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Braised carp is red in color sauce, salty and fresh in taste, and soft and tender in texture. Ingredients: 1 carp (about 750 g). Ingredients: 25 grams of winter shoot slices, 25 grams of pork fat, 25 grams of shiitake mushrooms. Seasoning: 1000 grams of salad oil (about 65 grams), soy sauce 20 grams, salt 3 grams, cooking wine 15 grams, vinegar 5 grams, sugar 10 grams, wet starch 25 grams, green onion 10 grams, ginger slices 10 grams, garlic slices 5 grams, chicken broth 450 grams. Production process: cut and match (1) carp to remove the salmon, gills, internal organs, wash, both sides of the cross knife. (2) Wash the pork fat and cut into slices. (3) Wash the winter shoots and cut into slices. (4) Remove the stalks of the shiitake mushrooms and wash them.
Cooking: (1) Place the wok on the fire, add oil, heat until 80%, fry the carp until it is light yellow, remove the drain. (2) Leave 25 grams of oil in the wok, put it on the fire and heat it, add the shallots, ginger slices, garlic slices to the pot, add the pork fat slices, winter shoots, shiitake mushrooms, cooking wine, soy sauce, sugar, vinegar, salt and chicken broth, bring to a boil, add the fish, simmer for about 10 minutes, turn the fish over a low heat, and then simmer for about 10 minutes, put it into the fish dish. (3) Bring the juice to a boil in the pot, use wet starch to contour, heat the oil, and drizzle on the fish. Cooking tips: Fish should not be fried too charred, otherwise the fish meat is very hard and the taste is not tender. The fish should be cooked on a slow heat, which is easy to taste, the fish is not fragile, and the soup is also bright.
Sweet and sour crispy mandarin fish This dish is crispy on the outside and tender on the inside, and the taste is sweet and sour. Ingredients: 1 mandarin fish (about 1000 g). Seasoning: 1000 grams of salad oil (about 100 grams), 10 grams of shredded green onion, 10 grams of ginger shredded, 10 grams of garlic shredded, 5 grams of coriander stalks, 10 grams of cooking wine, 10 grams of salt, 5 grams of sugar, 5 grams of soy sauce, 10 grams of vinegar, 10 grams of starch, 3 grams of sesame oil, 200 grams of fresh soup. Production process: cutting: the fish to the gills, gills, internal organs washed, and then 4 cm after the gills of the fish knife to the bone, and then flat knife to the front slice, so that the fish meat up, so that the operation to the tail, each side of the seven or eight knives, the fish with salt, cooking wine slightly marinated, and then put into the wet starch dipped to take out, and then dipped in a layer of dry starch, and to each piece of fish meat to turn up. Cooking: (1) Place the wok on the fire, add the oil, cook until it is 70% hot, add the fish, fry until golden brown until cooked, and fish into the fish dish. (2) Leave 20 grams of oil in the pot, add shredded shallots, ginger shreds, garlic stalks and stir-fry until fragrant, add fresh soup, salt, sugar, vinegar and soy sauce to adjust the taste, use wet starch to outline the sauce, drizzle with sesame oil, pour on the fish and serve. Cooking tips: when frying fish, the heat should be larger, the frying time should be slightly longer, and the 208 popular practical recipe will be crispy on the outside and tender on the inside.
Dry-roasted rock carp, also known as "Iwahara carp", "black carp". The head is thick and fat, the meat is tender and tight, the taste is delicious, the yield is small, and it is a valuable edible fish. This dish is brownish red in color, salty and slightly spicy, and the fish is tender and mellow in taste. Ingredients: 1 rock carp (about 600 g). Ingredients: 150 g lean pork lung. Seasoning: 1000 grams of salad oil (about 75 grams), 50 grams of pickled red pepper, 20 grams of sprouts, 10 grams of minced ginger, 15 grams of minced garlic, 70 grams of white onion, 5 grams of salt, 5 grams of cooking wine, 10 grams of green onion and ginger juice, 2 grams of soy sauce, 2 grams of sugar, 200 grams of fresh soup, 5 grams of sesame oil. Production process: Cutting: (1) The rock carp is slaughtered and cleaned, and several knives are cut on both sides of the fish body, and marinated with salt, cooking wine, and ginger and shallot juice. (2) Wash the lean pork lung and cut into mung bean-sized grains. (3) Pickled red pepper cut into long knots. (4) Cut the sprouts into small pieces.
Cooking: Place a wok on the heat, add oil to 60% or 70% heat, add rock carp and fry until the skin is crisp and dark brown. Leave 20 grams of oil in a wok, add the lean meat grains of pork lung and fry until crispy, cook in soy sauce and color it. Put the wok on the fire, put in 30 grams of oil and heat it, add the pickled red pepper, ginger and minced garlic to simmer the aroma, add fresh soup (to submerge the fish back as well, avoid using thick soup), put in the rock carp, cook the cooking wine, add salt, soy sauce, sugar and boil, skim off the foam, switch to low heat for 10 minutes, turn the fish over, then add the minced sprouts, pork cheeks, green onions, burn until the fish is ripe, and when the juice is dry and bright, drizzle sesame oil. Cooking tips: (1) Since the pickled chili peppers, minced sprouts, and pork buns all contain salt, when seasoning the fish, use salt appropriately to prevent over-saltiness. (2) First use a low heat to burn the fish into the flavor, and then use medium heat to collect the juice, so that the fish shape is complete and moisten the oil.
Tofu crucian carp This dish is bright red in color, crucian carp is tender, tofu is flavorful, tender but not rotten, thick and fresh. Ingredients: 3 live crucian carp (about 500 g). Ingredients: tender tofu 400 g. Seasoning: salad oil 125 g, watercress (finely chopped) 30 g, mash juice 35 g, sweet sauce 10 g, salt 3 g, soy sauce 20 g, ginger 10 g, minced garlic 10 g, green onion 20 g, wet starch 25 g, fresh soup 700 g. Preparation process: cutting: (1) crucian carp to remove the salmon, remove the gills, dissect the abdomen to remove the internal organs, wash and drain, cut two knives on both sides of the fish body (to the degree of broken skin), smear salt (2 grams) and set aside. (2) Wash the tofu and cut it with a knife into slices about 5 cm long, 3 cm wide and about 1 cm thick.
Cooking: (1) Bring water to a boil in a pot, add tofu slices and cook for about 2 minutes (add a little salt), remove and soak in a bowl filled with fresh soup. (2) Place the wok on the fire, add oil to 60% heat, add crucian carp and fry until both sides are yellow, put on a plate. (3) Leave 50 grams of oil in the wok, put it on the fire and heat it, add the watercress and stir-fry the red and stir-fry until fragrant, then add ginger, minced garlic, fresh soup, soy sauce, mash sauce, sweet sauce, and then add the fried fish, cook for about 3 minutes to taste, and place the tofu and fish on the plate. (4) Boil the juice in the pot, drizzle with wet starch, see the juice spit out the oil thick, add the green onion, drizzle around the fish and serve. Cooking tips: The time to cook tofu should not be too long, so as not to make the tofu too old, and then soak it again with fresh soup after fishing out.