Over the years
By VicentaLakin
The best thing is to celebrate the Year, and the food at the New Year's dinner table will have a good taste for it. Fish in my hometown is an essential dish on the table of the same day in the middle of the New Year, and there is a great variety of approaches, but there is also a great deal of discussion: fish must have a full head, they must not eat squid or yellow fish, and carp is the most compatible. This dish I'm making today is the festival's "over the years," and I call it the carp jumper. The way to fry fish is to learn from a sister in the gourmet, who makes yellow fish, and I'm going to eat carp in my old age, so today I'm using my home-grown carp, which is made out of my own taste, and the fish's flesh and skin, and its shapes are as good as they are, and the year is so strong, so let's hope that in the new year all our families and friends will have a new level of the carp jumping dragon。
Recipe Recommendations
- carp 500G
- garlic sauce 2 tablespoons
- green peas 30g
- carrots 1 segment
- salt appropriate amount
- garlic half a head
- Jiang 1 block
- dry starch 60g
- cooking wine 2 teaspoons
- pepper 1/4 teaspoon
- chicken essence 1/2 teaspoon
Steps for Over the years
1
Carp goes to the scabs, gills and intestines to clean up
2
I'll put the knife flat and cut about 2.5 centimeters
3
Cut a flower knife every three centimeters or so
4
A tea key, pepper powder, and a quarter of tea spoon salt are mixed to wipe the fish inside and outside and make it for 10 minutes。
5
I'll use ripe peas. I'll prepare them. If they're alive, they'll have to be boiled early. Take a carrot and make it look like a man-made door shape, four centimetres tall, wide enough to be 1 centimetre wider than the carp you use. And the rest of the carrots will be cut to pieces
6
Garlic and ginger cuttails
7
Add water to the starch and turn it into a sticky starch
8
It's a fish tail, it's a starch, it's a flat one
9
When oil is relaxed in the pot, it's 7 hot, the fish tail is raised in one hand, and the oil in the pot is poured out with a spoon in the other hand until the fish slightly changes. White
10
Put the fish in the pot, push the fish tail with shovels, make the fish half-turned, and when the fish tail is shaped, then the hot oil forest on the fish with a spoon, blow it up, and push it carefully until the fish surface blows up to the coleslaw
11
They pull up their tails, they move into a well-built carrot door, and they set the table, so that they can rise high even if they don't fit. The door
12
Put some oil in the fried spoon, leave some oil on the floor and put it in the garlic
13
Put in garlic sauce and a cup of tea and make red oil
14
Put in peas and carrots and a bowl of water
15
Burn the chicken. I put some salt in my pickles. It's garlic sauce, so don't let it go
16
Take the fragrance and put it in, and make it thicker with the rest of the fish. Juice
17
I'll just put the fried juice on the fried fishOver the years Make Tips
1. The cutter of the fish must be as even as far as possible in order to look good. 2. The oil temperature of fish fried is high so that it can be shaped quickly. The amount of oil is distributed according to the size of the fish used, in a frying spoon, at least half the size of the fish, and when the oil is blown up into the container, a spoon of flour is deposited, which can be used twice and not wasted. 3. The carrots made can be carved in their own way, bearing in mind that the beams are thicker and strong enough to be burned with open water. With this dragon door, even if the fish's tail is not so hot, it'll be a good set. Four, I used the taste of my family's taste, and the juice could be made of the sour, sweet, eggplant and so on。