Garlic roasted carp
Overview
We usually cook fish either boiled or steamed, and my family almost didn’t want to eat it, so one day I suddenly had a sudden idea and slightly modified the original garlic-roasted catfish, so we have the current garlic-roasted carp!
Tags
Ingredients
Steps
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First chop the fish into pieces, prepare the garlic, onions, and green onions!
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Cut the potatoes, green peppers, etc. into cubes. I forgot to pat the green peppers~
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First fry the garlic, then coat the fish in starch paste, then put it in the pan and fry it, and finally fry the potato pieces. Don’t make the fire too high. This is the photo of the first test, so the fire is a bit high. The second time, the fire will be lower and it will not burn.
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When the oil temperature in the wok reaches about 30-40% hot, add onions, green onions, ginger and garlic and stir-fry until fragrant!
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After frying until fragrant, add the bean paste and spicy bean paste into the pot (some people like to use chili oil directly, but that’s okay. But I still like to eat my own spicy bean paste oil.)
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Douban oil is out~
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Personally I think the color is good~
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Pour the fried fish pieces and green peppers into the pot, add cooking wine, a little soy sauce and white sugar.
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Pour water into the pot to cover 1/2 of the ingredients in the pot, cover and simmer for about 12 minutes~
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It finally came out of the pot. During the making process, the aroma filled the entire kitchen~ This photo was taken during the first experiment. I was a little excited at the time, and when I shook my hand, I added too much soy sauce.
