Lithium fish recipes

Carp is a kind of freshwater fish that we often eat in our daily life. It is also one of the four major freshwater fish in my country. The nutritional value of the fish is relatively high and the taste is very delicious. There are many ways to cook carp. The more common ones are sweet and sour carp, oil-splashed fish or tofu carp, etc. When cooking carp, you must first fry the fish on both sides with oil, and then add some ingredients and seasonings to make it. It tastes very delicious and has good nutritional value.

Oil-splashed carp

Ingredients: 1 carp, shredded green onion, shredded ginger, shredded dried chili, salt, cooking wine, appropriate amount of peanut oil, appropriate amount of soy sauce, appropriate amount of coriander. Method: 1. Make cuts on both sides of the carp. 2. Add appropriate amount of water to the wok, put the carp in and boil. 3. After skimming off the foam, add salt, cooking wine, MSG, soy sauce, and boil over low heat. 4. Take out the fish and place it on a plate. 5. Sprinkle shredded green onion, ginger, and chili on the fish. 6. Pour oil into the wok and heat it to 50% hot. Pour the oil in the wok evenly on the fish in the plate and sprinkle with coriander.

Tofu carp

Ingredients : 300 grams of northern tofu, 800 grams of carp, seasoning: 10 grams of green onion, 10 grams of white garlic, 10 grams of ginger, 15 grams of chili bean sauce, 30 grams of soy sauce, 5 grams of cooking wine, 20 grams of salt, 10 grams of MSG, 5 grams of broad bean starch, 75 grams of vegetable oil. Method: 1. First remove the hard edges and broken skin of the tofu, and cut into 4 cm * 1.5 cm thin strips. 2. Remove the scales and internal organs of the carp, and clean them. Make two cuts on each side of the fish body. 3. Heat oil in a wok, add tofu strips and fry until golden brown, then remove from oil and drain. 4. Put the carp in and fry it briefly, then remove from the oil and drain. 5. Leave a little oil in the pot, stir-fry the onion, ginger and garlic, then add the spicy bean curd and stir-fry. Put the carp into the pot, add tofu, soy sauce, wine, salt, MSG and broth in turn and bring to a boil. After about 5 to 8 minutes, remove the fish and place it on a plate. 6. Thicken the soup with 10 grams of starch water (5 grams of starch plus water) and pour it on the fish.

Carp with Douban Sauce

Ingredients: 1 carp, 10 grams of ginger, 4 cloves of garlic, 2 scallions, A. 2 tablespoons of spicy bean paste, 1 teaspoon of soy sauce, 1 teaspoon of rice wine, 1/2 teaspoon of fine sugar, 1 teaspoon of white vinegar, 250cc of broth, B. 1/2 tablespoon of cornstarch water, 1 teaspoon of sesame oil. Method: 1. Wash and drain the carp, make 2 cuts on both sides of the fish body; chop the ginger and garlic; wash and chop the scallions for later use. 2. Heat 2 tablespoons of oil in a pan, add the fish from step 1 and fry until both sides are browned. Remove and set aside. 3. Heat a little oil in another pan, sauté ginger and garlic over low heat, then add the spicy bean paste and stir-fry over low heat until fragrant, then add other seasonings A. 4. After step 3 is boiled, add the fish prepared in step 2 and simmer for about 10 minutes until the soup is dry. Remove the fish from the pot and place it on a plate. Use cornstarch water to thicken the remaining soup in the pot, drizzle with sesame oil, pour over the fish, and finally sprinkle with chopped green onions.