Chinese Food
Carp in oil
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It's a healthy and simple way to sprinkle carp with oil. It's one of the methods I usually use to make fish. It takes about 20 minutes before and after that to serve a dish of fish with all colors, flavors and flavors. When we come to guests, when we have dinner at home, it's a feast dish. It's also face saving.
Cooking ingredients
Cooking Steps
Step1:Make flower knives on both sides of the carp.
Step2:Add some water to the wok. Put the carp to boi
Step3:After skimming off the froth, add salt, cooking wine, monosodium glutamate and soy sauce, and boil them in a small fire.
Step4:Put the fish on the plate.
Step5:Sprinkle shredded scallion, ginger and pepper on the fish.
Step6:Heat the wok with oil until it is 50% hot. Pour the oil evenly on the fish in the pan. Sprinkle with parsley.
Cooking tips:1. There are two fishy lines on the fish. I don't know if you know it. When you make fish, first remove the fishy lines. The fish you make has no earthy smell. There is also a trick to remove the fishthread - after cleaning up the fish, draw a knife near the fish's head 12 cm. You can see a small white dot at the incision. That's the fishthread. Hold it with your hand and gently pull it out. Remember. But two. Turn over and do the same. Just pull out the other one. 2. My knife is not good. The edge of the fish is not very beautiful. It's more beautiful if I use a diagonal knife. I'm guided by the situation. I just use the edge of the knife when I go to the fishy line. I'll cut a few more knives in turn. And it's a bit deep. The boiled fish looks a bit damaged. But it doesn't matter. I can't see anything when I sprinkle the scallion and ginger. 3. The method of this kind of fish combines two methods of steaming fish and cooking fish. It is better to cook the fish first and then pour it with oil instead of the traditional method of frying the fish first
