How to make carp delicious and simple, carp is simple and delicious

Preparation of sweet and sour carp.

1.After the carp is cleaned up, remove the fishy tendons on both sides, and then use the knife to tilt at a 45-degree angle to evenly open the fish.

2.Add 1 tablespoon of salt and rub the salt with your hands inside and out of the fish.

3.Add 2 tablespoons of flour, 1 tablespoon of starch, 1 egg, 1 bowl of water to a bowl, mix into a paste and put the fish in.

4.Hold the tail of the fish and hang the batter all over the fish.

5.Sprinkle a layer of dry flour on both sides of the fish and shake off the excess.

6.Put enough oil in the pan, and when it is hot, bend the fish into an arc and fry it over low heat. When frying, you can hold down the carp with two spatulas to set the shape.

7.Fry both sides until slightly yellow, the fish is cooked through, and then you can remove it.

8.The fish can be cooled for a while, or it can be cooled through.

9.Go back to the pan and fry it a second time, always over low heat to prevent the skin from burning.

10.Fry the fish until it is dark yellow, then put it into the fish plate with the tail upward.

11.In another pot, put a little oil, low heat, when the oil is warm, add crushed garlic and stir-fry until fragrant, don't make the garlic paste like a high heat.

12.When you smell the garlic, add half a bowl of water, 2 tablespoons of tomato paste, 2 tablespoons of rice vinegar, 1 teaspoon of light soy sauce and bring to a boil.

13.Pour in a small half bowl of water starch, mix well, add a small half spoon of salt, and bring to a boil again to turn off the heat.

14.Pour the sweet and sour sauce over the fish while it is hot and serve.

Carp is simple and delicious to make, and you can learn it as soon as you learn it.

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

It's braised and it's not bad.

The carp preparation is as follows:

The ingredients for grilled carp are prepared as follows: 1 carp, 1 dish of light soy sauce, 1 dish of salt, 1 dish of cooking oil, 2 tablespoons of cumin powder, 2 tablespoons of chili powder, and 1 handful of chopped green onions, the specific method is as follows: first clean up the carp, remove the fishy line, and then put it in the oven, first bake the water on the surface of the carp, and then brush a layer of cooking oil on the fish with a brush, and bake the carp until it is fragrant, brush the soy sauce on both sides of the fish body, turn it over frequently, and wait for the fish to be thoroughly cooked, sprinkle with salt, cumin powder, and chili powder, Finally, sprinkle with chopped green onions and serve.

The introduction is as follows:

Ingredients: carp, green onion, ginger, garlic, dried chili, salt, sugar, cooking wine, light soy sauce, dark soy sauce, rice vinegar.

1. Clean the carp, and then cut out a knife on both sides of the fish body at an even interval to facilitate the flavor of the fish.

2. Prepare some ginger slices, green onions, garlic granules, dried chilies, and an star anise.

3. Pour a little oil into the hot pan and sprinkle some salt in the pan to effectively prevent sticking. Then put the fish in and fry it over medium-low heat. Do not turn the fish in for about 2 minutes, until the surface of the fish is completely set, turn it over to the other side and continue to fry.

4. Fry until both sides are set, then put the fish out for later use.

5. The bottom oil left over from frying fish in the pan is very fishy, so it is recommended to pour it out. Clean the pot, add a little oil to the hot pan, pour the green onion, ginger, garlic, dried chili pepper and star anise into the pot, and stir-fry over medium-low heat to bring out the fragrance.

6. Pour in the fried carp, then add a spoonful of light soy sauce, a spoonful of cooking wine, and a spoonful of rice vinegar (balsamic vinegar is also acceptable), and cook over high heat to bring out the fragrance.

7. Add boiling water, and the amount of water is not over the position of the fish body 2 3. Then add an appropriate amount of salt, half a porcelain spoon of sugar, and 1 3 tablespoons of dark soy sauce to color. Cover the pot and start the fish stew.

8. Wait for the fish soup to simmer until it is slightly viscous, and then the soup can be removed from the pot after collecting the soup on high heat.

9. Put the fish on a plate, pour the fish soup on the fish, sprinkle some green onions to garnish, and this braised carp is complete.

The carp preparation is as follows:

The ingredients for grilled carp are prepared as follows: 1 carp, 1 dish of light soy sauce, 1 dish of salt, 1 dish of cooking oil, 2 tablespoons of cumin powder, 2 tablespoons of chili powder, and 1 handful of chopped green onions, the specific method is as follows: first clean up the carp, remove the fishy line, and then put it in the oven, first bake the water on the surface of the carp, and then brush a layer of cooking oil on the fish with a brush, and bake the carp until it is fragrant, brush the soy sauce on both sides of the fish body, turn it over frequently, and wait for the fish to be thoroughly cooked, sprinkle with salt, cumin powder, and chili powder, Finally, sprinkle with chopped green onions and serve.

You can make braised carp, which is simple and delicious.

Ingredients: 1 carp, 1 ginger, 1 green onion, 5 cloves of garlic, 2 coriander, 2 tsp salt, 2 tbsp light soy sauce, 1 tbsp oyster sauce, 2 tbsp cooking wine, 1 tsp dark soy sauce, appropriate amount of water starch.

Step 1: Clean the carp, remove the fishy line, and then use a kitchen knife to mark the knife flowers on both sides of the fish, after the knife flowers are beaten, pour 2 tablespoons of cooking wine, spread evenly to remove the fish, and then sprinkle about 1 teaspoon of salt, apply evenly inside and out, and rub the bottom smell.

The scales of carp are very nutritious, and unlike other fish scales, the scales of carp are crisp and delicious, so most people eat carp without scales.

Step 2: Cut the prepared ginger into slices, the green onions into slices, and the garlic into slices, put them on a plate for later use, and then pick the coriander into sections and set aside.

Step 3: Heat the oil to about 6, slide the carp from the side of the pan, then fry the bottom of the carp over medium heat until the bottom of the carp is browned, then turn the carp over, fry the other side until browned, and then put it out for later use.

Step 4: Leave the bottom oil in the pot, put the green onions, ginger and garlic into the pot, stir-fry over low heat until fragrant, add about 2 bowls of water after stir-frying, then add 1 teaspoon of salt, add 2 tablespoons of light soy sauce, add 1 teaspoon dark soy sauce, add 1 tablespoon of oyster sauce, and bring to a boil over high heat.

After boiling, put the fried carp into the pot, there are more fish balls in this season, also put them in the pot, then cover the pot, boil over high heat, and then turn to low heat and simmer for 20 minutes.

After 20 minutes, when there is not much soup left in the pot, pour in a little water starch, turn to high heat to reduce the juice, and when the soup is thick, first put the fish out and put it on the plate, then pour the remaining soup on the fish, and finally put coriander to garnish!