Red-burned carp tail
By VicentaLakin
My friend sent a 4-pound carp. How can it taste? The fish was bigger, and three sets of cooking, fish head soup, and a mid-water frying, and the tail burned red。
Recipe Recommendations
- carp tail 400 grams
- oil appropriate amount
- salt appropriate amount
- sugar appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- first pumping appropriate amount
- vinegar appropriate amount
- Jiang appropriate amount
- onion appropriate amount
- garlic appropriate amount
- starch appropriate amount
- salty and fresh
- cook
- ten minutes
- ordinary
Steps for Red-burned carp tail
1
Carp goes to the gills and washes。
2
In each of the carp's heads and tails, one cut, one white dot, one beat with the knife, one beat with the back, and one pull, which is the carp's cramp。
3
Cut the carp tail, row the fish in a few rows, throw salt, make the wine for 60 minutes and dry the pickles.
4
It's hot in the pot. Put it in the fish tail
5
It's a big deal
6
Aggravated, sugary, old, first smoked, ginger, garlic, proper water, 12 minutes in the fire
7
And bring forth the tails of the fish, and leave the soup, and gush the water, and cast some onions。
8
I'll just pour the gravy on the fish tail.Red-burned carp tail Make Tips
1. The fish has already been salted, so you only need to add dark soy sauce. If you prefer it saltier, you can add some more salt. 2. Marinating the fish for a longer time allows it to absorb more flavor. 3. The sinew in the carp must be removed; otherwise, the fish will have a muddy smell.