and make the final dish taste better.

3. Finally, prepare some ingredients, such as onions, ginger, garlic and dried chilies, all of which are chopped and set aside.

4. Heat the oil in the pot, add the prepared green onion and ginger to stir-fry when the oil temperature is hot, stir-fry the fragrance, the time is not too long, and wait until the surface of the minced garlic is slightly browned.

5. After the fragrance comes out, add the marinated fish fillet, stir-fry and mature, add an appropriate amount of liquor and cooking wine to remove the fish, if there is no liquor, it is the same with cooking wine directly.

6. Finally, when it is about to come out of the pot, add the prepared shredded green onions, chili peppers, light soy sauce, salt, oyster sauce, pepper to taste, stir-fry all the ingredients until they are broken, and stir-fry the seasonings evenly.

7. Such a simple and convenient home-cooked fried crispy carp is ready, simple and convenient, but after it is done, it is full of flavor and rich flavor.

Precautions

The fillet should be cut thinly, so that the taste is good after it is done, if it is too thick, it will be much more difficult to control the time, which can easily lead to too long cooking time. At the end, when adding the seasoning, you should put less seasoning, because some seasoning has been added when marinating before, so as to prevent too much seasoning from causing the taste to be too salty.