Making carp for the first time
carp
1 article
scallions
1 root
ginger
Several tablets
garlic
2 petals
Dried chili peppers
4 pcs
pepper
Several
white vinegar
One scoop
Raw soy sauce
2 scoops
Old smoke
Half a scoop
sugar
crumb
Wine
salt
vegetable oil
cornstarch
coriander
1
Remove offal, gills, and fishing lines, wash the blood and use a knife to cut a few knives in the belly of the fish for flavor. Spread a little salt and pour a little cooking wine and marinate for 10 minutes
2
Shred the green onion and dried chili peppers, slice the ginger and mince the garlic and set aside
3
Drain the fish, pat a little cornstarch (other starches or flour are also available) and fry in a frying pan
4
Yellowish on both sides out of the pan
5
Leave a little oil, add sugar, peppercorns, green onions (leave some green onions to decorate the plate), ginger, garlic, dried chili peppers, cooking wine, soy sauce, soy sauce, water, and fried fish, and cook for 5 minutes until the soup is finished
6
Pick out the sautéed shallots and ginger and garnish with some fresh shredded shallots and parsley
When removing internal organs, be careful not to break the fish bile
Mind the kiss of the peppercorns, and after frying, you have to pick them out yourself.
When frying sugar, the heat should be small so as not to stir-fry the paste.
Referring to this recipe, we made 108 pieces