How to stew fried carp delicious, carp fried first and then stewed

Heat the pan with cold oil, then add the green onion, ginger and garlic, fry the garlic fragrance and put the tomato sauce on it, then pour in boiling water, put the fried carp in it, then put in the light soy sauce and oyster sauce, put in the appropriate salt after boiling, bring to a boil over high heat, simmer for 20 minutes on low heat, and the pot can be served without water.

Roasted fish is a home-cooked dish that my mother often makes, I brought a lot of fresh carp back when I went to Hengshui Lake to play, just burn a pot of fish pieces, thousands of tofu and thousands of fish, the fish is not afraid of stewing, the more stewed the more fragrant and delicate, when the fish penetrates the soup, when it is full and flavorful, it is not to mention how delicious it is to pick up a piece of entrance, the fish soup can also be mixed in white rice, I love to eat like this since I was a child, the taste of home, the taste of my mother.

Fried fish is easy to break, a little trick to get it, puff cornstarch on both sides, the fire is not too big and not too small, just moderate, don't be in a hurry to flip, the fish that comes out of this way is delicious and delicious, and it is not easy to break, you can try.

Home-cooked grilled fish pieces].

Ingredients: 1000g carp.

Ingredients: 1 green onion, 1 piece of ginger, 2 star anise, 30 ml of Huadiao, 45 ml of dark soy sauce, 30 grams of sugar, 3 grams of salt, 15 grams of corn starch, appropriate amount of balsamic vinegar.

Method: 1. Prepare the ingredients. The carp is gutted, gills and scaled, cleaned and chopped into 8 cm wide pieces. Slice the green onion and ginger for later use.

2. Put half of the green onion and ginger slices into the fish pieces, 15 ml of Huadiao, 15 ml of dark soy sauce, star anise and a pinch of salt.

3. Grasp well and marinate for 20 minutes.

4. Heat the wok, pour in twice as much oil as the stir-fry until it is hot, and put the fish on the surface with cornstarch and put it in the pot.

5. Fry over medium heat until golden brown on both sides, then cook in Huadiao, dark soy sauce and balsamic vinegar, add green onions, ginger slices and star anise for marinating fish and stir well.

6. Add hot water to the pot to cover the fish, add salt and sugar, and bring to a boil over high heat.

7. Turn to medium heat and simmer for 35 minutes, and pour the soup over the fish pieces during the simmering process to fully absorb the flavor of the fish.

Food record: 1. Don't be afraid to burn such a large fish piece without flavor, marinate it in advance, and pour the soup on the fish meat with a spoon from time to time when stewing, carp belongs to lake fish and needs to be simmered slowly for a long time, so that the taste will better penetrate into the fish.

2. Green onion ginger, Huadiao and balsamic vinegar can remove the fishy smell, and Huadiao and balsamic vinegar should be quickly cooked along the edge of the pot to allow the fish to completely absorb the aroma.

3. Don't flip it at will when firing, so that the fish meat is not easy to break. Thousands of tofu and fish, the fish is not afraid of stewing, the more stewed, the more fragrant.

Prepare green peppers, red peppers, ginger, shallots, and coriander, and wash well. Finely slice the green peppers, then cut the red peppers, garlic, ginger, shallots and coriander separately and set aside. Put a little oil in the pan and stir-fry the red pepper, minced ginger and garlic until fragrant.

Put the fried carp in a pot, add half a bowl of water, and cook over high heat for 2 minutes. Spread the shredded green pepper on top of the fish pieces and continue to cook for another 1 minute. Add the coriander and shallots, add salt, light soy sauce and oyster sauce and cook for about half a minute and turn off the heat.

Finally, put the cooked fish on a plate and enjoy.

Wash the carp meat and cut it into pieces, add salt, monosodium glutamate and cooking wine to marinate it into flavor, pat the powder, fry it in seventy percent hot oil, put it on a plate, and wash the corn kernels; Add clear soup and corn kernels to the pot, add salt, monosodium glutamate and pepper to taste after boiling, thicken, pour in egg whites and stir well to form a sauce; Pour the sauce over the fish pieces and sprinkle with chopped chives. Nutritional efficacy: This dish contains more copper.

Copper maintains the normal function of the nervous system.

Hello, put an appropriate amount of warm water in the pot, put in the fish, and the water is level with the fish. **, add cooking wine, light soy sauce, vinegar, sugar, white pepper, salt, green onions, ginger and garlic, bring to a boil over high heat and turn to medium heat for 10 minutes, and sprinkle some chives or coriander.

