I have to say that Henan people really have a set of carp when they eat carp, and there is probably no place that knows how to eat carp better than Henan people.
At the important banquet in Henan, whether it is the red and white wedding and funeral celebration, or the joy of housewarming and further education, no carp can not hold the table, no matter how rich the appetizer is, but still have to wait until the moment when the carp is on the table, it is the climax of the banquet. "No carp, no table" is the rule of Henan banquet, irreplaceable, Henan people's love for carp is blatant and undisguised.
The Yellow River is "copper head iron tail tofu waist", the Yellow River water in Henan region slows down, sediment increases, the output of "Yellow River carp" is more special, and Songjiang perch, Xingkai Lake fish, Songhua River salmon is known as China's four famous fish, since ancient times there is "its fish, the carp of the river" said. Yellow River carp with golden scales and red tails, long body shape, delicate flesh and excellent taste. The famous dish of the Central Plains, "Carp Baked Noodles", was created by Chef Changyuan, the hometown of Henan's chefs around 1930, and has a history of more than 100 years, and is still the "top configuration" in Henan hotels.
Nowadays, pure Henan carp has been difficult to find, but Henan people love to eat carp habits have not changed, braised Yellow River carp is the best dish of many high-end restaurants in Henan, carp can do the strong flavor, especially the meat of the belly part of the fish, the entrance is melted, soft and tender, delicious is not like words, hard to put this ordinary, even disliked freshwater fish made a wonderful taste. Share a braised carp made in Henan.
Ingredients: 1 carp (more than 3 pounds is preferred), green onion, ginger, dried chili peppers, salt, sugar, balsamic vinegar, soy sauce, allspice powder, starch, chicken powder.
1, the pot at home generally can not hold more than 3 pounds of carp, the carp cleaned up, cut into suitable three pieces, put into the basin, sprinkled with more salt, ginger slices, green onion segments to catch and marinate for 10 minutes.
2, pickled carp pieces, sprinkle some five-spice powder to spread well, drizzle with some wet starch, water starch to thicken some, catch it can become a continuous line, wrap the fish pieces with a layer.
3, the pot of sufficient oil, oil temperature 60% hot, put the fish into the pan to fry, put it in do not turn, one side after setting the flip frying the other side.
4, the surface of the fried fish is somewhat golden, the time is about 7 minutes, the fish are basically fried and fished out for later.
5: Put a small amount of oil in the pot, put the green onion, ginger, dried chili peppers, star anise into the sauté to bring out the aroma, pour 3 spoons of soy sauce to fry the sauce aroma, pour a large bowl of boiling water and bring to a boil.
6: Put the fish cubes into the pot, add 2 spoons of balsamic vinegar, 1/2 tablespoon of sugar, salt and chicken powder to taste, cover the pot and simmer over medium heat.
7, need to simmer for about 15 minutes, and finally according to the amount of soup in the pot to open the pot lid to collect the juice, cook until the fish is completely crisp and tender, fish out the plate.
Carp thorns, eat carp can not eat small, otherwise can not eat what meat, cooking at home also have more than 2 pounds is better, some well-known carp restaurants in Henan, the carp used is even more than 5 pounds. As the old saying goes, "salted fish and light meat", to make braised carp salt should be enough, put some salt when marinating, and put a normal amount of salt when boiling, so that it will taste good.
When frying carp, you should control the time, the fish meat is too tight for a long time, eating is not tender, the frying time is short and the boiling time will be boiled, this is more particular about the heat, to do more than a few times to have experience, like to eat carp can try this braised carp method.
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