Do you know the correct way to eat carp?

It's cold, and it's time to eat carp again, but there are many tutorials on braised fish and sweet and sour fish on the Internet, and it's delicious. However, the method is complicated, and many friends who are not good at cooking will waste ingredients and not make a good taste. Today, I'll share it with you, a tutorial of spicy carp, but oil, no seasoning sauce, just a spoonful of soy sauce and a spoonful of vinegar, and the taste is spicy and gluttonous, and the shape is also particularly attractive.

The first is the preparation of raw materials.

A fresh carp, a little dried chili pepper, a little Sichuan pepper, a little green onion and ginger, a coriander, a little light soy sauce, a little vinegar, a little sugar, a little refined salt, a little pepper, a little cooking wine.

What follows is the process of making the dish. 1. First of all, let's clean up the fresh carp. Remove the black membrane of the abdomen, then change the knife on both sides, add a little cooking wine and pepper to the basin, and marinate it for a while.

2. Then we put the steamed pot on the fire, put the processed carp in the fish plate, cover the pot and steam for ten minutes, everyone should pay attention to the fresh carp can be steamed in 10 minutes, remember not to steam for too long, otherwise the fish will be firewood and not delicious. We use this time to prepare the ingredients.

3. Add a little water to the pot, grab a large handful of dried chili peppers and a few peppercorns, and put them in the pot. After boiling the water, boil for a minute, the purpose of this step is to prevent the peppers and peppercorns from frying when they are fried. Remove it after another minute.

4. Then we take out the carp, control the excess water steamed by the steamed fish, and then pour a spoonful of light soy sauce and a spoonful of aged vinegar on the fish, and put a little refined salt and sugar on the heavy taste, and then sprinkle the processed pepper and pepper on the fish, and then heat the oil in our pot, increase the temperature of the oil, and then pour it on the pepper, splash the fragrance, and then sprinkle the coriander segment to eat.

Well, it's easy to do. The spicy carp that is very enjoyable is ready. When it's cold, buy carp to do this, and ensure that your family will praise you for your good craftsmanship.

I know. In our ordinary life, the most common way to do it is to steam carp. Braised carp. The taste of these two methods is also quite good.

There are many ways to eat carp, and many of the ways to eat it vary depending on the region, but it is widely accepted that the carp is fried so that the bones can be eaten in the mouth, and the fish is more delicious.

You know, prepare a carp, fry it in a pan until browned on both sides, then add chili peppers and stir-fry, and then add seasonings.

The 10 ways to eat carp are as follows:Ingredients: 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.

1. Descaling the carp and hitting the oblique knife, as shown in the figure below

2. Pour in cooking oil and fry until golden brown on both sides, as shown in the picture below

3. Add ginger, green onion, star anise, dark soy sauce, add water and bring to a boil, as shown in the figure below

4. Put salt and white sugar, and boil over high heat until the juice is collected, as shown in the figure below

5. End out, as shown in the figure below

The best way to eat carp is as follows:Tools Gear Wang Yuan Xingchai Ingredients: 50 grams of bacon, 100 grams of winter bamboo shoots, 1 carp, 10 grams of green onions, 10 grams of ginger slices, 5 ml of cooking oil, 500 ml of water, 10 grams of cooking wine, 3 grams of salt, 3 grams of chicken powder.

1. Green onion and ginger slices for later use, cut the bacon into strips, and cut the winter bamboo shoots into pieces.

2. Carp hit the oblique knife.

3. Pour in cooking oil, ginger slices, and green onions, and stir until fragrant.

4. Pour in carp, winter bamboo shoots, bacon, water, cooking wine, salt, chicken powder, and bring to a boil over high heat.

5. Reduce to medium-low heat and simmer for 30 minutes.

1. Ingredients: 1 carp, 1 green onion, 5 cloves of garlic, 1 piece of ginger, appropriate amount of salt, 1 tablespoon of bean paste, appropriate amount of cooking wine, 1 teaspoon of salt, 1 tablespoon light soy sauce, 1 tablespoon of oyster sauce, a little dark soy sauce, a little water starch, and an appropriate amount of chopped green onion.

