Carp
By VicentaLakin
Carp is a common meal on the table of the general public, which tastes salty, fine meaty and juicy. Carp is not only small in flesh, but also contains a variety of vitamins and proteins
Recipe Recommendations
- carp 1000g
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- octagonal appropriate amount
- pepper appropriate amount
- soy sauce appropriate amount
- balsamic vinegar appropriate amount
- cooking wine appropriate amount
- white sugar appropriate amount
- peanut oil appropriate amount
- water appropriate amount
- salty and fresh
- burn
- half an hour
- ordinary
Steps for Carp
1
The live carp is about 1,000 grams apiece, and after slaughtering, the fish is cut off from its abdomen to remove its internal organs, membranes and cheeks, clean and control its dry moisture. Scratch the fish in each position near the head and tail. The other side also works。
2
Carp, when treated, is cut into large sections and placed in containers, with a suitable amount of salt, white pepper powder and a smooth mix of wine for about half an hour。3
Onions, ginger, garlic, peeling off the skin, cutting into onions, ginger, garlic. Eight horns and peppers are ready to wash。
4
The fragrance is clean and cut。
5
Hot pots are filled with a proper amount of peanut oil with onions, ginger, garlic, eight horns and peppers。
6
Put it in the pickled carp section and shake the pot。
7
On both sides, a proper amount of wine, vinegar, and a smooth and smooth flow of raw water is added to the right amount of sugar。
8
Make the fish pieces evenly colored。
9
A proper amount of fresh water is added, and when the fire boils and it slows into the fire until the soup is thick, the fire is closed。
10
When you're done burning the fish, pour it into the plate and start eating the fragrance on the tip of the tongue。