Chinese Food
Koi
(159465 views)
The famous Tianjin dish is a big carp with its head raised and tail wagged.
Cooking ingredients
Cooking Steps
Step1:1. Remove the gills, scales, fins, and jaw along the middle of the abdomen of the carp. Remove the internal organs and the black film inside the abdomen. Then cut the soft thorns on both sides of the middle thorns. Finally, cut two knives in the middle of the big thorns.
Step2:2. Cleave at the bottom of the fish's head. Let the head and belly open to both sides. Then lay the whole fish back on the plate for use. (note - the top of the head must not be broken. The skin must be intact.
Step3:3 take a small bowl. Add the onion. Ginger. Red and green peppers. Add sugar. Salt, ginger juice, vinegar, yellow wine, put into small bowl, mix up and use.
Step4:Put peanut oil in 4 pots. Fry until it's 90%. One is the head of the fish, the other is the tail. Put the fish back down, left and right into the hot oil. Fry until the scales turn up.
Step5:5 then fry the fish with the back up until the skull is crisp. Fry the fish well, and then fish out of the crouching plate.
Step6:6. Stir in another wok and heat it up. Pour in 15g peanut oil. Pour in the bowl of juice. Bring the broth to a boil. Pour in the water starch to thicken the sauce. Pour in the pepper oil and mix well. Pour the juice on the fish to finish
Step7:7 finished product
Cooking tips:The prepared fish scales, skin and meat will make a clear sound at the same time. Even the bones of the fish are crisp and delicious ~ operation essentials - the fried fish should not only keep the original shape of the fish, but also keep it for a long time without collapse. There are skills in making delicious dishes.
