Braised carp preparation and step tips

Preparation of braised carp:Ingredients: 1 carp, 1 shallot, 2 slices of ginger, 5 dried chilies.

Excipients: appropriate amount of cooking wine, appropriate amount of oyster sauce, appropriate amount of light soy sauce, appropriate amount of salad oil, appropriate amount of salt, a little coriander.

Steps: 1. Wash the carp, remove the internal organs and gills, and cut the flower knife. Add cooking wine, oyster sauce and light soy sauce.

2. Massage both sides, grasp well, and marinate for 30 minutes.

3. Heat the oil in a pan and add the shallots, ginger slices and dried red peppers.

4. Put the fish in the pot, fry it on both sides, put the fish roe in, add a large bowl of water, and add a spoonful of salt.

5. Drain the soup.

6. Remove from the pot and serve on a plate and sprinkle with coriander.

Braised carp.

Braised carp is a home-cooked dish made with carp as the main ingredient, peanut oil, wet starch, garlic, soy sauce, etc. as auxiliary materials.

How to make ingredients.

Ingredients: Carp.

Excipients: oil, salt, soy sauce, green onion, ginger, garlic, Sichuan pepper, seasoning, bean paste, cooking wine, vinegar, shiitake mushroom, rock sugar, production process.

1 Wash the fish and cut it into two sections (because the fish is too big, if the fish is small or has a large enough pot, you can also leave it uncut), sprinkle a little salt and cooking wine, cover with plastic wrap and put it in the refrigerator for more than 8 hours to drain acid.

2 Before cooking, take the fish out of the refrigerator and rinse it with water, and wipe the water off the fish with kitchen paper. Fry in a nonstick pan until golden brown on both sides, 3 Prepare the spices and spices, 4 Add oil to the pan and stir-fry with spices, 5 Add the seasoning and water to taste, 6 Add the fried fish, 7 Cover and simmer over high heat for about 20 minutes, 8 Ready, put the fish together and serve.

2. Braised carp.

How to make ingredients. Carp (1 piece).

Excipients: shredded ginger (to taste), garlic (a little), salt (a little), cooking wine (a little), vinegar (to taste), soy sauce wine (a little), tempeh (to taste), coriander (a little), chopped green onion (a little), red pepper, a little.

Production process. 1 When the ingredients are ready, turn on high heat first, put an appropriate amount of oil in the pan, then put the carp in the center of the pan and fry, and turn the fish over after about half a minute.

2 After about half a minute, the fish is almost ready, then pour a bowl of water into the pot and continue to boil the fish, add cooking wine, shredded ginger and salt, and then cover the pot.

3 After 1 minute, add the vinegar, soy sauce, tempeh and garlic to the pan, and finally add the shredded red pepper to the pan.

4 After another five minutes, put the fish directly into the plate lined with coriander, then sprinkle the green onion into the fish broth in the pot, and pour the fish broth evenly into the plate.

Remove the internal organs, gills, and line, wash the blood and make a few diagonal cuts on the belly of the fish with a knife to absorb the flavor. Rub a pinch of salt and pour in a little cooking wine and marinate for 10 minutes.

Shred the green onion and dried chili, slice the ginger, and mince the garlic for later use.

Drain the fish, pat a little cornstarch (other starch or flour is fine) and fry in a pan with light yellowing on both sides.

Leave a little oil, add sugar, Sichuan pepper, green onion (leave part of the green onion green to make a plate decoration), ginger, garlic, dried chili, cooking wine, light soy sauce, dark soy sauce, water, and fried fish, and simmer for 5 minutes until the soup is finished.

Pick out the fried green onion and ginger, and garnish with some fresh shredded green onion and coriander.

The recipe for braised carp is simple and delicious as follows:

1. Material preparation. After the fish is cleaned, cut a knife and sprinkle salt for more than half an hour.

2. Cut part of the green onion into thin strips for decoration, and part of it into thick strips. Garlic, ginger, red pepper slices.

3. Put 1 tablespoon of oil in a frying pan and fry the marinated fish on both sides.

4. Put half a spoon of oil in a wok, heat it up, add shredded green onions, and stir-fry ginger and garlic slices until fragrant.

5. Cook 1 tablespoon of vinegar and white wine.

6. Add plenty of water.

7. Pour in light soy sauce, bring to a boil over high heat and simmer over medium heat for 5 minutes.

8. Add the fried fish.

Ingredients: 1 carp (about 1000 grams).

Excipients: appropriate amount of dried chili, half a head of garlic, 2 green onions, 1 piece of ginger, 2 tablespoons of cooking wine, 3 tablespoons of soy sauce, 1 tablespoon of braised soy sauce, 3 tablespoons of vinegar, 1 tablespoon of sugar, appropriate amount of salt.

Steps: 1. The carp should be cleaned according to the method I said above, remove the fishy line, cut a few small openings on the fish, smear the cooking wine around the fish body, and marinate for 10 minutes.

2. Slice the garlic and ginger, prepare some red pepper and chop the green onion.

3. In addition to the chili pepper, leave a little chopped green onion, put everything in the rest of the ingredients, then pour in the braised soy sauce, vinegar, sugar, salt, and then add some water and stir well.

4. Heat oil in a wok and fry with chili peppers until fragrant.

5. Put in the carp and fry over high heat.

6. Fry the fish until golden brown on both sides, then pour in the soy sauce, let the soy sauce cook the fish first, so that it is very useful to remove the fishy smell.

7. Then add water, level the water and fish, and pour in a small bowl of prepared seasoning. Begin to simmer.

8. Keep simmering for about half an hour, turning the fish in the middle. When you see a little soup left, open the lid.

9. After sprinkling in the chopped green onion, drain the soup. You can leave a little soup and pour it on the fish after it comes out of the pot to add flavor and flavor.

10. Done.

Ingredients:

Carp [pictured] Carp restraining food.

Green onion [pictured] green onion phase gram food.

Ginger [pictured] ginger Xiangke food.

Big material [picture] big material.

Fatty meat and dried chili peppers [picture] dried chili peppers are a gram of food.

White sugar [pictured] white sugar is a food.

White vinegar [picture] White vinegar is a food.

Soy sauce [picture] Soy sauce.

Cooking wine [pictured] cooking wine.

Recipe method: Braised carp recipe**11Appropriate amount of green onion, ginger, dried chili, seasoning, and fatty meat.

How to make braised carp**22A carp, remove the scales, remove the internal organs and clean it.

The practice of braised carp**33Cut one knife at the head and one at the tail position, the same on both sides.

Preparation of braised carp**44Remove the fishy line, pinch it with tweezers or with your left fingernail, twitch outward, and gently pat the fish with your right hand.

Preparation of braised carp**55Draw a knife on the fish, the same on both sides.

Braised carp recipe**66**, heat the wok and rub the bottom and surroundings with ginger.

The practice of braised carp**88Add the fatty meat and stir-fry for a while.

The practice of braised carp**99Add ingredients, green onions, ginger and chili peppers and stir-fry until fragrant.

Braised carp recipe**1010Add sugar and stir-fry until the sugar dissolves.

The practice of braised carp**1111Stir-fry in white vinegar, cooking wine and soy sauce.

The practice of braised carp**1212Add water, bring to a boil over high heat, reduce heat to low.

Braised carp recipe**1313Once the heat is boiling, simmer over low heat for 15 to 20 minutes, drain the soup and add some shredded green onions.

The practice of braised carp**1414The roasted carp is sweet and salty, and it is very delicious.

This is the most delicious way to braised carp, follow Dai Jun to learn a trick, and you are not afraid of guests at home.