Dry-roasted carp palatable
Published Mar 24, 2023 at 05:58am ET
- 1 The carp needs the whole one. Dont cut it into pieces. After washing, cut a knife in the front of the body. See that white dot. Thats the fishy line. Hold it and pull it out. There are both sides.
- 2 Thats the way its pulled out.
- 3 Then evenly come on a few knives. Its so ripe that it tastes more delicious.
- 4 Spread starch, salt and cooking wine evenly. Marinate for ten minutes.
- 5 After oil heating. Cool it a little before frying the fish. Otherwise, hot oil will fry easily. Deep-fry for two or three minutes and turn over.
- 6 Garlic. Chop ginger and pickled pepper and set aside
- 7 Hot oil. Fried fish oil will do. More shovels to light up. Then stir-fry the beans in hot oil. Stir-fry red oil
- 8 Then put the pickled ginger and pickled pepper in and stir-fry them to give them a hot and sour flavor. Add a spoonful of garlic
- 9 Add water. Season with chicken essence and pepper. No salt is needed. The soup tastes good enough.
- 10 Just throw the fish in and cook it for two minutes.
- 11 Then add water and starch to the pot to collect the juice. Sprinkle the remaining garlic evenly over the fish. Sprinkle the juice on. Add coriander. Be accomplished. Get it done!!!
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Healthcare food category
Poultry, Burst, Fragrant, Refreshing, Staple food, Steam