Who knows how carp can be delicious? How do you make carp delicious?

The first step in making braised carp is soaking. The fish should be washed and scaled, and then a knife should be used to make a horizontal puncture on the fish.

The number of clefts depends on the size of the fish, and then the fish is soaked in salt water. The salt water is also a bit particular, after the salt is dissolved in hot water, it is precipitated three times again to remove impurities and prevent impurities from entering the mouth, gills and cracks of the fish. The fish is to be soaked in such salt water until the next day.

The second step is to fry the fish. Place the pot on the fire and pour oil into it, as much oil as it can completely submerge the fish. It is best to use vegetable oil instead of animal oil to fry fish, because animal oil will fix on the surface of the fish after it is cold, giving people a greasy feeling.

When the oil is boiling, hold the wall of the pot with one hand and slide it into the oil to avoid burning the hot oil handle. Then hold the handle of the pot with one hand, and use the shovel with the other hand to slowly press and move the fish, so that after 15 minutes, turn the fish over and fry it. After about 10 minutes, use chopsticks to clamp the body of the fish, then use a shovel to slowly push the fish head to the bottom of the pot to fry the fish head, and after three or four minutes, you can put the fish clip out and put it on the plate.

Dispose of the oil in the pan. Some people do not follow the above rules when frying fish, either raw or fried fish, so you should pay special attention.

The final step is to pour the juice. Sit a small pot on the fire, put three or four teaspoons of vegetable oil in it, wait for the oil to be hot, add three teaspoons of brown sugar to it, mix, after about 2 minutes, put the prepared ginger, green onions, and carrots into the pot and stir, and then immediately pour vinegar and soy sauce into it, vinegar is twice as much as soy sauce. Then I got carried away and added a bowl of water, and when it was opened, I immediately burned the juice on the fish, so that a plate of fragrant braised carp was ready.

1.Chop the fish into pieces, mix well with cornstarch and fry until golden brown and set aside. 2.

Cut the red and green peppers into shreds and stir-fry with garlic for later use, and cut the green onion and ginger into sections for later use. 3.Put the bottom oil in the pot (can be less), low heat, put in the fried fish pieces, put a little water, put in the fried red and green pepper shreds and ingredients (salt, soy sauce, green onions, etc.), and simmer!

Two to three minutes! Sprinkle with MSG, sesame oil, put on a plate, and eat!

Steaming, boiling, stewing, frying, making soup, braising it.

Try a new way to eat carp, a new way to make carp.

Ingredients: salt, cooking wine, green onion, dried chili, ginger, garlic, carp.

1. First of all, remove the internal organs of the fish, and then use a knife to cut a few diagonally in the belly of the fish.

2. Shred the green onion and dried chili pepperGinger slices;Mince the garlic and set aside.

3. Then rub a little salt on the fish and pour in a little cooking wine to marinate for 10 minutes.

4. When the time is up, you can cook, fry, fry or braise it.

Carp, alias: yellow carp, red carp, carp abductor, dragon fish, white carp, carp scales are the bone produced by the dermis, and its matrix is changed from collagen, called fish scale shardin, how to eat carp?Let's find out with me!

There is a white tendon on both sides of the carp's abdomen that is the same as a thin line, which can be removed to remove the fishy smell;Make a small cut near the gill of the carp, and the white tendons will be revealed, and you can remove them with tweezers and with gentle force.

Ingredients: about 500 grams of carp, 100 grams of black beans, 4 red dates, and a small piece of tangerine peel.

Method: 1. Wash and drain the fish, fry it slightly;Stir-fry the black beans in a pot and pour water, scoop them up and wash them in clean water, remove the bean coat and wash them, remove the core of the red dates and wash them, and soak the tangerine peel and scrape the scoop to wash.

2. Boil all the ingredients into the boil first, and then simmer for about 3 hours.

Preparation of stewed carp.

