Chinese Food
Carp with chili and sour sauce
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In early spring, the wind is strong and dry. Carp tastes sweet and smooth. It can nourish the spleen, strengthen the stomach, promote water and reduce swelling. It's also good as a tonic food.
Cooking ingredients
Cooking Steps
Step1:Kill the carp and wash it. Scratch the fish to taste. Pepper, cooking wine, salt (if the taste of Capsicum salt is heavy, wipe less). Touch the fish. Marinate it for about an hour.
Step2:Make preparations while marinating the fish. Wash the chives and cilantro and cut them into pieces. Knead and wash the sour chili with half a bowl of water. Filter the chili with gauze and leave the soup for use. 1 tablespoon starch and 2 tablespoons water for sauce. Marinate the fish for an hour. Pour vegetable oil into the pot and heat it. Heat the oil to prepare fried fish.
Step3:The common family pot is small. It's better to carry the tail of the fish. Scoop hot oil and water the fish. Pour evenly.
Step4:Put the fish in the pan. Fry it until it's cooked. The surface is golden. Remove and put it in the pan.
Step5:Leave a small amount of oil in the pot. Stir fry the ginger slices to give the fragrance. Take out the ginger slices and throw them away.
Step6:Pour in the sour pepper soup and cook for 10 minutes. Bring to a consistency over high heat. Mix the starch in the water. Add pepper and soy sauce to taste. Taste the salt. It's not enough to add a little salt. Generally, sour peppers taste sal
Step7:Pour the boiled soup on the fish.
Step8:It's OK to mix chopped chives and cilantro with the fis
Cooking tips:1. Try not to turn the fish when frying. Oil the spoon and pour it over to prevent the fish from breaking. 2. The difficulty of this dish is that the purchased pickled peppers are not of the same salinity. It is not easy to determine the salt content. There are skills in making delicious dishes.
