Food Material List
- 1 carp 1 article
- 1 One carp, after knocking, first remove the scales, and then remove the gills. Open the belly and take out the viscera. Remove the sausage and leave the fish seeds. Be careful not to break the gall bladder when killing fish. It will be very bitter if you break the fish.
- 2 After cleaning the carp with clean water, draw a knife at the head and tail, pat the fish body to remove the tendons, and take out the tendons on both sides of the fish in the same way. After removing the tendon, the patient can also eat it, and the old disease will not recur. After that, a deep knife was laid on both sides of the back of the fish, and appropriate salt was applied on both sides of the fish, and the water was drained at the ventilation point.
- 3 The frozen tofu was defrosted and dried. The lean meat was cut into soybean-sized dices. The ginger was cut into green bean-sized dices. The green onions were cut into dices. The spring bamboo shoots were cut into dices of soybean-sized dices after boiling water. The dried perfume was cut into dices of soybean-sized dices. The water was then squeezed into bowls. Add proper amount of salt, chicken essence, sauce and carved wine to the bowl.
- 4 After grabbing all the fish, they are put into the abdomen of the dried carp and sealed with toothpicks.
- 5 The pan is heated to remove the oil and polish the pan. Turn the small heat into cold oil. Sprinkle a small amount of salt on the bottom of the pan to avoid sticking to the pan when frying fish. Place carp in the pan, turn the pan with a spade, and fry the fish everywhere. After frying, turn the fish over and fry them everywhere in the same way. When the fish is fried, pull the fish to the edge of the pan and place the fish seeds on both sides to fry yellow.
- 6 After frying the fish with the fish seeds, add water to cover the majority of the fish. Add garlic slices, ginger slices, anise, cinnamon, dried pepper, old sauce and pepper. Pour the cooking wine over the fish. Cover the pan and boil over a large fire for 5 minutes. Turn the fish over and cook for another 5 minutes (be careful not to spoil the fish when turning over). Five minutes later, open the lid of the pot, turn the fish steak to the edge of the pot, turn the heat to collect the juice, add some chicken essence and sugar, while collecting the juice, while pouring the soup onto the fish, sprinkle onions when the soup is received, delicious.
- 7 Finished product drawings
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