Braised Carp
by Food and Art→_→ Tuan Zi Ma
Favorite
Difficulty
Normal
Time
10m
Serving
2
1. Prepare a carp of about two catties, remove the internal organs, clean it, cut a flower knife, marinate with light soy sauce, ginger, garlic slices, and cooking wine for about 20 minutes
2. The marinated fish wipe off excess water and pat the powder
3. Burn oil in the pot, the oil temperature is 60 to 70% hot
4. Put the fish down and fry it until golden on both sides. The fish is a bit big and can’t be put in the whole. Generally, there is no very big pot at home. Fry the tail first and then the head
5. The fried fish is ready for use
6. Use another pot to cook oil, add the ginger slices and stir fragrantly
7. Add shallots and stir fry
8. I prepared a bowl of juice in advance (light soy sauce, braised sauce, chicken powder, salt, soy sauce, cooking wine, pepper), and pour it in
9. Put the fish in, add appropriate amount of water, boil and turn to a low heat, and cook the fish to mature and taste
10. Finished picture
