How to make Carp - VicentaLakin's Recipe

Recipe Recommendations

carp art. 1
pepper 1 handful
octagonal 2 capsules
cinnamon 2 capsules
grass fruit 1
clove 1 handful
tangerine peel 1 pinch
coarse salt grain 500 grams
rapeseed oil 1 scoop
onion appropriate amount
millet pepper 3 capsules
salt half a spoonful
cooking wine appropriate amount
soy sauce appropriate amount
steamed fish oyster sauce appropriate amount
Jiang appropriate amount
minced garlic appropriate amount

salty and fresh
stewed
several hours
ordinary

Steps for Carp

1

Prepare the carp one. Both the insides and the blood water, as well as the gills, are cleaned and made of multiple spices. This step is important. Take a good look at it (preparation of pre-production of pre-cooked salt: pouring it into a pan with pickles of rough salt, with spices, peppers, eight horns, grassfruit, cinnamon, lilac, lilac, and leather, and a bag of it when it's yellow, so that the precipice can be salted and the sausages are good spices). The carp will use both sides of the back of the carp to produce blades of the blade, which will be made of well-built spiced wine for a minimum period of two hours, preferably one night。

2

Take a large basin and add starch to the water for full mixing. The carp is then placed in the basin for the leaching (if you want to eat it now, you can use wet starch and powder on both sides of the back of the fish, and a boiler is made to make gold corrosive and sweetener). In the course of the year, guests are prepared for hospitality. So, I took the hanger and made the fried。