Braised CarpCarpA common dish in familiesRecipeOne of them;Carp as the mainIngredient, simple braised, cooked in yellow color, fragrant and delicious, tender and fresh, also has a very cute shape. It has a long history of eating in China.

Braised CarpHow to make

Ingredient preparation

1 carp, half a bunch of scallions,Ginger1 piece,Coriander1 bunch,Light soy sauce1 tablespoon, 2 cloves of garlic,Chili peppers1 piece,Vinegar2 tablespoons, appropriate amount of white liquor, 1 teaspoon of starch, 1 teaspoon of salt,White sugar1 teaspoon,Peanuts1 and a half tablespoons of oil, 1 tablespoon of cooking wine.

Steps for making

1. Clean the fish, cut a few knives on the back of the fish, and marinate with salt for half an hour.

2. Cut some scallions into fine strips for decoration, and some into coarse strips.Cut garlic, ginger and chili peppers into slices.

3. Heat the pot with oil, put the marinated fish in, and fry until both sides are yellow.

4. Put half a tablespoon of oil in the wok, heat it up, put in the coarse scallion strips, ginger and garlic slices, stir-fry, then add 1 tablespoon of vinegar and white liquor.

5. Add the appropriate amount of water and soy sauce, bring to a boil overHigh heat, simmer for 5 minutes.6. Add the fried fish, bring to a boil again, cover the pot and simmer over low heat for 10 minutes.

7. Mix starch and water to make a sauce, pour into the pot, turn to medium heat.

8. When boiling, gently turn the fish over, and continuously pour the sauce on the fish, so that the fish is flavorful.

9. When the sauce is reduced to one-third, turn off the heat, and plate the fish, sprinkle with fine scallion strips, pour some sauce on it, add coriander and chili peppers, and then pour the remaining sauce on.

Reduce the broth to one-third of the original volume, turn off the heat. Place the fish in a serving dish, sprinkle with finely chopped green onions, pour in some of the broth, and top with cilantro and red chili peppers. Finally, pour the remaining broth over the fish.

A simple recipe for braised carp.

Ingredients preparation.

Ingredient preparationCarp, scallions, star anise, dried chili peppers,White vinegarWhite sugar, lard, ginger,Soy sauce

Cooking wine.

Steps for making

1. Clean one carp, remove scales and internal organs, and cut a knife at the head and tail, both sides should be the same.

2. Remove fishy lines, cut knives on the fish, both sides should be the same.

3. Start the fire, heat the wok, use ginger to wipe the bottom and sides.

4. After the pot is heated, add oil and heat it up, put the carp in, turn to low heat, and fry the fish until both sides are golden yellow.

5. Add lard and stir-fry, add star anise, scallions, ginger, and chili peppers, and then stir-fry with white sugar.

6. Add white vinegar, cooking wine, and soy sauce, add water, bring to a boil over high heat, and turn to low heat.

Cooking techniques

1. When frying the fish, use ginger to wipe the bottom and sides of the pot first, so that it is not easy to stick.

2. The pot should be heated, and the oil should be heated before putting the fish in.

Choosing Carp

How to choose high-quality fresh fish

1. First, choose healthy fish.

2. The body is large and strong, 2 years old fish is 25cm, 40-55cm, and 3 years old is over 75cm.Not fatty and not thin.Head plate is wide, mouth is thick, shoulder is thick, hand shape is appropriate, tail is strong.

3. The color and texture are bright and rich.

4. The pattern is beautiful.