The carp is fried first and then stewed as follows:

1.First of all, we prepare a fresh carp, knock the fish out with a hard object, remove the fins and scales, cut open the belly of the fish, take out the internal organs, pick out the gills and teeth, clean it and prepare to change the knife.

2.Chop off the head of the fish, slice the fish on both sides along the backbone, we use fish meat in this dish, the fish bones can be kept in the stew, and the fish meat is chopped into even small pieces and put into the basin.

3.Cut the ginger into slices, cut the green onions into horseshoe slices, put them into the fish pieces together, add 2 grams of salt, 2 grams of pepper, 10 grams of cooking wine to remove the fish, stir evenly and marinate for 10 minutes to give the fish pieces a taste.

4.Then we prepare the sauce, put 2 grams of salt, 20 grams of sugar, 20 grams of rice vinegar, 2 grams of dark soy sauce to improve the base color, 10 grams of light soy sauce, 10 grams of cooking wine, the amount of sugar and vinegar should be more The ratio is 1:1, so as to highlight the sweet and sour taste, then add an appropriate amount of water to dilute it and stir it with chopsticks, and then prepare a small handful of green onion leaves, wash it and cut it into chopped green onions for later use.

5.Then pick out the pickled fish pieces and prepare to fry, how much oil is in the pot, when the oil temperature is hot, wrap the fish pieces with a layer of starch and put them into the pot, the starch can absorb the moisture on the fish pieces to prevent oil splashing when frying, and at the same time can lock the moisture inside the fish pieces, fry them out crispy on the outside and tender on the inside, fry them slowly on low heat throughout the whole process, and fry the fish pieces into golden brown and take them out to control the oil.

6.Heat the pot again, pour in the prepared sauce, pour in the fried fish pieces after the heat boils, turn on low heat and simmer for 5 minutes until the fish pieces are cooked, so that the juice can fully penetrate into the fish pieces.

After 5 minutes, turn the heat to high to harvest the sauce into a viscous shape, let the sauce evenly wrap on the top of the fish pieces, and finally sprinkle with chopped green onions and drizzle with oil.

Technical Points:1When the fish pieces are fried, they should be coated with a layer of starch to absorb the water on them so as not to splash the oil, and at the same time make the fried fish pieces more charred.

2.Add more water to the sauce to avoid sticking the fish when cooking. Nams.

The carp can be made into Chengde Manli stew. Put cabbage and tofu vermicelli in it. Cook the pot with Pixian sauce.

Into. Sichuan pepper ingredients, green onion and ginger stir-fry. Then add a little cooking wine, white vinegar, and sugar.

Add the appropriate water to put the fish in. Put in the poplar tofu and cabbage vermicelli together. Simmer for about 20 minutes until the soup is reduced to 10.

Into. A pinch of parsley.

Pour with soy sauce and parsley. Choose your favorite.

1.Remove the head, clean and cut the fresh fish, add cooking wine, five-spice powder and salt and marinate for 10 minutes.

2.Prepare 2 eggs, crack the eggs into a large bowl, add salt, stir well and set aside.

3.Take out the marinated fish pieces and coat them in egg wash. Pour oil into the pot, heat to five or six percent hot, put in the fish pieces, wait for more than ten or twenty seconds for the fish pieces to set, and then turn over and fry the other side, and put in multiple fried.

4.Fry the fish until the surface is golden brown and cool a little bit. Continue to heat the oil until it is 70% hot, then add the fish pieces again for a second re-frying. After re-frying, the fish pieces are great in both color and taste.

You take a look. You can learn to imitate it.

Ingredients: 1 carp, 200 grams of flour, 50 grams of sugar, 15 grams of tomato paste, 50 grams of vinegar, appropriate amount of green onion, pepper.

4 grams, appropriate amount of ginger, cooking wine.

10 grams, 5 grams of salt, 15 grams of starch, 10 grams of light soy sauce.

Method: 1. First of all, we mix vinegar, sugar and water into juice according to the ratio of 1:2:2.

2. Then mix the starch, flour and water into a paste.

3. Clean up the carp.

4. Then beat both sides of the fish into peony flowers.

Knife, cut about 1 cm deep is OK.

5. Then cut it flat into 2 cm.

6. Stir the cooking wine, light soy sauce, salt and pepper, then marinate the cut fish, and marinate for half an hour to absorb the flavor.

