How to stew Yellow River carp

I always envy other people’s tables full of delicious food. So, here I will show you how to cook stewed Yellow River carp.

1. Clean a large carp from the Yellow River and marinate it with salt and cooking wine for at least two hours.

2. Prepare various sautéed seasonings, such as scallion segments, garlic cloves, ginger slices, and dried red peppers. Cut the ingredients into shapes according to your preferences. I am not good at knife skills, so I only cut them into segments and slices. Add peppers according to your own taste, and you can leave them out if you don't like spicy food.

3. Put a little more oil in the bottom of the pan than when stir-frying home-cooked dishes. Heat the pan and add scallion, garlic, dried chili and ginger slices to stir-fry until fragrant.

4. Put the fish into the pot and fry it with oil. When it is fragrant, pour a little vinegar and immediately cover the pot and simmer it for a while. This step is very important. After pouring the vinegar, cover the pot quickly and simmer it for about ten seconds.

5. Add water to the pot where the fish has been stewed in vinegar, pour in a little light soy sauce or seafood soy sauce, put two small spoons of bean paste (can be replaced with dry yellow sauce, xiangqi sauce or other salty and fresh sauces), add water, add a pinch of fennel, bring to a boil over high heat, and simmer over low heat.

6. After stewing for about an hour, the fish meat begins to become rotten and the color begins to darken, then it can be removed from the pot. If conditions permit, you can simmer it for a while longer.

7. After the fish is stewed, carefully place it on a fish plate, add some chopped coriander for garnish, then pour some of the fish soup. The remaining fish soup can be added with coriander and drunk, it is very delicious. This is how a beautiful big carp is made.

Now you can believe that the kitchen is not just a woman's world, men can also show their skills. The men went to the kitchen to cook some stewed Yellow River carp.