Dried roasted carp
Ingredients: soy sauce,salt,carp,fat,white sugar,cooking wine,onion,Jiang,garlic,edible oil,vinegar,boiling water
Recipe Recommendations
- carp appropriate amount
- onion appropriate amount
- fat appropriate amount
- garlic appropriate amount
- Jiang appropriate amount
- edible oil appropriate amount
- cooking wine appropriate amount
- boiling water appropriate amount
- salt appropriate amount
- white sugar appropriate amount
- soy sauce appropriate amount
- vinegar appropriate amount
- salty and fresh
- burn
- ten minutes
- simple
Steps for Dried roasted carp
1
Remove the scales and wash the carp, cut the knife, dry the surface with water, wrap it with a layer of starch, and put ginger pieces and spring onions into the belly.
2
Cut fat meat into small pieces, dice green onions, ginger and garlic for later use.
3
Pour enough cooking oil into a hot pan, heat the oil and fry the carp.
4
Fry one side until fragrant, turn over and fry the other side.
5
Fry until golden brown on both sides. (Frying fish should be slow and it is a delicate work. Don't turn it over too often during frying to avoid breaking the skin. The fish should be fried thoroughly)
6
Remove the fried fish and drain the oil.
7
Leave a little oil in the pan, add fat meat, onion, ginger and garlic.
8
Stir up the fat oil over low heat.
9
When the fat meat is almost stir-fried, add enough boiling water. (Cold water can also be used)
10
Add various seasonings and stir well.
11
Add the fried carp and heat it slowly.
12
After cooking for more than ten minutes, the juice began to thicken. When the sauce is almost ready to dry, place the carp on a plate, leave some juice in the pan, thicken it with water starch, and pour it on the fish surface.Dried roasted carp Make Tips
Tips: During frying fish, do not turn the fish frequently to avoid affecting the integrity of the fish; the fish should not be too salty to avoid affecting the delicious meat quality of the fish.