[heilongjiang] More Than Every Year

Name: [heilongjiang] More Than Every Year
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g carp; 2 tablespoons Garlic sauce; 30g Green peas; 1 stage carrot; Some salt; 1/2 head garlic; 1 piece ginger; 60g Dry starch; 2 teaspoons Cooking Wine; 1/4 teaspoon pepper; 1/2 teaspoon Chicken Essence

by Shredded Potato Burrito

4.9 (1)

Favorite

Difficulty

Hard

Time

15m

Serving

2

Reunion and celebrating the New Year is the happiest thing. The dishes on the New Year’s table will be decorated with auspicious meaning.
Fish in my hometown is an indispensable dish on the table on the New Year's Day. There are many ways to do it, but there are also specialties: the fish must be intact head and tail, not squid and yellow croaker, carp fits best.
Today I made this dish which is a must-have for the festival, and I named it: Leiyu Yuelongmen. The way to fry fish is to learn from a sister in the food circle. She cooks yellow croaker. I want to eat carp during the Chinese New Year. So today I used the carp produced in my hometown to make it and adjust the sauce according to my own taste. , The fish is crispy on the outside, tender on the inside, auspicious in shape, and strong in the New Year. I hope that all family members and friends in the new year will have the tendency of "carp jumping over the dragon's gate" to rise to a new height and harvest. "

[heilongjiang] More Than Every Year

1. Remove the scales, gills and internal organs of the carp and clean it. Place the fish on its side and cut it to the bones with a straight knife at a distance of 3 cm from the fins.

[heilongjiang] More Than Every Year recipe

2. Then put the knife flat and cut about 2.5 cm

3. Cut a flower knife every 3 cm, and cut the other side of the fish like this

4. Mix 1 teaspoon of cooking wine, pepper, and 1/4 teaspoon of salt. Spread the fish on the inside and outside, and marinate for 10 minutes.

5. I use cooked green peas and prepare them. If they are raw, they should be cooked in advance with water. Take a section of carrot and cut it into a herringbone gate shape, 4 cm high and 1 cm wider than the carp you used. The remaining carrots can also be chopped, the size is similar to the size of the green peas.

6. Mince garlic and ginger

7. Add water to the dry starch to make a relatively viscous starch paste

8. Lift the tail of the fish and pour the starch paste onto the fish, spread a layer of starch paste evenly

9. Relax the oil in the pot. When the oil temperature is 70% hot, lift the tail of the fish with one hand, and use a spoon with the other hand to scoop up the oil in the pot and pour it over the fish until the fish flesh becomes slightly white.

10. Put the fish in the pot, push the fish tail with a spatula to make the fish half round. After the fish tail is shaped, use a spoon to scoop the hot oil on the fish and fry it. You can push it carefully until the surface of the fish is fried. Slightly yellow and crispy

11. Pull out the fish’s tail upwards, put the carrot door under the fish body, and place it on the plate, so that even if the shape of the fish is undesirable, the fish tail can be raised high, which symbolizes the leaping of the fish to the dragon’s door.

12. Pour the oil in the frying spoon, leave a little base oil, add garlic and ginger until fragrant

13. Add garlic paste and 1 teaspoon of cooking wine, stir fry the red oil

14. Add green peas and diced carrots, add a bowl of water

15. Add chicken essence and bring to a boil. When I salted the fish, I added a little bit. The garlic sauce is used here, so don’t put it anymore.

16. Tear off the coriander at will and put it in, then use the remaining starch paste of the fish to thicken the thick gorgon juice

17. Pour the fried gorgon juice evenly on the fried fish

Tips:
1. The flower knife of the fish body should be cut as evenly as possible, so that the fried flower looks good.
2. The oil temperature for fried fish should be high, so that it can be shaped quickly. The amount of oil is according to the size of the fish used. Put it in the frying spoon, at least half the width of the fish body. Put the oil of the fried fish into the container, add 1 tablespoon of flour to precipitate, it can be used twice. waste.
3. The carrot "longmen" you made can be carved according to your own method, but remember that the beam is a little wider and will be very strong, so you can blanch it with boiling water before using it. With this "Dragon Gate", even if the tail of the fried fish is not very curled, the plate will be properly placed.
4. I use the taste that my family likes. The gorgon juice can be adjusted according to my favorite tastes such as hot and sour, sweet and sour, tomato juice...etc.