2. Cut the garlic into slices, cut the green onions into slices, peel the ginger, cut them into slices as well, and put them together for later use!

3. Clean up the carp you bought, remove the fishy line, then put knife flowers on both sides of the fish body, then pour cooking wine and smear evenly, then sprinkle salt and smear evenly, then add oil and heat it up, when the oil temperature is 6 hot, put the carp in the pot, fry until the carp is browned on both sides, and then put out the oil control for later use.

4. Leave the bottom oil in the pot, add the green onion, ginger and garlic, stir-fry over low heat until fragrant, add 1 tablespoon of bean paste after stir-frying, stir-fry the red oil over low heat, then put in 3 bowls of water, Qinghui add a little salt, add 1 tablespoon light soy sauce, add 1 tablespoon oyster sauce, add a little dark soy sauce, stir while cooking, and bring the water to a boil.

5. After the soup boils, put the carp into the pot, then cover the pot, cook for 5 minutes on medium heat, after 5 minutes, when there is not much soup left in the pot, pour in a little water starch, and then cook until the soup is thick, then put the carp out, then pour the remaining soup on the carp, and finally sprinkle the green onion to decorate.

Braised red, sweet and sour, stewed, steamed, fried, etc. Sweet and sour carp: carp with oblique knife; Add oil to the pan and fry the fish over medium heat until golden brown on both sides; Add salt, sugar, white vinegar, tomato paste, then add water, bring to a boil, turn to low heat and simmer for 1 hour.

Stewed carp: Pour oil, ginger slices and green onion into the pot and heat until fragrant; Pour in carp, winter bamboo shoots, bacon, water, cooking wine, salt, chicken powder, bring to a boil over high heat, turn to medium-low heat and simmer for 30 minutes. <

How to eat carp: braised carp, sweet and sour, stewed, steamed, fried, etc.

1. Braised carp: After the carp is cleaned up, it is evenly marinated with salt for more than 10 minutes; Heat the pan with cold oil, heat the oil for 7 into the carp, fry until golden brown on both sides; Leave the bottom oil at the bottom of the pot, add green onions, ginger, garlic, and star anise and stir-fry to bring out the fragrance; Add carp, dark soy sauce, sugar, cooking wine, add water to bring to a boil, turn to low heat and cook for 20 minutes; Add salt, monosodium glutamate, and reduce the juice over high heat.

2. Sweet and sour carp: carp slash knife; Add oil to the pan and fry the fish over medium heat until golden brown on both sides; Add salt, sugar, white vinegar, tomato paste, then add water, bring to a boil, turn to low heat and simmer for 1 hour.

3. Stewed carp: Pour cooking oil, ginger slices and green onion into the pot, and stir the heat until fragrant; Pour in the processed carp, winter bamboo shoots, bacon, water, cooking wine, salt, chicken powder, bring to a boil over high heat, turn to medium-low heat and simmer for 30 minutes.

4. Steamed carp: remove the scales of the carp, remove the internal organs and hit the oblique knife; Put it in a pot and steam it through water, add green onions, ginger slices, white sugar, cooking wine, and steam over high heat for 20 minutes; Bring oil to a boil, add shredded green onion, shredded ginger, red pepper and light soy sauce; Pour boiling oil over the steamed carp.

5. Deep-fried carp: remove the head and internal organs of the carp, wash it, add a little salt, 50ml of daughter red, a small spoon of pepper, marinate and coat it with flour for later use; Pour 500ml of vegetable oil into a non-stick frying pan, and after heating, you can see some small bubbles in the oil, and turn off the bottom heat; Fry the carp until golden brown and remove it; After frying, put it into the oil pan again and fry it again until it is crispy and take out.