Home-style braised carp

Overview

Braised carp is a common home-cooked dish, using carp as the main ingredient. The cooking technique of braised carp is mainly braised. The taste is salty and yellow, the fish is tender and fragrant, and the juice is rich and delicious.

Tags

• hot dishes
• home cooking
• old man
• spring recipes
• summer recipes
• autumn recipes
• winter recipes
• banquet dishes
• full banquet of manchu and han dynasties
• lunch
• aged vinegar
• carp
• cornstarch
• dried chili pepper
• edible oil
• garlic
• light soy sauce
• liquor
• old soy sauce
• onions
• white sugar
• ginger
• green pepper
• salt
• white pepper

Ingredients

Steps

1. 1 Remove gills, scales, wash and set aside for later use

   

2. 2 To remove the fishing line, make a cut on the fish skin under the gills, and then make a cut in front of the fish tail. The white tendons will be exposed. The white dots in the picture are the fishing threads. Slowly remove the white tendons.

   

3. 3 There is a fishy thread on each side of the fish body. If it is not removed, the fish will not taste good. The picture shows the fish line that was pulled out. I was clumsy and broke it =_=

   

4. 4 Cut a few diagonal cuts on both sides of the fish body. Stuff the fish belly with scallions and ginger slices. Spread white wine salt and white pepper on the fish body and marinate for ten minutes

   

5. 5 When marinating fish, prepare other side dishes, mince green onions, peel and shred ginger, peel and mince garlic

   

6. 6 Several dried chilies, washed, cut into small sections, one green chili shredded, set aside

   

7. 7 Take a small bowl, add light soy sauce, dark soy sauce, mature vinegar, sugar and water to prepare the sauce

   

8. 8 After the fish is marinated, take out the onions and ginger from the belly and use kitchen towels to absorb the moisture from the surface and inside the belly

   

9. 9 Heat the pan with cold oil. When the oil is warm, add the fish and fry over low heat. Don't turn it over yet. After two minutes, shake the pan until the fish can move, then turn it over and continue frying until both sides of the fish are browned and then serve out

   

10. 10 Leave some oil in the pot, heat the oil, add onion, ginger and garlic, stir until fragrant

    

11. 11 Add dried chilies and stir-fry until fragrant

    

12. 12 Pour in a little white wine

    

13. 13 Add the prepared sauce and bring to a boil

    

14. 14 After boiling, add the fried fish, turn to low heat and simmer

    

15. 15 After three to five minutes, turn the fish over and continue stewing

    

16. 16 Take a small bowl, add some water, a little cornstarch, and make the gravy thin

    

17. 17 Turn on high heat and pour in the gravy

    

18. 18 Add green pepper and cook for half a minute, then serve

    

19. 19 The finished product is tender and smooth, slightly spicy and salty, and very delicious