Braised carp is too complicated to operate, teach you a simple way to do nothing but oil, and treat guests with noodles during the New Year. Dear good friends Hello everyone I am Chef Jiang Yizhou, today is the time to share the food with you, are you ready?
Almost the New Year, presumably every household table is indispensable braised carp this dish, however, the traditional braised carp method is too complicated, you need to burn a large pot of oil, the carp over oil, in the family to do not real, today, I will share with you, braised carp home simple method, but the oil taste is also equally delicious, the New Year out, but also special face, nonsense do not say much, let's come to see how I operate it, right?
A fresh carp, an octagon, a handful of peppercorns, a little green onion, a little ginger, a head of garlic, a coriander, a little sweet noodle sauce, a little soy sauce, a little oyster sauce, a little soy sauce, a little soy sauce, a little soy sauce, a little sesame oil.
1, first of all, we will be a fresh carp, after processing clean, on both sides of the word flower knife, the depth of the flower knife to be as deep as the fish bone. Don't cut it too deeply, otherwise the carp that burns out is easy to rot. If the carp is too large and the pot is small at home, you can cut the carp from the middle to braise it in two pieces, and then put the two pieces together into one piece when it comes out of the pot.
2, then we prepare an star anise, a handful of peppercorns, slice the onion and ginger, gently pat half of the garlic, cut the other half into minced garlic, and then cut a coriander into sections, next, we start to make it on the fire.
3, first of all, we add a little bottom oil to the pot, after the pot is moistened, the hot oil is poured out, and then the processed carp is cooked in the pot, and one side is fried on both sides of the golden brown. You can put a little more oil in the pot, so that the fried carp is not easy to break the skin, the taste is delicious, and then use the spatula to turn over and fry another, after frying on both sides, the excess oil is controlled, and then we start to braise cooking.
4, then we, the carp out, first put the star anise into the pot and stir-fry incense, stir-fry the incense and then put other onions and ginger, peppercorns, garlic and other these ingredients, all stir-fried, under a spoonful of sweet sauce, a spoonful of oyster sauce, a spoonful of raw soy sauce half a spoon of old soy sauce stir-fry incense, stir-fry incense after adding two spoons of water.
5, then put the carp into the pot, add a spoonful of fine salt, a spoonful of sugar, a spoonful of pepper to taste, remember not to put any other spices, otherwise it will destroy the umami taste of the carp itself, then cover the pot, burn until ten minutes later, when the soup is viscous, sprinkle the remaining chopped garlic and coriander in the pot to taste, and then drizzle with a little sesame oil, you can put it out of the pot and plate into a dish.
1, carp cut flower knife deep to the fish bone, but do not cut too deep, otherwise the carp will rot in the process of burning, especially fresh fish, especially easy to rot.
2, when frying fish, put a little more oil, so that the carp is not easy to stick to the pan, and it is not easy to break the skin when frying, which everyone should keep in mind.
Well, I believe that after reading this article, you must know how to make simple and home-cooked braised carp, right? During the New Year, he showed his hand and served it to the table to entertain guests. Thank you friends for your patience to read, if you like this article, then please like the comments, and share it, let more friends see it, I am Chef Jiang Yizhou, we will see you in the next issue.