Dry-burned carp
By VicentaLakin
You can smell a restaurant at home
Recipe Recommendations
- carp a
- pork belly 70g
- green onions a
- Jiang a
- garlic five-petal
- dried chili three
- bean paste 5g
- refined salt appropriate amount
- light soy sauce 5g
- mature vinegar 5g
- cooking wine 15g
- green pepper capsule counting
- salty and fresh
- burn
- ten minutes
- ordinary
Steps for Dry-burned carp
1
Carp, one piece, remove the internal organs, the abdominal membrane, and the fish。
2
Scratch the fish, cut each of their heads, and pull out the line。
3
The fish cut in one word of a wreath and put it in a pot with a proper amount of wine, salt, ginger onions, and a 10-minute hand grab。
4
Ginger, garlic and dry pepper cut。
5
Five flowers cut small particles。
6
A boiler of oil, 70% of the hot oil goes down to the carp, and when the fish is stymied, it continues to be blown up to two sides of the gold。
7
The oil is left in the pot, the fat is made out of the bouquets, a few fragrances are thrown into the peppers, and the ginger garlic and peppers are slowly fried。
8
The soybean sauce makes red oil, cooks wine for 10 grams, smokes raw sauce for 5 grams and mixes with Chen Jug。
9
Add a proper amount of fresh water, but without a fish body, it starts to taste, with a single gram of salt, pepper powder, a little bit of sugar, with spoons pouring soup on the fish and making a pot when the soup is thick。
10
The finished chart。