How to make braised carp, how to make braised carp

Preparation of braised carp.

1.Wash the fish and remove the line (this will remove the fishy smell).

2.Change the knife, so that it tastes good. After that, rub a little cooking wine and salt into the body and belly of the fish and marinate the fish for 10 to 20 minutes.

3.While marinating the fish, prepare the ingredients. Basic ingredients: green onion, garlic slices, dried chili peppers, ginger slices. Tofu is added to aid calcium absorption.

4.Put the fish in a frying pan. Fry on both sides.

5.And put the pan on an angle and fry the head and tail of the fish.

6.Add cooking wine, tofu, and pour a bowl and a half of water to prepare the fish stew.

7.Add green onions, ginger, garlic, dried chilies, a tablespoon of soy sauce, half a tablespoon of vinegar, a teaspoon of sugar, and two teaspoons of salt.

8.When the water is boiling, simmer the fish over medium-low heat. Simmer until a little broth remains.

9.Out of the pot! Let's eat! o(∩_o...

Homemade braised carp recipe 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 wipe the water off the fish with kitchen paper.

Diagonal knives on both sides.

Add green onions, ginger and garlic, red pepper, and Sichuan peppercorns, stir-fry until fragrant, and pour in cooking wine and vinegar.

Add cold water, soy sauce, salt, sugar, bring to a boil over high heat and simmer for 15-20 minutes.

When a little soup remains, serve.

Cooking skills. It takes a long time to stew for the fish to absorb the flavor.

This dish is to improve the production method of braised carp in Yu cuisine, and replace the traditional paste with powdered powder, which is much simpler to make, and the fish meat is as delicious and tender as it is.

Ingredients: green onions, ginger slices, garlic seeds, carp (carp is slaughtered in advance).

Production**: 1, the first choice is to cut the carp neck, and then the tail of the fish is also cut a knife, with the fingers of the left hand to find the fishy line, and then the right hand with the knife gently patted the fish body, the fishy line slowly pulled out, the other side is also the same method, the carp cut crescent knife, the knife pattern is deep to the fish bone, and each knife interval is about 1 cm to cut a flower knife.

2. In the next step, start to flavor the fish, add 1 tablespoon of salt, half a spoon of pepper, 20 grams of cooking wine, 15 grams of green onions, 8 grams of ginger, and then grasp it well with your hands and marinate for about 20 minutes.

After a few minutes, remove the green onion and ginger from the fish, and then use corn flour to stick the fish body, so that the knife edge of the fish is sticky and powdery, and then shake off the excess powdered root when frying.

4. Because it is made of family stoves, the amount of oil used is small, the fire is small, and the oil should be burned a little higher when frying the fish, and the oil temperature is about 180 degrees, and then the fish with good powder is fried in the oil pan.

5. When entering the carp, it should be turned on both sides, so that the fish can be comfortable with the knife to prevent sticking together, and then the whole is fried in the pot, and the fish body is constantly poured oil with a spoon, because the pot is small and the fish is set, use a spoon to hold up the fish, and let the fish tail dip and fry for a while.

6. Fry the fish tail thoroughly and set, the fish frying time is 6-7 minutes, the middle should be on high fire all the time, fry the carp to float and set, and then use the fence to fish out the oil control, at this time the carp will be fried, and the fish will start to burn below.

7. Add bottom oil to the pot, add green onions, ginger slices, garlic seeds, more than a dozen peppercorns, an star anise, slowly fry over low heat until fragrant, fry the green onions and garlic until the skin is golden, because fried golden brown, garlic and green onions will produce a special fragrance.

8. Then add water, there is a suggestion to use the old soup to achieve a better effect, use the old soup at the end of the thickening, naturally collect the juice viscous. Add the fried carp and season below.

9. Add cooking wine to remove the smell, add soy sauce to adjust the color, then add about 8 grams of aged vinegar to increase the umami of the fish, a little pepper to remove the fish, add 5 grams of salt to adjust the bottom taste, 30 grams of light soy sauce to extract the freshness, and constantly pour the soup on the fish to make the fish soft.

