[broiled Pregnant Carp in Brown Sauce] Attachment: Method of Cramping

[broiled Pregnant Carp in Brown Sauce] Attachment: Method of Cramping

1. For a carp, first remove the scales after knocking out, and then remove the gills. Break open the fish belly to remove the internal organs, remove the fish intestines, and leave the roe. Be careful not to break the gall when you kill the fish, it will be very bitter if it breaks.

2. After cleaning the carp with internal organs with clean water, draw a knife on the head and the tail, pat the body of the fish to remove the tendons, and remove the tendons on both sides of the fish in the same way. After the fish tendon is removed, the patient can also eat it, and the old disease will not recur. After that, put a deep knife on both sides of the fish's back, spread an appropriate amount of salt on both sides of the fish, and hang it in a ventilated place to drain the water.

3. Thaw the frozen tofu and squeeze the dried water into cubes. Cut the lean meat into soy-sized cubes. Cut the right amount of ginger into mung bean-sized cubes. Dried water, dried fragrant ru water, cut into soy-sized cubes, squeeze the water and put it into a bowl. Add appropriate amount of salt, chicken essence, light soy sauce and Huadiao wine to the bowl.

4. After catching, put it into the carp belly with drained water, and then seal the belly of the fish with a toothpick.

5. Heat the pan to lighten the pan, turn to low heat and pour in cold oil. Sprinkle a small amount of salt on the bottom of the pan to avoid sticking to the pan when frying the fish. Put the carp in, turn the pot with the help of a spatula, and fry the fish to every place. After frying, turn the fish over and fry it everywhere in the same way. After the fish is fried, pull the fish to the side of the pan, add the roe and fry on both sides.

6. After the fish and roe are fried, add water to cover most of the fish, then add appropriate garlic slices, ginger slices, star anise, cinnamon, dried chili, dark soy sauce and pepper, and then pour the cooking wine on the fish and cover the pot. After the high heat is boiled, turn to low heat and cook for 5 minutes. Flip the fish and cook for another 5 minutes (be careful not to spoil the fish when turning the edges). After 5 minutes, open the lid, turn the fish steak to the side of the pot to collect the juice, add the right amount of chicken essence and sugar, while collecting the juice, pour the soup on the fish, and sprinkle with chopped green onion when the soup is suitable. Serve.

Tips:

For more detailed production process, please copy the following Youku video link address: http://v.youku.com/v_show/id_XMTUxNjE0Mjk5Ng==.html