Dried roasted carp
By TheodoraKub
As people who grew up by the sea, we are all used to eating fish. We can't eat river fish almost a few times a year. We can only have a sweet and sour carp when we drink weddings or birthday wine. None of our local hotels and restaurants sell river fish. We are used to eating the delicious flavor of sea fish, and when we eat river fish again, we only feel a strange fishy smell. During the Chinese New Year this year, I went to the market and saw that the carp sold were very cheap, so I bought one and cooked it dry-fired. The result was that the taste was great. There was no earthy smell and delicious ~
Recipe Recommendations
- carp a
- pork appropriate amount
- green pepper appropriate amount
- garlic appropriate amount
- Jiang appropriate amount
- salty and fresh
- burn
- half an hour
- ordinary
Steps for Dried roasted carp
1
Wash the fish.
2
Remove the fishy thread.
3
After changing the fish back to a knife.
4
Sprinkle with cooking wine and salt.
5
Marinate for 15 minutes.
6
Heat the oil pan and fry the fish on both sides until golden brown. Remove and set aside.
7
Various ingredients.
8
Change the knife for backup.
9
Stir fry the pork belly in a frying pan over low heat. When it is slightly burnt, add the onions, ginger, and garlic, stir fry for a few times.
10
Add light soy sauce, soy sauce, cooking wine, sugar, and salt, pour in water, and bring to a boil.
11
Put the fried fish into the pot and simmer for twenty minutes.
12
Sprinkle with green pepper slices.