Stewed carp with sauce is a home-made dish with carp as the main ingredient and peanut oil, white flour, garlic, soy sauce and other auxiliary ingredients. The cooking skill of stewed carp with sauce is mainly based on big sauced fryer. The taste is salty and fresh. It is yellow. The fish is tender and the mushroom is fragrant. The juice is thick and delicious. One of the necessary dishes to entertain guests in Northeast China.
Step1:Prepare a fresh carp. Wash the carp. Remove scales and gills. Cut the belly with a knife. Remove internal organs. Wash the blood foam. Cut the knife on both sides. Avoid the black things in carp's belly. Remove them and affect the taste.
Step2:Ginger, garlic, red pepper, scallion, star anise, pepper. Spar
Step3:Pork slice
Step4:Wash the skin. Cut into small piece
Step5:Cover the carp with flour. Spread evenly.
Step6:Pour oil into the pot. There is more oil. Don't be half of the fish. Put the prepared carp into the pot. Fry. Don't turn over the noodles in a hurry when frying.
Step7:Pan fry both sides until golden. Serve. Set asid
Step8:Pour the oil into the pot. Put in the streaky pork. Cut the raw meat
Step9:Put the onion, ginger, garlic and other auxiliary materials into the pot. Stir fry the pepper noodles and soy sauce.
Step10:Add the sauce. Bring to a boil
Step11:There is no old soup at home. Add water (beer), cooking wine, white vinegar and salt directly. Boil the soup. Then put the fish and meat skin into the pot. Bring it to a boil. Simmer for 2530 minutes on a low heat. Don't put too much water. Don't exceed the fish. The soup is almost well collected. You can get out of the pot.
Step12:Seasoning with chicken essence and monosodium glutamate. Sprinkle with coriander to make the po
Cooking tips:Big sauce is a big sauce made in my own home. I prefer the taste of my own home. You can choose big sauce according to your own taste. I can't eat a fish. I'll make half of it. There are skills in making delicious dishes.