The simplest way to cook braised carp

I believe many people like to eat carp, but they are also very confused because carp is too difficult to handle and the process is complicated. Even if they want to eat it, they don’t want to do it at all. In fact, carp has many bones, but eating fish means eating bones. Braised carp is a well-known dish. The key to this dish is that the braised sauce must be thick and the carp must be tender. It is also relatively simple to make this dish at home. After processing the carp, try the following method.

Homemade Braised Carp

Main ingredients: 1 carp, 1/4 teaspoon salt, appropriate amount of flour

Ingredients: 50g each of mustard tuber, mushrooms, winter bamboo shoots, peas, 100g minced pork

Half a scallion, 2 slices of ginger, 3 cloves of garlic

Seasoning: 1+1/2 tbsp Pixian bean paste, 2 tbsp cooking wine, 1/2 tbsp dark soy sauce, 1/2 tbsp light soy sauce

1/4 teaspoon white pepper, 1 small bowl of water, 1/2 tablespoon sugar, 1 tablespoon balsamic vinegar

practice:

1. Remove the scales and internal organs of the fish, and make diagonal cuts on the surface. Rub 1/4 teaspoon of salt in your hands and apply it on the surface and belly of the fish.

2. Chop the green onion into chopped green onion and mince the ginger and garlic. Chop pickled mustard tuber, winter bamboo shoots and mushrooms into small dices and set aside.

3. Dust both sides of the fish with flour.

4. Heat oil in a pan, add fish and fry until both sides are golden brown.

5. Put a little oil in the pan, first add the minced meat and stir-fry until oil comes out, then add the chopped onion, ginger and garlic and stir-fry until fragrant.

6. Add diced mushrooms, bamboo shoots, pickled mustard tuber and peas and stir well.

7. Add bean paste and stir-fry until red oil comes out.

8. Add water, light soy sauce, dark soy sauce, cooking wine, white pepper, sugar and balsamic vinegar and bring to a boil.

9. Add the fried fish and simmer over low heat for 20 minutes. You can turn the fish over once in the middle and cook until only a small amount of soup remains.

Braised carp is a home-cooked dish made with carp as the main ingredient and peanut oil, wet starch, garlic, soy sauce and other auxiliary ingredients. The cooking technique of braised carp is mainly braising. The taste is salty and fresh, yellow in color, with tender fish and fragrant mushrooms, and rich and delicious juice.

It is suitable for people with nephritis edema, jaundice hepatitis, ascites due to cirrhosis, cardiac edema, malnutrition edema, beriberi edema, and cough and asthma; it is also suitable for women with edema during pregnancy, fetal movement disorder, and lack of milk after delivery; people with malignant tumors, lymph tuberculosis, lupus erythematosus, bronchial asthma, mumps in children, thromboangiitis obliterans, carbuncles, urticaria, skin eczema and other diseases should not eat it; at the same time, carp is a kind of food that can cause allergies, so people with hyperactivity of yang and sores should eat it with caution.