Home-cooked carp

Recipe Recommendations

• crucian carp art. 2
• green pepper one
• red pepper one
• onion appropriate amount
• Jiang appropriate amount
• garlic appropriate amount
• salt appropriate amount
• starch appropriate amount
• cooking wine appropriate amount
• vinegar appropriate amount
• braised sauce appropriate amount
• white sugar appropriate amount
• soy sauce appropriate amount
• edible oil appropriate amount

• salty and fresh
• cook
• three-quarters of an hour
• ordinary

Steps for Home-cooked carp

1

All ingredients are ready.

2

Clean the fish, spread it evenly with fine salt on the fish body and abdomen, and add two spoonfuls of cooking wine to marinate for 10 minutes.

3

Rinse the marinated fish with running water, then drain the water, and evenly apply dry starch to the surface of the fish.

4

Heat a wok, add appropriate amount of cooking oil, and after the oil is hot, add the fish into the pan and fry.

5

Fry until both sides are golden brown, add ginger slices, garlic cloves, half a teaspoon of vinegar, half a teaspoon of braised sauce, 1 teaspoon of soy sauce, half a teaspoon of sugar, and 1 teaspoon of salt.

6

After slightly stirring until flavor, add water that has not reached the fish, bring to a boil over high heat, and simmer slowly over medium heat for 10 minutes. During this period, check whether the fish sticks to the pan, and turn the fish over to allow it to be evenly absorbed into the soup.

7

When there is still a shallow layer of soup left, put the fish into a plate and leave the soup in the pan.

8

Put the shredded green and red peppers into the pan and stir fry for a while.

9

After the green and red peppers are soft, add water to thicken the starch. Turn off the heat when the sauce is paste, and pour the soup evenly on the fish body.

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