How to cook braised carp with red beans

Being a stranger in a foreign land, I miss my family all the more during the holidays. National Day is coming, are you homesick? Miss the taste of your mother's cooking? But there are not many holidays every year, and only if you learn to cook can you taste your mother's cooking often. So, please follow the editor to learn how to make braised carp with red beans.

1. Rinse the processed carp repeatedly to remove the blood

2. Apply a little dry starch on the fish to prevent the fish skin from sticking to the pan when frying, keep the fish skin intact, and make the fish absorb less oil when frying

3. Put a proper amount of cooking oil in the pot, the amount for cooking is enough, not too much. Shake the pot so that there is oil around the pot, so that the fish skin will not stick to the pot and break when frying.

4. When the oil is hot, put the fish in and fry slowly over low heat. Do not use a spatula to turn the fish over, but shake the pan slightly.

5. After frying one side, turn the fish over with a spatula and fry the other side (frying the fish like this will make it more fragrant when eaten, and the frying process will also evaporate some of the fishy smell)

6. Fry the fish until both sides are golden brown, add onion, ginger and garlic and stir-fry until fragrant. The aroma of onion, ginger and garlic can also remove some of the fishy smell.

7. Sprinkle a little vinegar along the edge of the pot to remove the fishy smell and greasiness.

8. Add enough water to cover the fish. If you like soup, add more water.

9. Pour the soaked red beans into the pot (the red beans should be soaked one night in advance)

10. Change the fire to a high fire

11. Add a little soy sauce to color and increase appetite. If you like pure white soup, you can omit soy sauce.

12. After the pot boils, use a spoon to skim off the foam

13. Add an appropriate amount of cooking wine, because as the fish is cooked, the fishy smell will also be released, so adding cooking wine at the end can also play a role in removing the fishy smell.

14. Simmer for 20-30 minutes on low heat, add salt to taste. Adding salt later can make the fish more tender and delicate. If you add salt too early, the protein in the fish will be dehydrated, making the fish old and hard, and the taste will be bad.

15. Sprinkle some chopped green onion and serve.

I have introduced to you the recipe of braised carp with red beans. When you are cooking, I would like to remind you to be careful in order to make delicious dishes!