7. Then mix the starch and flour into a paste and spread it on the marinated fish.

8. When the oil is cooked to 7 layers, fry the fish head slightly in the oil, and then pour the oil on the fish with a spoon.

9. When the batter is solidified, slowly put the fish into the oil pan for frying.

10. Wait until the fish is cooked when it is in the pan, and then take it out.

11. When it is eighty percent hot, fry the fish again, then pour oil on the fish, and fry it until it is crispy.

12. Leave a small amount of oil in the wok, then stir-fry the minced ginger, chopped green onion and minced garlic until fragrant, and pour the prepared juice and tomato sauce into it.

13. Then add a small amount of starch to collect the juice and pour it on the fish.

Precautions for eating sweet and sour carp.

Carp is heat, so it is not suitable for people who have just been operated on to eat carp, after getting sick, we just don't eat carp as much as possible, and carp is a hair thing, so we should pay attention when eating, we should also pay attention not to eat on an empty stomach when eating carp, it is easy to destroy the body's acid-base balance, which is not conducive to the health of the body.

Summary. Ingredients: 400 grams of carp, 100 grams of breadcrumbs, 10 grams of green pepper and red pepper, 8 grams of cooked black sesame seeds, 3 eggs (take the egg mixture), ginger juice and green onion juice. Seasoning: 100 grams of dry starch, appropriate amount of cooking wine, salt, monosodium glutamate, red oil, and sesame oil.

Ingredients: 400 grams of carp, 100 grams of breadcrumbs, 10 grams of green pepper and red pepper, 8 grams of cooked black sesame seeds, 3 eggs (take egg mixture), ginger juice and green onion juice. Seasoning:

100 grams of dry starch are dispersed, and an appropriate amount of cooking wine, salt, monosodium glutamate, red oil, and sesame oil are distributed.

2. Take the carp meat and cut it into strips, and put it in ginger juice and green onion juice to float away the fishy smell; Shred the green and red peppers separately. 3. Put the fish sticks into the egg batter prepared with egg liquid and dry starch and mix thoroughly, take it out and dip it in the bread to stare back to the bran, fry it crispy in the oil pan that imitates the six maturity of the WTO, and drain the oil after removing it with a colander spoon. 4. Leave a little oil in the pot, fry the green pepper shreds and red pepper shreds until fragrant, add the fried crispy fish sticks and fry slightly, cook salt, Kaizhao monosodium glutamate, cooking wine, red oil, cooked black sesame seeds, sesame oil, stir-fry well and then put on the plate.

The second method.

Ingredients: 1 crucian carp, 250 grams of enoki mushrooms, 10 wolfberries, some green onions, shallots, ginger. Method:

1. Remove the gills and disembowel the crucian carp and clean it up, and use a knife to cut 3 openings on both sides of the fish. 2. Fry in the oil pan until golden brown on both sides, take out and set aside. 3. Put the fish into a casserole or soup pot, add an appropriate amount of water, at least over the fish.

Add cooking wine, salt, green onion and ginger. Cook over high heat, cover and cook. 4. Add the wolfberries to the pot and cook for 20 minutes.

5. Add enoki mushrooms to Dong Song vertically After a few minutes, you can get out of the pot, sprinkle in minced shallots to dress up, and you can.

The first course: [Braised carp].

Ingredients: fresh carp, green onion, ginger and garlic, soy sauce, sugar, oyster sauce, cooking oil.

2) Heat a wok and add plenty of cooking oil, add the carp to fry until raw, remove the oil.

3) Add a little base oil to another pot, add green onion, ginger and garlic and stir-fry until fragrant, add soy sauce and oyster sauce and stir-fry until fragrant.

4: Add an appropriate amount of water to boil, add carp, add sugar, salt to taste, and a little dark soy sauce to adjust the color.

5) Simmer over low heat for 30 minutes, then reduce the juice on high heat until thick, sprinkle with coriander and remove from the pan.

The second course: [vinegar stewed carp].

Ingredients: fresh carp, green onion, ginger and garlic, oyster sauce, soy sauce, balsamic vinegar, sugar, cooking wine.

Method, 1: Slaughter the carp cleanly, pat the flour evenly, fry it in a pan until golden brown on both sides, and set aside.

2) Add cooking oil to another pot, add green onion, ginger and garlic, star anise and stir-fry until fragrant, add vinegar, oyster sauce, soy sauce and cooking wine to stir-fry until fragrant.

