Hello everyone, today the editor will answer the following questions for you, about the complete recipe of braised carp, and the most authentic way of braised carp cubes. Many people don’t know this. Now let’s We together look!
Contents of this article
- How to make braised carp fillets
- The most authentic way to make braised carp cubes
- Home-made way to make braised fish-free fish
- Home-style recipe of braised carp
- Recipe of braised carp
- The most authentic way to braise whole fish
1 How to make braised carp fillets
1. Wash the carp and make a cut under the head of the fish. You can vaguely find a white thread like a thread. This is the so-called The fishy thread comes out easily with a gentle pull, and the same goes for the other side.
2. Slice the carp, not too thick, add shredded green onion, a little ginger powder, pepper powder, white wine and white vinegar and marinate for about an hour.
3. Take a bowl, add an appropriate amount of light soy sauce, two large drops of oyster sauce, a spoonful of osmanthus vinegar, a spoonful of sugar, an appropriate amount of salt and chicken essence. Sauce.
4. Heat the bottom pan, add a little oil, and coat the fish fillets with dry starch.
5. Fry in a pan until the surface is golden and crispy, and the meat is cooked through.
6. Heat the oil pan, add garlic cloves and stir-fry until fragrant, add shredded green onions and saute until fragrant.
8. Add the fish fillets, gently flip the fish fillets to coat them with the sauce, and serve after five minutes.
2. The most authentic way to braise carp cubes
300g Wash and cut the carp into pieces, add 1 tablespoon of cooking wine, 5 grams of salt, and 3 grams of pepper and marinate for 1 hour.
Pour 20ml into the wok and fry 10g chives, 10g ginger and 3g star anise. Pour in 100ml hot water, add 5g salt, 1 spoon dark soy sauce and 3g sugar.
Put in 300 grams of fish pieces and simmer until the flavor is absorbed.
3. Homemade braised fish-free recipe
1. Accessories: 1 spoon of light soy sauce, 1 spoon of dark soy sauce, 1 spoon of white sugar
2. Step 1: Slaughter and clean the fish, make several diagonal incisions on the fish body, marinate with cooking wine and salt for 30 minutes.
3. In step 2, add a thin layer of starch, making sure to coat the fish evenly. When the oil smokes, fry the fish until both sides are golden.
4. In step 3, put 1 tablespoon of oil in the pot, add onions, ginger, garlic, millet pepper, star anise, and hot pot base ingredients and stir-fry until fragrant.
5. Step 4: Add 2 bowls of water, 1 spoon of light soy sauce, 1 spoon of dark soy sauce, 1 spoon of sugar, and a little salt.
6. Step 5. Add the fried fish and boil over medium heat for 7-8 minutes (remember to turn it over). Take the fish out and put it on a plate. Pour the soup on the fish. Don’t make the soup too dry. Use it with rice to eat it. It’s super fragrant, just sprinkle it with coriander and it’s done!
4. Homemade braised carp
Ingredients: 1 small carp, 100 grams of peanut oil, 25 grams of wet starch, 5 grams of green onions, 25 grams of soy sauce, 15 grams of pine mushrooms, 25 grams of cooking wine, 5 grams of ginger, 1 MSG grams, 1 gram pepper, 1 gram chili powder, 1.5 grams refined salt, 2 grams sesame oil
1. Wash the small carp, remove the scales and gills. , cut open the abdominal dissection site with a knife, remove the internal organs, wash away the blood foam, and cut 5 times diagonally on both sides.
2. After the pine mushrooms are washed with water, wash them. Clean the sediment, remove the stems and roots, peel the green onions, wash them and cut them into thin strips; wash the ginger, peel it and cut it into slices
3. , put peanut oil in the pot, heat it up over high heat, when it cools down, fry the whole carp until both sides turn yellow, then add cooking wine, then add chili noodles, shredded pine mushrooms, refined salt, and soy sauce in sequence, ginger slices, bring to a boil, reduce to low heat and simmer until cooked, then add green onion, MSG, thickening, add sesame oil, pepper, put it on the plate, and that\’s it.
5. Braised carp
One carp and 10 cloves of garlic , Pixian douban, ginger rice, salt, sugar, MSG, cooking wine, green onions, appropriate amount of MSG
1. Remove the scales, internal organs and wash the carp.
2. Cut cross knives on the back of the fish, sprinkle with salt, cooking wine, ginger slices, and green onions and season for ten minutes.
3. Add oil to the wok, heat until 60% hot, and put the fish into the pot along the edge. (Because<)#)))≦After cleaning and deodorizing, there is water on the fish, so put it directly into the fish. When hot oil meets water, it is easy to splash oil and burn people, so it is best to put it in gently along the edge of the pot)
5. Pour out the oil in the pot and add clean oil. Heat, add Pixian watercress, garlic (it\’s best to pat the garlic lightly with a knife, so it is easier to smell), ginger rice and stir-fry lightly, add clear soup (or water), add sugar, cooking wine, MSG and add regular After frying the fish, cook it slowly over low heat.
6. After the water in the pot is dry, pour sesame oil on it, take it out of the pot and put it on a plate, sprinkle with coriander and serve.
6. The most authentic way to braise whole fish
A crucian carp , onion, ginger, garlic, dried red pepper, star anise, Sichuan peppercorns
1. Wash the crucian carp and make a few cuts on both sides, add shredded ginger, a little pepper and a pinch of pepper. Marinate with a spoonful of cooking wine for 10 minutes. Spread some cornstarch on both sides.
2. Pour an appropriate amount of oil into the pot, add a little salt to the oil, add the fish to the hot oil and fry until both sides are browned. Leave some space, add onion, ginger and garlic and saute until fragrant, add two bowls of boiling water, add chili, Sichuan peppercorns and star anise. Add one spoonful of cooking wine, two spoons of light soy sauce, one spoonful of dark soy sauce, a little thirteen spices, a spoonful of oyster sauce, and a little sugar, cover the pot and simmer over medium-low heat until the soup is almost gone, then use high heat to reduce the juice.
This is the end of the sharing of questions about this braised carp recipe and the most authentic recipe of braised carp cubes. If your problem is solved, we very happy.
