Stewed carp

Stewed carp

Introduction:

"Fish is my family's favorite, every new year's festival will be indispensable, the so-called" no fish, no banquet "in my home performance incisively and vividly. Every festival must eat fish, and have to do the whole fish, is more than year after year!!! Carp is a kind of fish I like to eat, because it is often cooked to eat, so now it is very skillful! After the carp is cleaned up, we must remember to have cramps, that is, the two white lines on the carp, put them on the plate, wrap them with fresh-keeping paper, and put them in the refrigerator for 2 to 6 hours. The carp will taste more delicious. "

Production steps:

Step 1: remove the scales and gills of the carp, take out the five internal organs and rinse them with water. Sprinkle with salt and marinate. Cut shallot into sections, ginger into slices, coriander into foam, dry red pepper into sections

Step 2: the frying pan must be heated. Heat the oil for 60-70% and add the carp

Step 3: fry the fish over medium low heat until the fish is upright. Turn the fish over and continue to fry until the fish is golden

Step 4: deep fried ginger and scallion

Step 5: add water, add sugar and soy sauce, bring the cooking wine to a boil, cover and turn to medium heat for about 20 minutes, until the soup becomes thick, add chicken essence, sprinkle with coriander foam, and then put it on the plate. The color is ruddy, tender and mellow.

Materials required:

Carp: moderate

Scallion: right amount

Soy sauce: right amount

Salt: right amount

Oil: right amount

Cooking wine: moderate

Sugar: right amount

Coriander: moderate

Dry red pepper: right amount

Chicken essence: appropriate amount

Ginger: right amount

Note: when making fish, first marinate the fish with salt for a while, fry the whole fish without breaking

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: medium spicy