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Production steps of fried carp

1. Prepare the ingredients for frying carp and slice the chili according to your taste. Hot pot cold oil, when the oil temperature rises, rub a small piece of ginger at the bottom of the pan again, this method can avoid frying fish meat sticky pot. When the oil temperature is appropriate, put the carp into the pan, fry one side first, and then fry the other side when the skin turns golden, until both sides are golden.

2. Main ingredient: carp. Clean up the carp and remove the fishy glands. Then cut the oblique knife and cut it in half. Chop the onions, ginger and garlic and set aside. Add the right amount of oil to the baking pan, heat it, and fry the carp. Fry until golden on one side, turn over and fry again. After frying, add spring onions, ginger and garlic. After the onion, ginger and garlic are fragrant, cook in vinegar and cooking wine. Then pour in the right amount of light soy sauce. Add clear water to cook.

3. Pan-fry carp 1. Cut the ingredients and pepper according to your own taste. (2) heating oil. Rub the bottom of the pot with a small piece of ginger and occupy the hot oil. My mother said it would not touch the pan when frying fish in this way. Fry the fish after the oil is hot, fry one side and then the other. 5 add the ingredients to the oil, come out the flavor of the ingredients, and you can add water. 6 add salt and northeast noodles. After cooking for about half an hour, put parsley and monosodium glutamate into the pot.

4. Put the fish body: gently put the pickled carp into the pan, fry the thicker side of the fish first, and then flip over and fry the other side. Try to avoid moving the fish body in the process of frying fish to prevent the skin from being damaged. Control the heat: keep the small and medium heat to fry slowly at the initial stage, and after the fish skin is shaped and yellowed, you can appropriately increase the firepower to medium heat and accelerate the internal ripening. During the period, the pot body is shaken at the right time to make the fish body heated evenly.

How to fry carp

Main ingredient: carp. Clean up the carp and remove the fishy glands. Then cut the oblique knife and cut it in half. Chop the onions, ginger and garlic and set aside. Add the right amount of oil to the baking pan, heat it, and fry the carp. Fry until golden on one side, turn over and fry again. After frying, add spring onions, ginger and garlic. After the onion, ginger and garlic are fragrant, cook in vinegar and cooking wine. Then pour in the right amount of light soy sauce. Add clear water to cook.

Prepare the ingredients for frying carp and slice the chili according to your taste. Hot pot cold oil, when the oil temperature rises, rub a small piece of ginger at the bottom of the pan again, this method can avoid frying fish meat sticky pot. When the oil temperature is appropriate, put the carp into the pan, fry one side first, and then fry the other side when the skin turns golden, until both sides are golden.

First, prepare the ingredients. Choose a fresh carp that weighs about 500 grams to keep the meat fresh and tender. After the carp is slaughtered, remove the scales, internal organs and gills, and then rinse with clean water. Next, cut the carp into sections, each about 3 cm long, so that they can be heated evenly when cooking. Secondly, pickled fish.

Carp often cook delicious and simple.

1. Practice 1: roast carp-ingredients: 1 carp, light soy sauce, salt, oil, cumin powder, chili powder, chopped onions. -practice: carp scale, viscera, fishy line, put in the oven. First dry the fish, then brush the oil and bake until fragrant. Turn over and brush with soy sauce, roast and sprinkle with salt, cumin powder and chilli powder. Sprinkle with chopped onions and serve.

2. Steamed carp is a classic home-cooked dish with simple practice and delicious taste. The specific measures are as follows: wash the carp, remove the internal organs and scales, and cut into two sections. Mix sliced ginger, green onions, cooking wine, salt, monosodium glutamate and other seasonings evenly and apply to carp. Put the carp in a steamer and steam for 10-15 minutes. Put the steamed carp on a plate and sprinkle with some clear soup and chopped onions.

3. Ingredients: 1 carp, right amount of edible oil, right amount of salt, right amount of cooking wine, a little smoking, 6 pieces of rock sugar, 1 tablespoon of aged vinegar, right amount of light soy sauce. Practice: (1) A carp, descale, clean bore and cut Qi. (2) remove the fishline, cut a knife 3cm away from the head, you will see a small white spot, and slowly pull it out. (3) the fish body is cut with a knife and pickled with ginger slices, cooking wine and salt.

4. Clean carp, change to flower knife, pour on dry starch and set aside. Heat oil from the pan, add the carp and fry until golden on both sides. In addition, heat the oil in the pot and stir-fry the spring onions and ginger. Then add star anise spicy sauce, add 13 spices to consume oil, and stir well. Put in the fried fish and pour in two cans of beer to add some water.

5. Boil it into sweet and sour sauce. Stir-fry the fried fish in sweet and sour sauce and let the fish fully absorb the sweet and sour taste. These practices are relatively simple household practices, not only delicious, but also nutritious and healthy. Carp practice is much more than these, but also according to personal preferences for innovation and change, such as making fish balls, fish soup, grilled fish and other forms. Either way, fresh carp can always bring us a wonderful sense of taste.

