Braised carp
Ingredients: 1 carp, green onion, ginger, garlic, soy sauce, soy sauce, aged vinegar, oyster sauce, sugar, coriander, cooking wine, star anise, peppercorns.
method:
1: Handle the fish cleanly, put a flower knife on both sides, pour a little salt of cooking wine and marinate for 10 minutes.
2: Heat the oil and fry the fish until golden brown on both sides.
3: Pour a little oil into the pot and stir-fry the star anise, peppercorns, green onions, ginger and garlic until fragrant.
4: Put in the fish, pour in a 1 tbsp aged vinegar, add sugar, 1 tbsp light soy sauce and soy sauce, add a little oyster sauce.
5, pour in water, not over the fish, put in the appropriate amount of salt, boil on high heat and then turn to low heat to simmer slowly, and finally collect the juice on high heat.
6: Add chopped parsley after serving.
Steamed carp
Ingredients: 600 g carp, 150 g green onion, 4 g salt, 2 g pepper, 10 ml rice wine, 20 ml soy sauce, 20 ml corn oil, 15 g ginger, 1 g peppercorns.
1. Wash the carp and draw out the fishing line.
2. Marinate in salt, pepper and rice wine for 20 minutes.
3. Flower the knife on the fish body and stuff the ginger slices into the knife mouth. Wash the green onions, cut into sections, stuff them into the belly of the fish and plate them.
4. Bring the steamer to a boil, put the carp together on the basket drawer and steam for 10 minutes, turn off the heat, steam without opening the lid for 5 minutes, sprinkle with shredded green onion and steamed fish soy sauce, and steam for another 5 minutes.
5. Heat corn oil in a stir-frying spoon, fry the peppercorns until fragrant, remove the peppercorns and drizzle the hot oil on the fish.
Sweet and sour carp
Ingredients: 1 carp, 50 g flour, 50 g starch, 40 ml tomato paste, 30 ml white vinegar, 50 g sugar, 1 teaspoon dark soy sauce, 1 teaspoon salt, 2 tablespoons cooking wine, 1 teaspoon pepper, 1 egg.
method:
1. After cleaning up the carp, open the fish slices with a diagonal knife on both sides of the fish body so that the fried fish can stand up, and then put the fish in a large basin. 2. Add ginger slices, cooking wine, 1 teaspoon salt, 1 teaspoon pepper, then spread evenly to marinate the carp to remove the fish.
3. Then prepare a large basin, add 50 grams of flour and 50 grams of starch, stir well, beat 1 egg, add 100 ml of water, stir well into a thick paste, then wrap the carp in a layer of paste, put it in a frying pan and fry until set.
4. Hook the head of the fish with a spoon, grasp the tail of the fish with the right hand, and the carp that is fried is bent, and after frying, put it on the plate.
5. Leave the bottom oil in the pot, add 40 ml of tomato sauce, 30 ml of white vinegar, 50 g of sugar, half a bowl of water starch and 1 teaspoon of dark soy sauce, cook over medium heat until thick, then drizzle on top of the carp.
Garlic fried fish
Ingredients: carp, dried chili peppers, peppercorns, salt, cooking wine, sugar, rice vinegar, soy sauce
1. Put carp in the pot, add water that has not been fished, and then put a few slices of ginger, so that it is more fishy and fresh;
2. After boiling on high heat, cook for another 5 minutes to turn off the heat, cook the fish for time to prepare the ingredients, cut the garlic cloves into finely chopped grains, and cut the dried peppers into long strips.
3. Remove the cooked carp and move it to a plate, then pour the sauce mixed with salt, cooking wine, sugar, rice vinegar and seafood soy sauce, and sprinkle a layer of minced garlic evenly on top.
4. Pour a little more oil into the pot, heat it up and add peppercorns and dried chili peppers and stir-fry over low heat;
5. The pepper to be fried turns dark red, let the spicy taste and pepper flavor of the pepper to the fullest, and then pour it on the fish lightly and quickly while it is hot.