Braised carp recipe-Chinese Food-best chinese food recipes-cooking food

Braised carp

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Fish is a must for Chinese families to eat during the Spring Festival. It means more than one year. Carp leaping over the dragon's gate is a symbol of the auspicious stars in ancient China. Therefore, carp is also a very auspicious dish in New Year's Eve dinner. Next year happens to be the year of the dragon. So I choose to cook carp in the way of braised in brown. I use the red tray with the design of the dragon to put it in full bloom. It also means that the day is red and the fire is hot. At the same time, it sets off the meaning of carp leaping into the dragon's gate.

Cooking ingredients

1 carp:1300 g

oil:moderate amount

salt:moderate amount

soy sauce:moderate amount

onion:moderate amount

ginger:moderate amount

garlic:moderate amount

pepper:moderate amount

material:moderate amount

bean paste:moderate amount

cooking wine:moderate amount

vinegar:moderate amount

mushroom:moderate amount

crystal sugar:moderate amount

water:moderate amount

Cooking Steps

Step1:Wash and cut the fish into two parts (because the fish is too big. If the fish is small or there is a large enough pot, it can not be cut). Sprinkle a little salt and cooking wine. Cover the plastic film and put it in the refrigerator to drain the acid for more than 8 hours.

Step2:Before cooking, take the fish out of the refrigerator and wash it with water. Wipe the water off the fish with kitchen paper. Fry in a non stick pan until golden on both sides.