Braised Carp
1.
Dispose of the carp clean. Remove the white tendons on both sides. Use a knife on the surface, smear salt and cooking wine, put ginger on top and marinate in the refrigerator for 10 minutes
2.
Prepare the ingredients when marinating the fish. Cut the green garlic into sections, separate the white garlic from the leaves, prepare the tempeh, stir well with appropriate amount of soy sauce, sugar, salt, fish sauce and warm water to make a large bowl of sauce
3.
Coat the marinated fish with cornstarch
4.
Heat a pan with a proper amount of oil, put the fish on both sides and fry until golden, then take it out for use
5.
Stir-fry the tempeh and ginger in a pan until fragrant
6.
Add green garlic and stir for a fragrant aroma
7.
Add seasoning sauce, then add half a bowl of water to boil
8.
Boil the fish in a pot over medium heat, cook it for 5 minutes on one side, turn it over and cook for another 5 minutes, then transfer it to the plate after cooking
9.
Then put the garlic leaves in the pot and stir fry twice
10.
Add water starch to high heat to collect the juice, and finally pour the juice in the pot onto the fish.
Tips:
1. There is a white line-like rib in the skin on both sides of the carp, which should be pulled out before cooking. One is because it has a strong fishy smell and is not tasty. The second is that it is a strong hair (commonly known as "fat"), which is not conducive to some patients and friends.
2. People who suffer from malignant tumors, lymphatic tuberculosis, lupus erythematosus, bronchial asthma, pediatric scum, thromboangiitis obliterans, carbuncle sores, urticaria, skin eczema and other diseases are not allowed to eat; meanwhile, carp is a hairy thing , And those with hyperactive yang and sores should eat with caution.
