CarpCarp can grow very large and is also very delicious, so it is a popular food.There are many home-style carp recipes, such as sugarvinegar.Carp,Braised Carpand Sour Cabbage Carp are all popular dishes.Today, I will introduce these three home-style carp recipes, and I believe you will like them!

"Carp" for good luck

The variety of home-style carp recipes comes from the auspiciousness of carp.During festivals and holidays, carp is a must-have dish on every table, which is also related to the auspiciousness of "carp leaping through the dragon gate".Carp leaping through the dragon gate, good luck in the coming year. In Chinese traditional culture, carp is a symbol of good fortune, representing people's hopes for a better future.

Carp: Sugar and Vinegar Carp

Ingredients

1 carp (about 750g), green onionsginger15g minced garlic, 1g salt,MSG1g, 10g rice wine,soy sauce10g, 50g vinegar,white sugar100g,flour100g, 200g cornstarch,1 egg, 1000g vegetable oil (net consumption 75g)Instructions

1. Clean the carp, remove scales, gills, and internal organs. Cut flower blades on both sides, about 3cm apart.

30. Insert the fish tail. Spread a thin layer of flour, cornstarch, and egg mixture.Fish Tail2. Heat the wok to high heat, add vegetable oil, when it's 70% hot, put in the carp and fry until it forms an arc. Remove and put in a bowl.

3. Add a little oil in the wok, heat to 50% hot, add chopped green onions, ginger, and garlic to saute, add vinegar, soy sauce, and 200g water, then add white sugar and MSG, boil, thicken with cornstarch, drizzle a little vegetable oil and mix well.

Frying carp at 70% hot oil temperature will make the egg mixture quickly contract and solidify.

Tips

Home-style carp recipe: Braised carp

Ingredients

1 carp (750g)

pork50g, water lily petals,spinachand cooked radisheach 10g.green onions, ginger, garlic each 5g, 25g soy sauce, Shaoxing wine,Sichuan peppercorns10g water, 15g white sugar, 500g bone broth, 20g wet cornstarch, 100g vegetable oil, 3g MSG.Instructions1. Clean the fish, cut flower knives on both sides.

Slice pork, water lily petals, and radish.

Chop green onions.50. Put a lot of oil in the pot, when it's 80% hot, put the fish in and fry until golden.Carrots3. Put a little oil in the wok, heat to 50% hot, put in the meat and stir-fry until half cooked, add green onions, ginger, garlic, water lily petals, and radish and stir-fry, add soy sauce, broth, Sichuan peppercorns, Shaoxing wine, vinegar, white sugar, fish, and MSG, boil, cover and simmer for 20 minutes. When the soup is almost dry, thicken with wet cornstarch, drizzle with vegetable oil, and serve.Carp recipe: Sour Cabbage CarpIngredients1 carp (about 750g), 200g sour cabbage, 1 egg white, green onions, ginger, salt, cornstarch, rice wine, sesame oil, broth.

56. Peanut oil

3. Add oil to the spoon, then stir-fry the meat slices until partially cooked. Add chopped green onions, ginger, garlic, and carrot greens, and stir-fry. Add soy sauce, broth, Sichuan peppercorns, Shaoxing wine, vinegar, white sugar, fish, and MSG. Bring to a boil, cover, and simmer over low heat for 20 minutes. When the soup is almost dry, thicken with cornstarch slurry and drizzle with sesame oil. Stir until the sauce thickens and the fish is cooked.

Instructions

1. Clean the carp, remove scales, gills, and internal organs. Cut the back and remove the meat. Cut the meat into pieces.

60. Chop the sour cabbage and wash it.Peanuts2. Put the cut fish meat with egg white and cornstarch.

3. Heat oil in a wok, saute fish bones and sour cabbage until fragrant, add rice wine, add broth, and simmer until the soup is white, season, and remove the fish bones and sour cabbage and put them in a bowl.

4. Put the fish meat into the pot, cook until the fish meat turns white, pour the soup into the fish bone bowl, sprinkle with green onions, and drizzle with sesame oil.Wash and cut the sauerkraut.

2. Dip the sliced fish meat in egg whites and cornstarch.

3. Heat oil in a pan, then stir-fry the fish bones and sauerkraut until fragrant. Add (liyao – cooking wine), followed by fresh broth, and simmer until the soup turns white. Season to taste, then remove the fish bones and sauerkraut, placing them in a bowl.

4. Slowly add the marinated fish meat to the pot and cook until the fish is cooked through. Add the broth and fish bones to the fish bone bowl, then garnish with chopped green onions and drizzle with hot oil and sesame oil.

Tips

After removing the scales and gutting the fish, clean it thoroughly and place it in a bowl. Rub with (liyao – cooking wine) to remove the fishy smell and enhance the flavor.