3) Add an appropriate amount of water to boil, add salt, sugar to taste, a little dark soy sauce to adjust the color, add the carp, simmer over low heat for 40 minutes.

4: Then reduce the juice over high heat until thick, sprinkle with chopped chives, pour in sesame oil, and then remove from the pan.

The third course: [steamed carp].

Ingredients: fresh carp, green onion and ginger, cooking oil, salt, steamed fish soy sauce, sugar, balsamic vinegar.

Method, 1: Bought carp, slaughtered and cleaned, add water, liquor, salt, peppercorns, soak for 20 minutes to remove the fishy smell.

2: Put the processed carp on a plate, stuff the fish belly with slices of green onion and ginger, put a few slices of green onion and ginger on the belly cover, and steam for about 15 minutes.

3: Remove the water and pour it out, add the green onion, chili pepper and coriander, then pour in the hot oil.

4: Pour the steamed fish soy sauce into the pot, add a little sugar, bring the balsamic vinegar to a boil, and pour it over the fish.

Operational critical. First, the selection of materials.

Choose about 750 g of fresh carp, not too big or too small, if too large, the meat is too thick and not easy to fry through, too small will not be left with cherry blossoms.

Second, knife processing.

The knife should be neat and uniform, the depth should be consistent, the knife should be deep to the backbone, and the pattern should be clear.

3. Pickling treatment.

Salt, green onion and ginger juice should be evenly coated on the inside and outside of the whole body of the fish, so that the taste is even, and not too salty, and there is a slight bottom taste.

Fourth, paste processing.

The paste is made of starch, water, egg yolk and oil, and this paste is unusually crispy, and its feeding standard is starch 400

g, water 320 g, egg yolk 2 g, oil 20

g。Because the starch absorbs less water and is difficult to integrate with water, it needs to be repeatedly grabbed and mixed evenly to produce viscosity and water fusion, and there can be no dry powder particles, otherwise there will be a mushy phenomenon when frying, which will destroy the appearance of the finished dish and even burn the operator. However, do not whip the paste to make it stronger, because once the paste is strong, there will be a phenomenon that the raw materials are not easy to hang on the paste, or the paste is uneven.

Fifth, paste treatment.

Before hanging the paste, a layer of dry starch should be patted, which has two functions, one is to let it absorb some moisture on the surface of the fish, and make the surface rough and sticky, easy to hang the paste; The second is that the starch gelatinizes after frying and heating, resulting in viscosity and vertical mess.

Glue the ingredients firmly to the paste. The batter should be thick and even, and all the raw materials should be wrapped, and the fish meat should not leak, otherwise, the leaked part will form atrophy or scorching, affecting the quality of the finished product.

Sixth, oil treatment.

Divided into 3 times of frying, the initial frying of sixty percent of the oil temperature, fried until the shape is mature, that is, fished out, wrapped in a net cloth to loosen the fish, the firepower should not be too large or too small, too large to cause the outside of the coke to be impermeable; Too small to cause depasting; When frying for the second time, the fish should be put into warm oil to nourish thoroughly, and every third time when frying, the fish should be put in when the oil temperature rises, and the fish should be fried until the fish floats on the oil, and the inside and outside are all crispy.

After frying, wrap it in a clean cloth and pinch it loose, so that the marinade can absorb the flavor.

7. Flavor treatment.

Master the feeding ratio of sweet and sour sauce, and the sweetness and sourness are moderate. The feeding ratio was 200 g of sugar, 150 g of rice vinegar, 30 g of soy sauce and 250 g of fresh soup. When mixing the juice, put the vinegar behind to prevent it from evaporating.

8. Marinade treatment.

This kind of marinade industry is called live marinade or oil marinade, that is, the marinade is hooked and whipped into the hot oil, so that the oil and the marinade are mixed into one, the sauce should be thicker when making, so as to wrap more oil, and the hot oil should be injected into several times, but not too much.

After the marinade is prepared, it must be poured into an iron pot that is burned to a reddish color, so that the juice is extremely boiling (called piercing in the industry), and then quickly poured on the fish that is fried out of the pot at the same time, so that it can squeak and make the raw materials absorb the marinade to the maximum extent and achieve the purpose of penetrating into the flavor.

9. The marinade and fried fish should be completed at the same time.

If the fish is fried and then marinated, the fish becomes cold, and the marinade can only be hung on the surface of the fish, and the fish meat cannot absorb the marinade, which cannot achieve the purpose of penetrating into the flavor.