10. When the fish is boiled for 2 minutes, then turn it over and burn it to the other side, pay attention to safety when turning the pot to prevent the soup from splashing, and also continue to pour the soup on the fish body, and then burn for 2-3 minutes, the soup in the pot becomes viscous, put in monosodium glutamate before the pot, the sugar is fresh, and the seasoning can be melted and stirred evenly before it can be out of the pot.

11. The soup in the pot is boiled again, add cornstarch water to thicken the viscousity, add a little oil when thickening, so that the sauce is more translucent, if the color is not enough, you can also add soy sauce to adjust the color, and then pour it on the fish.

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.

Braised carp, food tutorial No. 1, learn if you like.

The home-cooked braised carp is made, and the next-door neighbors are hungry and crying.

Braised carp.

Ingredients: carp, green onion, ginger, garlic, star anise, Sichuan pepper, dried red pepper, soy sauce, sugar, cooking wine, white vinegar, salt.

Preparation of braised carp.

Step 1: Prepare green onions, ginger, garlic, dried red peppers, star anise, and Sichuan peppercorns.

Step 2: A carp, remove the scales, remove the internal organs and clean it. Make a cut at the head and tail positions, the same on both sides, remove the fishy line, pinch it with your fingernails, and twitch it outward to remove the wake line.

Step 3: Draw a knife on the fish, the same on both sides, smear some salt and cooking wine on the fish, marinate it, **, heat the wok, put in the oil, put the carp in after the oil is hot, turn to low heat, and fry until the fish is golden brown on both sides.

Step 4: Add green onions, ginger and garlic slices, dried red peppers, star anise and Sichuan peppercorns to the pot and stir-fry until fragrant. Add sugar, stir-fry until the sugar dissolves, cook in white vinegar, cooking wine, soy sauce and stir-fry. Add water and bring to a boil over high heat.

Step 5: Put in the fried fish, bring to a boil over high heat, turn to low heat and simmer for 15 to 20 minutes, drain the soup, and sprinkle in some shredded green onions. Haha, in order to look good, when it was served to the table, I sprinkled some red pepper shreds to decorate it.

Homemade recipe for braised carp:

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: 1 carp.

Appropriate amount of oil: 1g of chicken essence, 4g of soy sauce, 2g of sugar, 3g of bean paste, 10g of cooking wine, appropriate amount of white pepper, 3 slices of thirteen spiced ginger, 2 cloves of garlic, appropriate amount of chives, Step 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. Tie the chives 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 of cooking wine, 1g of salt, white pepper, shredded ginger, and marinate for about 15 minutes to remove the smell.

4. Take out the green onion knot from the marinated fish, dry it with a kitchen paper towel, and pat it evenly with a thin layer of dry starch.

5. Pour oil into the pot, 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 body turn yellow.

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

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

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

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

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

12When 1 3 broth remains, turn on high heat to remove the juice and sprinkle with chopped green onions.

Tip 1. Tips for frying fish:

1.First wash, dry, heat the pot, smear a layer of ginger juice on the bottom of the pot, then put oil to heat, fry the fish in oil, the fish skin will not stick to the pan.

2.Wash the fish (large knotted into pieces), dip it in a layer of egg batter, and then fry in the pan, turning the other side when it is golden brown, so that it will not stick to the pan.

3.Wash the fish and fish pieces, dip them in a thin layer of flour, and fry them in an oil pan to make the fish shape complete and the fish skin non-stick.

4.Before frying, marinate the fish or fish pieces with fine salt and cooking wine, and then put them in the oil pan, so that the fish skin does not stick to the pan.

Two. When adding the bean paste, turn off the heat and stir-fry until fragrant because: the higher the temperature, the more salty the bean paste will become.

Hello! Wash the fish and cut it into two sections (because the fish is too big, if the fish is small or there is 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 to drain the acid for more than 8 hours.

2Before 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 skillet until golden brown on both sides.

3Prepare spices and spices.

4Put oil in a pan and stir-fry with spices.

5Add seasoning and water to taste.

6Add the fried fish.

7. Cover and simmer over high heat for about 20 minutes.

8 Okay, put the fish together when serving.

The oil is hot, the fish is washed, the fish is slag first, and then, use some millet spicy, peppercorns, green onions, garlic, ginger, and make a potato to pour it on it.