Crispy seaweed carp
By JosueTrantow
There are two carp, one big and one small, in the refrigerator. They are left over from LP's confinement period. I want to make them into crispy carp, but the two fish are too small. There is not enough food for four people at home at noon. I saw that there is seaweed in the kitchen. When I watched TV food programs in the past, I saw some masters cutting some pickles to make a base to make crispy carp, but there are no pickles at home, so I wanted to use seaweed to make a base to stew it. The taste should be very delicious. The flavor of the seaweed is dissolved into the fish. Then dissolve the fish flavor of crucian carp into the kelp. Wouldn't that add freshness and beauty? So I decided to give it a bold try. When I ate the fish, the LP said it tasted very good. When I tasted it, the taste was really good. An innovative dish that was inadvertently inserted into the shade was successful ~, it was served ~
Recipe Recommendations
- crucian carp appropriate amount
- kelp appropriate amount
- broth appropriate amount
- bean paste appropriate amount
- cooking wine appropriate amount
Steps for Crispy seaweed carp
1
Two small carp, seaweed, and small ingredients.
2
....
3
Cut the meat into minced meat.
4
Marinate the crucian carp with cooking wine and salt for a while.
5
Fry carp in a frying pan, fry until yellow, and serve out.
6
Stir fry the minced meat until fragrant.
7
Add the ingredients and stir fry until fragrant.
8
Add the bean paste and stir fry until fragrant.
9
Add water (I add stock) and add seaweed.
10
Put the fried crucian carp into the pan and simmer over low heat.
11
After more than ten minutes, the soup was fried quickly and the carp and seaweed were taken out, and then the soup was thickened and poured well.
12
.......
13
Do you look appetizing?