Ingredients: 750g carp, appropriate amount of salt, 2 green onions, appropriate amount of Sichuan pepper, appropriate amount of vinegar, appropriate amount of ingredients.

Method: 1. When you buy two large carps, ask them to help clean the inside.

2. Cut the fish into two sections and set aside.

3. Stir-fry the chopped green onion in a frying pan.

4. Then add four pieces of fish and stir-fry them, and add soy sauce, vinegar and other seasonings.

5. Stir-fry, add an appropriate amount of water, cover and boil slowly.

6. You can turn off the fire in about an hour.

Ingredients: 1 carp, appropriate amount of oil, appropriate amount of salt, appropriate amount of coriander, appropriate amount of shredded chili pepper, appropriate amount of water, appropriate amount of Sichuan pepper, appropriate amount of ingredients, appropriate amount of cooking wine, a bowl of garlic paste, appropriate amount of soy sauce.

Method: 1. Handle the carp well.

2. Prepare the coriander.

3. Prepare shredded chili peppers.

4. Cut a few knives at the fish spine and boil it in water. Add peppercorns.

5. Pour in an appropriate amount of cooking wine and cook for 15 to 20 minutes.

6. After cooking, remove and put on a plate.

Add seafood soy sauce to a bowl of garlic and stir well.

8. Spread the garlic paste evenly on the fish.

9. Heat a little more oil in the pot, pour in the shredded chili pepper when it is hot for five minutes, and turn off the heat when the chili pepper is fragrant and crispy.

10. Pour the oil and shredded pepper over the fish.

1. Who can't eat carp?

People with malignant tumors, lymph node tuberculosis, lupus erythematosus, bronchial asthma, pediatric mumps, thromboangiitis obliterans, carbuncle sores, urticaria, eczema and other diseases should avoid eating carp; At the same time, carp is a hair object, and those with hyperimpotence and sores should eat with caution.

2. Applicable groups of carp.

It can be consumed by the general population. It is especially suitable for people with nephritis edema, jaundice hepatitis, cirrhosis ascites, cardiac edema, dystrophic edema, beriberi edema, cough and asthma; At the same time, it is suitable for women with pregnancy edema, fetal restlessness, and postpartum milk deficiency.

3. Carp consumption taboos.

Carp is eaten with chicken, and the nutrients will be counteracted.

Sweet and sour carp. Ingredients.

1 carp, 1 4 small onions, half a green pepper, half a red pepper, 1 ginger, 3 chives, 3 large spoons of flour, 3 tablespoons of cornstarch, 5 tablespoons of tomato paste, spoonful of sugar, 2 tablespoons of balsamic vinegar, appropriate amount of water starch.

Method. 1. Prepare a carp and clean it.

2. After the carp has removed the tendons. Starting from the end of the head, tilt the fish at an angle of about 45 degrees, put the fish on a flower knife, and then slice it again at a distance of about 2 to 3 centimeters.

4. Put the fish with a good flower knife into a larger plate, evenly smear a layer of cooking wine and salt, then add the crushed ginger and green onion, grasp and marinate for half an hour to remove the smell and taste.

5. Mix the flour and starch together, slowly add water, and stir into a bowl of thick silk batter.

6. After marinating the carp, remove the green onion and ginger, and hang a layer of batter evenly on both sides.

7. Heat an appropriate amount of oil in a pot, add the carp when it is hot, fry until the skin is set, turn to medium heat and fry for about 3 minutes until cooked, remove it, heat the oil again, and then fry the carp again for about 30 seconds until the surface is golden and crispy, remove and drain the oil and put it on a plate.

8. Before frying the fish, at the time of marinating the fish, prepare the ingredients: shred half a green pepper and half a red pepper, a small piece of onion, and shredded the green onion.

Add tablespoons of sugar and 2 tablespoons of balsamic vinegar to a tablespoon of tomato paste, and mix well.

