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Speaking of eating fish, I also remembered the old saying that the old man often said: "Four legs are not as good as two legs, two legs are not as good as one leg, one leg is not as good as no long legs", fish is the type without long legs. To say which fish is the most popular, carp says second No one dares to say first.
Carp is popular, in addition to the nutrition and taste is better, but also thanks to its better meaning, such as flying yellow Tengda is "carp jumping dragon gate", winning the lottery or good luck is called "koi", the New Year festival can also add a festive atmosphere, is simply the "group pet" in the fish.
The best way to eat carp is braised. Braised carp caramelized skin, smooth and tender fish meat, rich soup, fresh and salty slightly sweet and delicious, whether it is a restaurant banquet or a celebration of the festival, are a dish with a high table rate, delicious and beautiful and noodles.
Braised fish is a local traditional dish, with carp as the main ingredient, with salt, cooking wine and other spices made, the fish is tender, nutritious and delicious, today I will share with you the detailed method of this dish.
【Specific operation】
A carp, remove the scales, choose to wash clean. Cut a knife at each end of the fish's head and tail, and gently pat the fish's body with your hand to draw out the fishy line.
Put a knife on the fish and a cross knife on the tail of the fish, so that it is convenient for the fish to taste, and then remove the fish teeth, reduce the fishy smell of the carp, and put it in the basin after cleaning.
Add 1 gram of salt to the basin, 1 gram of pepper, remove the fishiness of cooking wine, and add a few peppercorns and red dried peppercorns.
Cut half a green onion into diagonal slices, cut a piece of ginger into ginger slices, put them together in a fish bowl, apply the seasoning to the fish by hand, put it aside and marinate for 10 minutes, so that the fish slowly tastes.
One tomato, cut into small pieces; a handful of fungus soaked in advance, cut into small pieces, and the tomatoes are placed in a basin for later.
Cut a piece of ginger into ginger pieces; a few garlic grains into minced garlic; add a few peppercorns and red dried peppercorns, add 5 grams of red oil bean paste, 5 grams of chili sauce.
At this point, the ingredients are ready.
Pour in the cooking oil, while waiting for the oil to heat up, put the marinated carp into the pot, sprinkle the appropriate amount of cornstarch, and spread evenly, so that the skin of the fried fish can be made more crispy.
When the oil temperature is 50% hot, lift the fish tail, put the fish head into the oil pan first, fry for about 10 seconds, and then slowly put the hot oil on the fish, so that the fish is evenly heated, change to medium-low heat for 3 to 5 minutes, fry the fish thoroughly, and then fish out the oil control.
Add a little cooking oil to the pot, pour in ginger garlic, chili peppers and sauce, stir-fry for a while, sauté the red oil, pour in the tomatoes and fungus, stir-fry a few times, and sauté the juice inside the tomatoes.
Add an appropriate amount of water, to spread the carp as appropriate, add 20 grams of soy sauce, 5 grams of aged vinegar to increase the flavor, taste very fresh 10 grams, add pepper 2 grams, sugar 1 gram to fresh, stir the seasoning, under the fried carp.
Use a spoon to pour the soup on the fish continuously, reduce the heat and simmer for 5 minutes to allow the fish to slowly taste.
After 3 minutes, pour the soup evenly over the fish, continue simmering for two minutes, simmer until one-third of the soup is left, use a colander to remove the carp, put it on the plate and set aside.
Then boil the remaining soup, hook the appropriate amount of water starch, make the soup thick, and then pour a little bright oil, stir well, you can turn off the heat.
Pour the soup evenly into the fish, put a coriander to garnish, and the delicious braised fish is ready. The shape is not scattered, rosy into the taste, salty and delicious, fragrant and delicious, on the occasion of the table, can immediately become the gathering point of all eyes and chopsticks.
Here are the ingredients and spices used:
Ingredients: carp, ginger, green onion, tomatoes, fungus, garlic, corn starch, peppercorns, red peppercorns, coriander
Seasoning: salt, cooking wine, pepper, soy sauce, aged vinegar, very fresh taste, sugar
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