How to make authentic fried carp?

1. To sum up, the key steps in making fried carp include: selecting materials, pickling, frying fish, mixing sauce, stewing, thickening and leaving the pan. Each step needs to pay attention to detail in order to ensure that the final product is good in color, smell and taste. In the cooking process, the mastery of heat is particularly important. When frying fish should not be too hot, so as not to coke inside; stew to keep low heat, so that the fish more flavor.

2. Main ingredient: carp. Clean up the carp and remove the fishy glands. Then cut the oblique knife and cut it in half. Chop the onions, ginger and garlic and set aside. Add the right amount of oil to the baking pan, heat it, and fry the carp. Fry until golden on one side, turn over and fry again. After frying, add spring onions, ginger and garlic. After the onion, ginger and garlic are fragrant, cook in vinegar and cooking wine. Then pour in the right amount of light soy sauce. Add clear water to cook.

3. Roast fish: put the fried carp into the sauce and cook over medium heat for about 10 minutes, so that the fish can fully absorb the taste of the sauce. During this period, the fish can be turned over so that the sauce can cover the fish evenly. Juice collection: when the fish is cooked to taste and the soup is thick, add water and starch to thicken the juice to make the juice richer. Sprinkle with a little sesame oil to increase the aroma and sprinkle with chopped onions to enhance the color.

4. First, prepare the ingredients. Choose a fresh carp that weighs about 500 grams to keep the meat fresh and tender. After the carp is slaughtered, remove the scales, internal organs and gills, and then rinse with clean water. Next, cut the carp into sections, each about 3 cm long, so that they can be heated evenly when cooking. Secondly, pickled fish.

5. Deal with fish: carp need to be treated properly before frying. First of all, cut a few knives on both sides of the fish with a knife to help the seasoning better penetrate into the fish. Then, marinate the fish with salt, cooking wine and other pickles to make them taste. The pickling time should not be too long, usually 10-15 minutes. Fried fish: when frying fish, you need to pay attention to the heat and oil temperature.

6. first, remove the scales and internal organs of the prepared carp, then wash the hands clean and set aside (pay attention to the teeth in the mouth of the fish when dealing with the fish, it is best to remove them, which can reduce the fishy smell). Then change the washed carp to a knife and cut a small piece of pork into small pieces (the purpose of adding pork belly is to improve the flavor of the dish). Cut Lentinus edodes into pieces and set aside (the purpose of adding Lentinus edodes is to replace monosodium glutamate to enhance the taste of fish).

How do you cook carp with fried carp in classic northeast food?

First of all, prepare the ingredients. Choose a fresh carp that weighs about 500 grams to keep the meat fresh and tender. After the carp is slaughtered, remove the scales, internal organs and gills, and then rinse with clean water. Next, cut the carp into sections, each about 3 cm long, so that they can be heated evenly when cooking. Secondly, pickled fish.

2. The pot-stuffed meat, formerly known as "pot-fried meat", has a long origin and is said to have had this dish in the Qing Dynasty. The meat in the pot is attractive in color and sweet in taste, that is, the burnt meat strips are turned into sour and sweet dishes. Marinate and taste the tenderloin, then wrap it in deep-fried pulp, deep-fry until golden, then thicken and stir-fry.

Wash the fish, split them in half, cut them into several pieces, put them in a bowl, mix well with salt and pepper, marinate for 2 hours. Bring the peanut oil to a boil, fry the fish until cooked, add chopped onions, minced ginger, soy sauce and vinegar, fry for 2 minutes, serve on a plate.

4. Demoli stewed fish is fresh carp, which originated in a small village in Fangzheng County, Heilongjiang Province. Local residents stewed "Demoli stewed fish" with carp, noodles and tofu, which has become a famous dish in Heilongjiang because of its delicious taste. Northeast peeling: peeling, shredded cucumber, shredded carrots, dried shredded tofu, shredded pork, shredded pork, shredded eggs and sauce can be mixed well.

5. The representative dishes of Northeast cuisine are white meat sausage, pot meat, northeast random stew, slippery meat section, Sautéed Potato, Green Pepper and Eggplant, Braised Pork with Vermicelli, chicken stewed hazel mushroom, braised bear paw, shredded sweet potato, sauce skeleton, pig killing and so on. Northeast people like to eat sauerkraut and pickles dipped in vegetables are also a major feature that distinguishes the northeast diet from other cuisines.

6. Northeast cuisine: Demoli stewed live fish ingredients: three scales, pure potato noodles, water tofu, spring onions, ginger and garlic, soy sauce, pork belly, salt, sugar, vinegar, coriander, pepper ingredients: soak the noodles in water and set aside. The fish are scaled and eviscerated. Heat the pan with oil, boil the fish and fry until golden on both sides. Pour vinegar and cooking wine to deodorize, then add onion, ginger and garlic slices, soy sauce, sugar, salt, pepper spices, pork belly over fish, first bring to a boil, then simmer over low heat.