10. Go to another pot, heat a little oil, stir-fry until fragrant, and spread it evenly on the fish.

11. Heat a little oil in a pot, add green onion and ginger and stir until fragrant.

12. Add the adjusted tomato sauce to the lower limbs, fry over medium heat until bubbly, fragrant, and add an appropriate amount of water starch to thicken it.

13. Pour evenly into the plate while it is hot and eat it hot. Crispy crust, delicious fish, sweet and sour sauce.

Braised carp. Ingredients: 1 fresh carp (about 750 grams), 100 grams of peanut oil, 25 grams of wet starch, 5 grams of green onion white, 25 grams of soy sauce, 15 grams of pine mushrooms, 25 grams of cooking wine, 5 grams of ginger, 1 gram of monosodium glutamate, 1 gram of pepper, 1 gram of chili noodles, 2 grams of refined salt, 2 grams of sesame oil.

Method: 1. Wash the fresh carp, remove the scales, remove the gills, cut it with a knife at the abdominal section, remove the internal organs, wash the blood foam, and cut 5 knives obliquely on both sides. 2. After the pine mushroom is watered, wash the sediment, remove the roots, peel the green onions, wash them, and cut them into thin strips; Wash the ginger, peel it and cut it into slices.

3. Put peanut oil in the pot, heat it on a hot fire, and fry the whole carp into yellow on both sides in the pot, then cook the cooking wine, and then put in the pepper noodles, shredded pine mushrooms, refined salt, sauce Kaishen stuffy oil, ginger slices, boil, change to low heat and simmer, then put in the green onion white, monosodium glutamate, thickening, add sesame oil, pepper, put into the plate, you can.

1. Appropriate amount of green onion, ginger, dried chili, seasoning, and fatty meat.

2. A carp, remove the scales and internal organs and clean it.

3. Cut a knife at the position of the head and tail, and the two sides are the same.

4. Remove the fishy line, pinch it with tweezers or with the nail of your left finger, twitch it outward, and gently pat the fish body with your right hand.

5. Draw a knife on the fish, the same on both sides.

6. **, heat the wok and rub the bottom and surroundings with ginger.

9. Add the ingredients, green onion, ginger and chili pepper and stir-fry until fragrant.

10. Add sugar and fry until the sugar dissolves.

11. Cook in cooking wine and soy sauce and stir-fry.

12. Add water, bring to a boil over high heat, turn to low heat.

13. After the fire is boiling, simmer on low heat for 15 20 minutes, drain the soup and add some shredded green onions.

14. The roasted carp tastes sweet and salty, and is very delicious.

Steamed carp.

Prepare the ingredients as follows: 1 carp, 1 2 teaspoons salt, 3 green onions, ginger, 10 grams of cooking wine, 1 teaspoon steamed, 2 tablespoons of soy sauce.

The specific method is as follows: remove the scales and internal organs of the carp, after washing, use a knife to tilt 45 degrees, cut several knives on the fish, about 2 cm deep, 5 cm between each knife, sprinkle salt and cooking wine on the back side of the fish, spread it by hand, and marinate for 10 minutes. Cut the green onion, slice the ginger, spread the green onion on the plate, put the fish, in the cut of the fish body, put a piece of ginger, the other half is filled in the belly of the fish, after the steamer is steamed, put the fish in the pot and steam for 10-12 minutes, then prepare a little shredded chili, ginger, and green onion and put aside for later use!

After the fish is steamed, take it out and pour the soup, then pour in the steamed fish soy sauce, then sprinkle with green onions, ginger and chili shreds, and cook some hot oil to stir-fry until fragrant!

Braised carp. Prepare the ingredients as follows: 1 carp, 5 grams of ginger, 5 grams of green onion, 10 ml of cooking oil, 1 star anise, 5 grams of dark soy sauce, 2 grams of salt, 2 grams of sugar.

