Braised Carp

Name: Braised Carp
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: A carp; Some Vegetable oil; Some salt; 10g ginger; 1 piece star anise

by Tianshan Cocoa

5.0 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

3

Throughout the ages, "fish" has formed an indissoluble bond with the Spring Festival, forming the "fish" culture of the Spring Festival, which is full of interest. There is a saying among the folks that "no fish can't make a table", especially for the New Year's Eve dinner, every household will have a fish. Because "fish" and "yu" are homophonic, it means "more than every year", which symbolizes more than abundance in the new year. My family loves to eat fish, and I have to make a whole fish every Chinese New Year, which means "more than every year". Especially for the New Year’s Eve dinner, a big fish must be made, loaded with a large plate, and placed in the center of the table. The head of the fish must be facing the tallest elder in the family. There is also a rule handed down from the ancestors in the family. If guests come to the house during the New Year, a whole fish must be made to entertain the guests. The head of the fish must also face the guests, which symbolizes joy and good fortune. This is passed down from generation to generation. Down the rules. The carp symbolizes auspiciousness, and there has been a story of carp leaping over the dragon gate since ancient times.

Today, I made braised carp with arowana blended oil. Just like the arowana golden ratio blended oil said, "The health of the body comes from balanced nutrition, and balanced nutrition comes from a balanced daily diet." In the new year, fish leaps and bounds, everything goes well and rises step by step!

Ingredients

A Carp
Some Vegetable Oil
Some Salt
10g Ginger
1 piece Star Anise

Braised Carp

1. Main ingredients: carp. Accessories: vegetable oil, salt, green onion, ginger, garlic, star anise, sugar, cooking wine, soy sauce, MSG

2. Clean up the carp, wash it, and marinate evenly with salt for more than 10 minutes

3. Minced green onion, ginger and garlic

4. Hot pot with cold oil

5. 70% hot oil under carp

6. Fry until golden on both sides and pick up

7. Leave the bottom oil on the bottom of the pot, add green onion, ginger, garlic, and star anise to stir fry for a fragrance

8. Add carp, dark soy sauce, sugar, cooking wine, add water to a boil

9. Turn to low heat for 20 minutes

10. With salt

11. Add MSG

12. Just collect the juice on the fire

Tips:
Carp can be evenly sprinkled with starch, or deep-fried. This way, the whole family is for health. They are all fried. The restaurants are all fried.