Dried roasted carp

"Dry roasted fish" belongs to the making method of Sichuan cuisine. You can use carp, grass carp, mandarin fish, yellow croaker, etc. to make this fish. In order to adapt to the fact that northerners generally have a slightly poor adaptability to spicy food, the big fried spoon has been improved to reduce the spicy degree. The taste is mainly spicy, but only slightly spicy after entering the mouth. When making, it mainly highlights the characteristics of Xiangshao. Using this practice is acceptable to most people in the north and is more suitable for family production.
Today, one carp is used, so it is called "dry-roasted carp". There is a characteristic of using "carp". This kind of fish is fishy and belongs to the fish living in the middle and lower layers of fresh water. It comes into contact with river mud a lot, so it will have a certain fishy smell if it is not handled well.
When handling carp, first scale and remove gills, and scrape the mucous membrane of the fish body with a knife. You can also scalm the mucous membrane of the fish body with boiling water and then scrape it with a knife. That will be cleaner. Then take out the fish's internal organs, wipe the black film in the fish chamber with a towel or a scouring pad, etc., and rinse the fish with clean water. Before cutting the fish body, one must also remove a white tendon in the subcutaneous muscles of the fish, commonly known as the "fishy thread", which is the left and right control nerves of the carp. After removing these two tendons, the cooked carp will lose a lot of fishy smell and taste more delicious.
It is recommended that when repairing carp, in addition to retaining the complete tail, scissors should also be used to cut off the fins and paddle, which can reduce part of the fishy smell. The fins and paddle are also very fishy. Finally, you can also trim the fish tail shorter, and then use scissors to cut the fish tail again. After using these methods to repair the fish, no matter how much carp are cooked, it will not have too much stench.
Carp is affordable and is the cheapest among many freshwater fish. There are not many thorns. The reason why many people don't like to eat it is because it is not repaired properly and has a strong fishy smell. In fact, carp is very delicious!
After cleaning up the carp, it is better to dry fry and fire it with heavy ingredients. The raw materials mainly use rice wine, balsamic vinegar, soy sauce, Pi County spicy sauce, star anise, onion ginger, fat pork, mushrooms, etc., so that it can produce a strong and delicious taste. The specific practices are as follows;