The specific method is as follows: remove the scales of the carp, remove the internal organs, take out the fishy line, hit the oblique knife, pour cooking oil into the pot, fry until golden on both sides, add ginger, green onions, star anise, dark soy sauce, add water to boil, put salt, white sugar, boil over high heat until the juice is collected, and serve it out!

Sweet and sour carp. Prepare the ingredients as follows: 1 carp, 1 egg, 2 tablespoons of flour, appropriate amount of peanut oil, 1 tablespoon of salt, 8 cloves of half garlic, 1 teaspoon of light soy sauce, 2 tablespoons of rice vinegar, 1 tablespoon of starch, half a bowl of water starch, 2 tablespoons of tomato paste, 1 bowl of water.

The specific method is as follows: after the carp is cleaned up, remove the fishy tendons on both sides, and then use the knife to tilt the angle of 45 degrees to the fish evenly and obliquely open the slice, add 1 spoon of salt, wipe the salt evenly with your hands inside and outside the fish, add 2 tablespoons of flour to the basin, 1 spoon of starch, 1 egg, 1 bowl of water, put the fish into the paste, hold the fish tail, hang the paste all over the fish, and then sprinkle a layer of dry flour on both sides of the fish after taking it out, and shake off the excess part, put enough oil in the pot, when it is hot, bend the fish into an arc and put it in, Fry over low heat. When frying, you can use two spatulas to hold down the carp to set the shape, fry both sides until slightly yellow, the fish is cooked thoroughly, you can fish out, the fish can be cooled for a while, or cool through, and then go back to the pot to fry the second time, always use low heat to prevent the skin from burning, fry until the fish is dark yellow and can be fished into the fish plate, put the tail upward, another pot, put a little oil, low heat, add crushed garlic when the oil is warm and stir-fry fragrant, don't make a big fire like the crushed garlic will be pasted, when you smell the fragrance of garlic, add half a bowl of water, 2 tablespoons of tomato sauce, 2 tablespoons of rice vinegar, 1 teaspoon of light soy sauce, bring to a boil, pour in half a bowl of water starch, mix well, add a small half spoon of salt, boil again to turn off the heat, pour the sweet and sour juice on the fish while it is hot, and serve!

Here are a few ways to do it for your reference.

Sweet and sour carp method.

Ingredients: a carp, soy sauce, refined salt, monosodium glutamate, cooking wine, vinegar, sugar, wet starch.

Cooking method: Cut two 3 cm mouths on the back of the fish and sprinkle the refined salt cooking wine into them to marinate slightly. Pair the above seasonings into a sauce.

Sprinkle wet starch on the knife edge, fry in 70% hot oil until the skin becomes hard, move to a slight fire and soak and fry for three minutes, then fry on a high fire until golden brown, take out the plate, and loosen the fish by hand. Put the green onion, ginger and garlic into the pot and fry it until fragrant, pour in the right sauce, and when it bubbles, use the boiling oil of the fried fish to pour it into the juice, and quickly pour it on the fish after stir-frying.

Jinan's famous dish "sweet and sour Yellow River carp" has always been respected as the first of Shandong's famous dishes, and its high status can be seen from this. Other dishes made with carp include "stick fish", "tile fish", "braised fish", and "braised fish", but the "sweet and sour Yellow River carp" is the most famous.

Sweet and sour carp method.

Ingredients: a carp, soy sauce, refined salt, monosodium glutamate, cooking wine, vinegar, sugar, wet starch.

Cooking method: Cut two 3 cm mouths on the back of the fish and sprinkle the refined salt cooking wine into them to marinate slightly. Pair the above seasonings into a sauce.

Sprinkle wet starch on the knife edge, fry in 70% hot oil until the skin becomes hard, move to a slight fire and soak and fry for three minutes, then fry on a high fire until golden brown, take out the plate, and loosen the fish by hand. Put the green onion, ginger and garlic into the pot and fry it until fragrant, pour in the right sauce, and when it bubbles, use the boiling oil of the fried fish to pour it into the juice, and quickly pour it on the fish after stir-frying.