Carp
By VicentaLakin
Carp is white, fresh meat, high protein content, easy human absorption and inexpensive. Red-burned carp tastes better than steam. This Act is not limited to carp, but other fish may be burned red。
Recipe Recommendations
- carp 3 pounds
- onion appropriate amount
- Jiang appropriate amount
- coriander appropriate amount
- white pepper appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- chicken essence appropriate amount
- dried chili of 4
- cinnamon appropriate amount
- pepper appropriate amount
- octagonal appropriate amount
- Junyuexiang bean paste appropriate amount
Steps for Carp
1
Carp one, clean up。
2
Cut the head and tail of the carp, not too deep。
3
Smash the fish and pull out the fish line. The smell of fish comes mainly from the line, so it has to be drawn before cooking。
4
Cut a few mouths on the carp, not too deep, before the cooking breaks. Fish body and abdomen are ploughed with proper salt, white pepper powder, wine, onions, ginger chips and pickles for 30 minutes at the knife and abdomen。
5
Screeching the frying pan with ginger, pouring down the appropriate amount of vegetable oil, burning the heat, removing the onions from the fish, and frying the carp in both sides of the pot, and making it available for use. The boilers contain base oil, with peppers, peppers, eight horns, cinnamon, onions, ginger accelerants, and a suitable six-month cut-off of bean coleslaw sauce, with a proper amount of water, with a suitable amount of raw water, wine, chickens, salt, with a burning fire, and with fish in the pot for about 15 minutes。
6
Fill up the fish, with onions, fragrances, and a few spoons of stew soup。