Fried Carp

Fried Carp

Introduction:

"Fish, our family's great love. I like it no matter how I eat it. Maybe it's because I was born by the river. When I was a child, my family was surrounded by hundreds of miles of lakes. My father's hospital was by the river. At that time, in the 1970s and 1980s, there were not many roads built, and the roads by the river were not easy to walk. In rainy and foggy days, the fish from the river could not be transported out, so they could only be bought cheaply to the surrounding units or people. So when it's cloudy and rainy, the family will definitely not go out to buy vegetables. The big fish that my father brings back from work are usually too expensive to accept. The price is more than ten times of the time difference, only a few cents a Jin. I saw that the biggest fat headed fish was more than one meter long, which was as tall as I was at that time. As for the method of making fish, my family's method of making fish is all learned from the local fishermen. The most authentic fishermen's method is stewing with sauce and dry frying. Fishermen seldom fry it. It's a waste of oil on board. Last night, I went to the supermarket to buy vegetables. The special price of carp in the supermarket was four yuan per kilo. About three kilograms of carp was twelve yuan. It was cheap and fresh. A fried fish with porridge was delicious. To tell you the truth, it's really delicious. When the fish is fried in the pan, the fragrance has already permeated the whole room. My son can't bear to eat any more. As soon as he has fried it, he immediately puts a piece in the bowl and eats it in a big mouthful. "

Production steps:

Materials required:

Carp: one

Scallion: right amount

Ginger: right amount

Salt: right amount

Chinese prickly ash noodles: right amount

matters needing attention:

Production difficulty: simple

Technology: decocting

Production time: several hours

Taste: fish flavor