Live carp

Methods of live carp

Raw materials for making live carp:

1 live carp, 50 grams of sesame oil and cooking wine, 25 grams of scallion, 25 grams of ginger and pepper, 16 grams of salt and 10 grams of monosodium glutamate.

The procedure of making wind live carp is as follows:

1. Prick a knife between the two pectoral fins of carp to bleed, remove the gills and scales, open the cavity from the spine, take out the internal organs and wash them, then marinate them with pepper, cooking wine, salt, monosodium glutamate, ginger and scallion for two days.

2. String the tail of the fish with iron wire and hang the salted fish in the shade to dry.

3. Shovel the dried fish on the plate, add sesame oil, steam them, chop them into pieces and put them on the plate to cool.

The characteristics of wind live carp are as follows

It's delicious and not greasy after a long time. This dish is made in severe winter and eaten in spring.

Live carp

Fenghuo carp is a delicious food. The main production materials are live carp, sesame oil, cooking wine, etc.

[ingredient] one live carp (about 2kg).

[seasoning] 50 grams of sesame oil and cooking wine, 25 grams of scallion, 25 grams of ginger and pepper, 16 grams of salt and 10 grams of monosodium glutamate.

[preparation] (1) prick a knife between the two pectoral fins of carp to bleed, remove the gills and scales, open the cavity from the spine, remove the internal organs, wash them, and then marinate them with pepper, cooking wine, salt, monosodium glutamate, ginger and scallion for two days.

(2) String the fish tail with iron wire, hang the cured fish in the shade and air dry (about 1 month).

(3) During the meal, put the dried fish on the plate, add sesame oil, steam it in the drawer, chop it into pieces and put it on the plate to cool.

[Characteristics] it tastes delicious and not greasy after eating for a long time. This dish is made in severe winter and eaten in spring.

Longitude: 104.06573486

Latitude: 30.65946198