The home cooked recipe of braised carp How to make it delicious mp4

How to make braised carp.

1.Wash and cut into oblique sections, peel and slice the ginger; The three scales are scaled and gills are removed, and all internal organs and the black membrane in the abdomen are removed.

2.Use a paper towel to absorb the water from the fish and then the internal organs.

3.Heat a pan over medium heat and pour in twice as much oil as usual for stir-frying.

4.Put the fish in about thirty seconds or so, and don't push the fish right away.

5.Wait until about a minute to shake the pan, and if the fish can be shaken, use a spatula and chopsticks to turn the fish over and fry it again.

6.After about 30 seconds, shake the pan, and if the fish can be shaken, shake the fish aside, add green onion and ginger to the pan, and fry until fragrant.

7.Add cooking wine, add all the seasonings except salt, add hot water, and gently shake the pot to make the seasoning taste even.

8.Without a lid, use a small spoon to scoop up the soup and pour it on the fish until there is a thin layer of soup in the pot, taste the taste, then add salt, shake the pot to make the soup taste even.

9.Wash and dry the garlic leaves and finely chop them, then sprinkle the fish on a plate.

Clean the fish with a cutting knife, smear with salt and cooking wine and marinate for 10 minutes.

Heat the pan and pour the oil, add the carp and fry until set.

Knot the green onion, slice the ginger, pat the garlic and put it in the pot together with the peppercorns, star anise, fennel, dried chilies.

Stir-fry until fragrant, add sugar, light soy sauce, dark soy sauce, salt, appropriate amount of boiling water, bring to a boil over high heat, and simmer for 20 minutes.

Reduce the juice over high heat until thick, put it on a plate and sprinkle with coriander.

Ingredients: 1 carp.

Appropriate amount of auxiliary 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, 1 gram of thirteen spices, 3 slices of ginger, 2 cloves of garlic, appropriate amount of chives.

Steps. 1.Prepare the materials, the carp is slaughtered in advance, the scales are removed, the intestines are removed, and the fishy line is removed, and it is cleaned.

2.Chives are knotted into onion knots; Cut a little chopped green onion, shred 3 slices of ginger, and mince 2 cloves of garlic.

3.Stuff the green onion knot into the cleaned fish belly, add 5g cooking wine, 1g salt, white pepper, shredded ginger, and marinate for about 15 minutes to remove the smell.

4.After the marinated fish is removed, the green onion knot is removed, the water is dried with a kitchen paper towel, and a thin layer of dry starch is evenly patted.

5.Pour oil into the pan until the amount of oil is less than half of the fish, heat it, and fry the fish.

6.Fry until both sides of the fish turn yellow.

7.Leave an appropriate amount of oil in the pot, and stir-fry the remaining ginger, green onions, and minced garlic until fragrant.

8.Turn off the heat, add an appropriate amount of Pixian bean paste and stir-fry until fragrant.

9.Add 500ml of water, soy sauce, cooking wine, balsamic vinegar, sugar, and chicken essence to bring to a boil.

10.After the soup boils, turn to medium-low heat, add the fried fish, and then add an appropriate amount of thirteen spices.

11.In order to better remove the fish, the fish is grilled with the lid open; Cook slowly for about 5 minutes, and remember to pour the soup evenly over the fish halfway.

12.When there is 1 3 remaining in the soup, turn on the high heat to collect the juice, sprinkle with chopped green onions, and remove from the pot.

Carp 500 grams of cooking wine Appropriate amount of ginger slices 5 grams of green onion white segments 10 grams of star anise 2 dried chili peppers 2 rock sugar 15 grams of light soy sauce 20 ml of dark soy sauce 10 ml of water Appropriate amount of cooking oil Appropriate amount of production steps: Remove the scales, internal organs, head and tail of the carp, wash and set aside; Pat the fish on both sides with the back of the knife, sprinkle with salt and cooking wine, and marinate for 15 minutes; Add an appropriate amount of cooking oil to the pot, boil until it is hot, put the carp into the pot and fry until golden brown on both sides, remove it for later use; Leave a little base oil in the pot, add green onions, ginger, garlic and spices and stir-fry until fragrant; Add light soy sauce, dark soy sauce, rock sugar and an appropriate amount of water to boil, then put the carp in and stir-fry evenly; Add the dried chili peppers and simmer over low heat until the juice thickens.

