How to make braised carp the best

The meat of carp is very plump and has higher nutritional value than ordinary fish. Carp is a very good delicacy. Not only does it melt in your mouth, but the meat tastes best when it is fresh. When making braised carp, you need to pay attention to the choice of method and the proportion of ingredients. Carp is known to have a strong fishy smell. When braising it, you must learn the correct method to remove the fishy smell from the carp.

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It is yellow in color, with tender fish, fragrant mushrooms, and rich and delicious juice.

Carp has golden scales and a red tail, a lovely appearance, is fat, tender and delicious, and has a pure meat flavor. (The Book of Songs): "If you want to eat fish, it must be carp from the river." I'm talking about the Yellow River carp. Historical records state: "Confucius married a woman from Song whose surname was Huan. When Bo Yu was one year old, he became Bo Yu. When Bo Yu was three years old, Duke Zhao of Lu gave Confucius a carp. Confucius honored him with the title of Li, and his courtesy name was Bo Yu." During the Han Dynasty, there was a poem praising him that went, "Ask me for some delicacies, and stew carp all over the dish." Su Song, a medical scientist in the Song Dynasty, listed "carp sashimi" as "the best food".

According to the "Three Qin Records", "Longmen Mountain is located in the eastern part of Hedong. Yu dug a hole in the mountain and cut off a gate more than a mile long. The Yellow River flows down from the middle, and no vehicles or horses can pass through the two banks. Every spring, yellow carp are seen coming from the sea and rivers to join the dragon. There are no more than 72 carps in a year. When a person first climbs Longmen, clouds and rain follow, and a sky fire burns his tail from behind, and he turns into a dragon."

In the poem "Presented to Cui Shiqing" written by Li Bai, a poet of the Tang Dynasty, there is a line: "A three-foot carp in the Yellow River originally lived in Mengjin. It could not become a dragon after being dotted on its forehead, and returned home to live with ordinary fish." Only a handful of "ordinary fish" can become dragons, and those who cannot jump over the Dragon Gate will suffer the disasters of "dotting on the forehead" and "violent carp". Later generations referred to those who failed in the imperial examinations as "returning with a score of less than the mark".

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Preparation ingredients

1 fresh carp weighing about 750 grams, 100 grams of peanut oil, 25 grams of wet starch, 5 grams of garlic, 25 grams of soy sauce, 15 grams of pine mushrooms, 25 grams of cooking wine, 5 grams of ginger, 1 gram of MSG, 1 gram of pepper, 1 gram of chili powder, 1.5 grams of fine salt, and 2 grams of sesame oil.

Production Process

1. Wash the fresh carp, remove the scales and gills, cut it open at the abdomen with a knife, remove the internal organs, clean the blood foam, and make 5 oblique cuts on both sides.

2. After the pine mushrooms are soaked in water, wash off the mud and sand, remove the stems and roots, peel the green onions, wash them, and cut them into thin strips; wash the ginger, peel it, and cut it into slices.

3. Pour peanut oil into a pot and heat it over high heat. When it simmers for a while, put the whole carp into the pot and fry until both sides turn yellow. Then add cooking wine. Then add chili powder, pine mushroom shreds, salt, soy sauce, ginger slices, bring to a boil, then simmer over low heat. Then add scallion, MSG, starch, sesame oil, pepper powder, and serve.

Ingredients :

A carp

Excipients:

Ingredients: shredded ginger, minced garlic, salt, cooking wine, vinegar, light soy sauce, green and red peppers, and a few ginkgo nuts.

Features: Fresh fish flavor

Production Process

1. Start cooking after the ingredients are prepared. Turn on high heat, put a proper amount of oil in a flat non-stick pan, then put the carp in the center of the pan and fry.

2. When both sides of the fish are almost fried, pour a bowl of water into the pot and continue to cook the fish. Add cooking wine, light soy sauce, shredded ginger and salt, then cover the pot.

3. Place the fish directly on a plate, then sprinkle the green and red peppers and ginkgo nuts into the fish soup in the pot, stir-fry and season, then thicken evenly.

4. Finally pour into the plate.