Carp in red soy sauce

By VicentaLakin

Carp in red soy sauce
Carp from a relative's reservoir

Recipe Recommendations

  • carp art. 1
  • Pi County bean paste 1 tablespoon
  • soy sauce 1.5 tablespoons
  • cooking wine 1 tablespoon
  • balsamic vinegar 1 tablespoon
  • sugar 1 tablespoon
  • onion appropriate amount
  • cilantro appropriate amount
  • aniseed 1 clove
  • salt appropriate amount
  • Jiang appropriate amount
  • garlic appropriate amount

Steps for Carp in red soy sauce

  • 1
    Carp's clean
  • 2
    Sliced about a centimetre beneath it, pulling out the white wire inside it
  • 3
    Look at this. It's a long one
  • 4
    The fish cut a few knives on each side, put a ginger chip in the fish's stomach, put a little salt in the fish's belly, spray a proper amount of wine, pick it up for 20 minutes and smell it
  • 5
    Pickles with sauce: crumbs of garlic, fragrance cut-off, soy sauce. Okay
  • 6
    The pickled fish remove the ginger chips and split them in two
  • 7
    Dry the fish surface, shoot a layer of starch, fry the oil pan
  • 8
    Turn it over once it's blown up
  • 9
    Blow up the second half
  • 10
    The same way. Turn it over when you blow up
  • 11
    We'll take the fish out
  • 12
    Save the bottom oil, the onion garlic and the big stuff
  • 13
    Join the soy sauce
  • 14
    Fire red oil
  • 15
    Wine, raw, vanilla, sugar
  • 16
    With a proper amount of fresh water, a taste of it when it's burned, it's light enough to add salt
  • 17
    When the water goes down, the fish is blown up
  • 18
    It is set in flames, which shake several times in order to prevent the end. If you burn it for 10 minutes, turn it over and make it taste different
  • 19
    When the rest of the soup gets thicker, take the burnt fish out of the plate and put it together
  • 20
    Put on a pasta
  • 21
    Put some pepper oil in the soup sauce
  • 22
    It'll be on the fish

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