Spicy carp
By VicentaLakin
Carp's got a lot of stings and old kids can't enjoy it. A great deal of information has been consulted, and there has always been no good means of stinging. We'll have to use it. I'm a southerner with a dreary environment and sweaty appetite. On the Fourth of July, we'll have to go after the carp and make this。
Recipe Recommendations
- carp art. 2
- ginger 1 two
- cooking wine appropriate amount
- white pepper appropriate amount
- pepper powder appropriate amount
- salt 2 tablespoons
- soy sauce 2 tablespoons
- edible oil 1 large bowl
- onion appropriate amount
- garlic appropriate amount
- millet spicy of 8
- bean paste 4 tablespoons
- spicy sauce 2 tablespoons
- spicy sauce 2 tablespoons
- chicken essence appropriate amount
- medium spice
- fried
- several hours
- ordinary
Steps for Spicy carp
1
Clean up the carp, pull out the line on both sides, cut the pieces and cut them to the same size as possible, for example, with one and a half fingers。
2
Ginger is scattered, with a proper amount of wine, white pepper powder, pepper powder, salt, soy sauce in the fish basin, mixed and made for more than an hour。
3
There's more oil in the pot, hot, fried fish. The pot was blown up several times, to the point where it was yellow and yellow. The rest of the screech stays。
4
Fish fried oil leaves a small amount of oil on the bottom of the pot, heat, garlic, onions (with 2 out of 3 and a little noodles), bean bean bean sauce, 4 spoons of soy sauce, 2 spoons of soy sauce, crumbs of rice and pickles. It is estimated that red oil will flood fish. I can't take a picture of this. Let the people laugh
5
The fish pieces were blown up, and the fire boiled for 10 minutes, during which time the pots were turned over once or twice, and the small fire collected juice. A little chicken, a pot, flowers, tables。Spicy carp Make Tips
1. The size of the fish will need to be as wide and thin as possible, so that the maturity of the oil will be consistent. 2. It is recommended that blood be washed and kept clean before fish pickled. Not too much sauce, just for color. When it's pickled, beware of being stabbed. Three of the objectives of the frying are, first, to soak the little stabbing up the throat, second, to make the fish smell, and third, to hold it tight. 4 The rice spicy is more or less based on the taste of the eaters. The salt and soy sauce were added to the pickles and there was plenty of salt in the sauce, so no salt was needed。