Scorch carp
By VicentaLakin
His father went fishing and brought back a carp, which was usually eaten by fresh water, with the exception of carp. Because of the few common freshwater fish species, carp meat is not as thin and nutritious as any other fish, and it also needs to be eaten with the cramps removed from the fish, which is usually not bought. When the fish were taken home, the only way to solve it was to talk to the father of the child about trying to make a souffle, for the first time to fail and for the second experiment to succeed。
Recipe Recommendations
- hot and sour
- braised
- an hour
- ordinary
Steps for Scorch carp
1
Carp go to the top, the intestines, clean the dry water
2
cut the fish into pieces around 3 cm-5cn
3
When the pot's hot, it pours into the proper amount of oil, puts it into the fish, and the little fire burns slowly
4
When one is yellow, the other side continues to be fryed with chopsticks
5
Fried fish in the pressure pot
6
Juice: evenly mixed bowls of raw, vinegar, peppers, salt, etc
7
When the boiler is hot, it pours a little oil into it, adding ginger, garlic, pepper, cinnamon, eight horns, dry chili fire
8
When the scent is out, you pour in the sauce
9
Put soup juice in the pressure pan
10
The pressure pans are connected to the power supply, choosing the platinum, which will be finished in 45 minutes. When the fish is finished, there's nothing to worry about
11
Completed ChartScorch carp Make Tips
One, while the fish are frying, keep the fire low, make it slow, don't rush. Otherwise, it's not too much to fry or rot, vinegar and raw. Too much of the finished product is too dark, it affects the taste and appetite, peppers are added to the sauce, salt needs to be reduced