Boiled Oil Splashed Carp

Name: Boiled Oil Splashed Carp
Total time: 15 min
Yield: 4
Cuisine: Chinese
Ingredients: 1 piece carp; 50g Green onions; 30g ginger; 10g parsley; 10g green pepper; 80g garlic; 10g Red pepper; Some salt; Some Cooking Wine; 30g Oyster sauce; 20g Soy sauce; 10g Balsamic vinegar; Some sesame oil; 3g Sugar; 20g Peanut oil

by Happy family 08

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

4

Today we are not tall, nor too complicated, just a simple, authentic Taoist carp boiled in oil. The reason is why the carp is whole, and who makes it not the specialty of our coastal people! The less we are good at, the more we have to take it down.
Who makes it have so many benefits to the human body! It is not only high in protein content, but also of good quality. The digestion and absorption rate of the human body can reach 96%, and it can supply essential amino acids, minerals, vitamin A and vitamin D. Its fat is mostly unsaturated fatty acids (such as EPA and DHA), which are essential fatty acids for the human body and have important physiological functions. And its potassium content is also higher. After being eaten, it can nourish the spleen and stomach, relieve swelling, clear milk, clear heat and detoxify, stop cough and lower gas, and is beneficial to various edema, edema, abdominal distension, oliguria, jaundice, and impaired milk. Its retina contains a large amount of vitamin A, so the carp has a particularly good eye-improving effect.
Today I will share with you one of the best oil-spattered carp that I think I have made in the hotel I have ever eaten.
Through my detailed steps, I believe that in the near future you will also become a foodie who likes to eat freshwater fish.
The following is my method of boiled and oiled carp. I am optimistic that this is the real boiled fish.

Boiled Oil Splashed Carp

1. First, remove the scales and gills of the carp, and remove the internal organs from the head (of course, these steps can be handled by the fish seller)

2. Scratch the skin of the carp fish under the gills, and then in front of the fish tail, you can see a thin line-like white tendon exposed in the middle of the fish flesh, pinch one end of the white tendon with your fingers , Gently tap the fish body with a knife to gently pull out the white tendons

3. After pulling the two white tendons on both sides of the fish body, use a straight knife on both sides

4. Add a lot of water to the pot, add salt, cooking wine, green onions, and ginger slices to a boil

5. Put the carp into the pot, put the green onion and ginger pad under the fish to bring to a boil;

6. After boiling, cover the pot and reduce the heat, and simmer without boiling;

7. While cooking the fish, shred green onion, ginger, green and red pepper, mince garlic, and cut coriander into sections

8. Combine oyster sauce, light soy sauce, balsamic vinegar, sesame oil, and sugar together

9. After the fish is cooked for ten minutes, remove the fish and put it on the plate

10. Pour the prepared sauce on the fish

11. Mix the green onion, ginger, chili, coriander, and minced garlic on the fish;

12. Add peanut oil to the wok and heat until 80% hot. Pour the oil in the wok evenly on the fish with the ingredients in the pan

Tips:
1. After removing the two fishy lines on the fish, the carp treated in this way will taste delicious after being burned, and there will be no fishy smell;
2. Adding green onion and ginger and appropriate amount of salt to the fish soup will remove the fishy smell and improve the freshness;
3. After boiling the fish soup, turn the heat to low and cover the pot so that the cooked fish is tender and not fired;
4. First hand in the seasoning sauce, and then put the green onion, ginger, etc. Finally, the three parts of the hot oil can not be messed up, so that the fish will taste delicious.