Braised carp is a popular Chinese dish, and the following is how to make braised carp: Ingredients required: carp 500 grams of cooking wine Appropriate amount of ginger slices 5 grams of green onion white segments 10 grams of star anise 2 dried chili peppers 2 rock sugar 15 grams of raw Xun Qiao Fiber Soy Sauce 20 ml dark soy sauce 10 ml of water Appropriate amount of cooking oil Appropriate amount of production steps:

Remove the scales, internal organs, head and tail of the carp, wash and set aside; Pat the fish on both sides with the back of the knife, sprinkle with salt and cooking wine, and marinate for 15 minutes; Add an appropriate amount of cooking oil to the wide plum pot, boil until it is 70% hot, put the carp into the pot and fry until both sides are golden brown, remove and set aside; Leave a little base oil in the pot, add green onions, ginger, garlic and spices and stir-fry until fragrant; Add light soy sauce, dark soy sauce, rock sugar and an appropriate amount of water to boil, and then put the mu imitation carp into the stir-fry evenly; Add the dried chili peppers and simmer over low heat until the juice thickens.

The practice of braised carp: remove the scales, gills and stomach of the live fish, and open the knife evenly on the fish, so as to facilitate better flavor. Apply a layer of salt to the inside and outside of the fish, then a layer of white pepper on the inside and outside of the fish, and then apply it with high liquor.

Put the fish in a plastic bag and refrigerate overnight. Take out the fish and apply a layer of starch on the outside of the fish, first empty the wok, turn off the heat, add the amount of oil in the stir-fry, add the ingredients, and heat the oil.

Add the fish, don't rush to flip, and after 20 seconds, shake the wok to make sure the fish is not sticking to the bottom of the pan and continue frying. Shake the wok to feel that the underside of the fish is already hard, turn the fish over and continue to fry the other side.

Shake the wok to feel that the underside of the fish is already hard, turn the fish over and continue to fry the other side. I feel that the bottom surface has been fried and set, and add ginger slices and chili peppers to stir-fry until fragrant. After boiling, turn to medium-low heat and start to stew the fish, do not cover the process of stewing the fish, the fishy smell will fly away with the steam, and continue to pour the soup on the exposed top of the fish during the stewing process.

After simmering for 20 minutes, the soup is thick, turn off the heat and serve.

Handle and clean the carp and cut it horizontally on both sides of the fish.

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Take a bowl, add green onions, shredded ginger, cooking wine, and rub the ginger and shallot juice with your hands.

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Smear ginger and shallots cooking wine on both sides of the fish, then spread the green onion and ginger shreds, and marinate for 10 minutes.

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Finely chop the ginger, garlic and green onion respectively, and set aside a spoonful of spicy sauce.

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The marinated carp is dried and a layer of dry starch is sprinkled on both sides of the fish.

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Place the carp in a pan and fry over medium-low heat until browned on both sides.

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Set aside the carp.

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Leave the bottom oil in the pot, add ginger, garlic and green onion and stir-fry over low heat until fragrant.

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Add a spoonful of spicy sauce and stir-fry until fragrant with red oil.

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Add an appropriate amount of water, salt, chicken clear, pepper, light soy sauce and dark soy sauce to the pot at one time to make a braised sauce.

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Put the carp on top and simmer for 10-15 minutes, turning over in the middle.

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First, put the carp out on a plate, then pour the braised sauce in the pot and pour an appropriate amount of soup over the fish.

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