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How to cook brocade carp is delicious and simple

1. Carp descaling, Gill removing, visceral removal, washing and drying. Hold the fish body with your hands and cut it off from the back with a knife, but do not cut off the abdomen, so that the fish segment is about 2 fingers wide and organized into a circle. Pour a small amount of oil into the pan, add green onions, sliced ginger, garlic cloves, star anise and pepper to stir-fry. Add soy sauce and stir-fry the flavor.

2. First of all, you should clean it up and empty most of the stomach. Don't break the gall when you get the internal organs. This will keep the bitter taste in your stomach, affect the taste of eating, and cut the fish with a knife. This will make the fish more tasty when you cook the fish later.

3. Wash the fresh carp, remove the scales, remove the gills, cut it open with a knife at the abdominal section, remove the internal organs, wash the blood foam, and cut 5 knives on both sides. After the pine mushrooms are watered, wash the sand, remove the peel, peel the green onions, wash and cut into thin shreds; wash, peel and slice the ginger.

4. Wash the slaughtered fish and slice them diagonally on both sides (same as the slices of cabbage in meatball soup, do not cut off-_-| |) so as to taste and set aside. Sliced pork, it doesn't matter how thick it is. Don't cut it into pieces too thick. -_-|) 2. Braise spring onions, ginger and garlic, wash coriander, and wash carrots with an iron brush.

5. Remove phosphorus, fins, gills and internal organs, cut every 2 cm on both sides of the fish to the fish bone, then cut 5 cm along the bone to turn the fish over. Take it out and put it on the plate.

6. Preparation materials: a big carp, proper amount of spring onions, ginger and garlic, cooking wine, salt and a little light soy sauce. Treat the fish: remove the scales and viscera of the fish, wash and cut a few knives on both sides of the fish to facilitate the taste. Marinate: spread salt and cooking wine evenly inside and outside the fish and marinate for 10 minutes. Steaming: slice the spring onions, ginger and garlic, spread them in the fish body and belly, then put the fish in a steamer and steam over high heat for 15-20 minutes.

How to make carp

1, carp the most delicious practice: braised carp choose fresh carp, descale, viscera, cut a few knives. Pan-fry in hot pan with cold oil until golden, add water and seasoning and simmer until cooked. Sprinkle chopped onions and coriander into the pot. Pay attention to the heat, you can add other seasonings to enhance the flavor.

2. Braised carp to remove scales, gills and viscera, wash, marinate with salt, cooking wine and sliced ginger for half an hour, then deep-fry until golden brown and remove. Add the right amount of oil to the pan, add spring onions, ginger and garlic to stir-fry the flavor, add bean paste, sugar, cooking wine, soy sauce and water to boil, add carp and cook until tasted. The carp cooked in this way tastes delicious and smells good, so it is very suitable for eating with rice.

3. NO.1 steamed carp to prepare ingredients as follows: 1 carp, 1 salt, 2 teaspoons salt, 3 ginger onions, 10 grams of cooking wine, 1 teaspoon steam, 2 tablespoons fish soy sauce. Specific methods are as follows: carp scale and remove internal organs, wash, tilt 45 degrees with a knife, cut a few knives, about 2 cm deep, 5 cm between each knife, sprinkle salt and cooking wine on the opposite side of the fish, wipe it with your hands and marinate for 10 minutes.

4. making method: wash the carp, stew it with the washed leek, and eat the fish to drink the soup. Braised carp is a kind of fish that I like to eat, because it is often cooked to eat, so now it is very skilled! Carp must remember to cramp after tidying up, that is, the two white lines on the carp, put it on a plate and wrap it in fresh paper and refrigerate for 2 to 6 hours.

5. Prepare the materials, kill the carp in advance, remove the scales, pull the head and tail of the fish, pull the white thread, remove the intestines, remove the fishy line, and deal with it clean. Cut the fish with a flower knife and marinate the fish with salt wine for about 15 minutes. dry the fish with a kitchen paper towel and evenly pat a thin layer of dry starch.

How to cook carp in order to taste good home-cooked food?

The delicious and simple home practices are as follows: clean the carp, change the knife on both sides, marinate with salt and cooking wine for 15 minutes. Cut green onions, sliced ginger, garlic slices and set aside. Heat the oil in the pan and fry the carp until golden brown on both sides. Leave the bottom oil in the pan and stir-fry with onions, ginger and garlic. Add the right amount of water, bring to a boil, turn to low heat and simmer for about 15 minutes, until the fish is rotten.

Ingredients: one carp, 60g lard, three slices of ginger, three pieces of green onion, three cloves of garlic, a little pepper, two star anise (star anise), two tablespoons of vinegar and three tablespoons of soy sauce, one spoonful of wine and salt 5g-18g. Practice: after the carp is cleaned, cut a knife under the cheek to find the fishy line. Hold the fishy thread with your hands, then gently chop it on the back of the fish with a knife, and slowly stretch out the fishy thread while chopping, and there is also one on the other side, which should also be stretched out.

Needless to say, the most delicious and simplest family version of stewed fish is as follows: ingredients: 1 carp (net weight 800 grams), 5 small pieces of green onions, 3 slices of ginger, 3 cloves of garlic, 1 tablespoon of soy sauce, half tablespoon of sugar, half tablespoon of rice vinegar, 2 coriander, 2 star anise, 3 spoons of cooking wine, 1 can of beer.

The ingredients prepared for NO.1 steamed carp are as follows: 1 carp, 1 tablespoon salt, 3 ginger onions, 10 grams cooking wine, 1 teaspoon steam, 2 tablespoons fish soy sauce: remove the internal organs of the carp, rinse, tilt 45 degrees with a knife, cut a few knives, about 2 cm deep, 5 cm between each knife, sprinkle salt and cooking wine on the back of the fish, wipe it with your hands and marinate for 10 minutes.

The carp will be descaled, Gill removed, visceral removed and washed. Carve directly and then obliquely cut the knife grain (about 1.5 cm deep) at every 2.5 cm distance on the fish body, then lift the knife to open the fish body, remove the refined salt into the fish body and marinate slightly, and apply a layer of wet starch evenly on the knife edge and the whole body of the fish. Pour oil into the wok, heat to 70% heat, put the fish tail into the oil pan, and open the knife edge immediately.

Home braised carp is a very simple step to make fish. All fish are slaughtered in the market, live fish. I dare not look at this. It is too ruthless. I will wash it well when I come back, wash the blood water in the fish chamber and fish gills, and then soak it in water. Can play the role of acid drainage. Draw a fishy line, and the fish will not be fishy.