Chinese Food
Braised carp
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In fact, it should be called braised Yellow River carp. The taste of Yellow River carp is different from that of fishing ground carp, and the meat is more delicious. Needless to say, carp is delicious. But the thorn is really right. Zha... Forget to take photos.
Cooking ingredients
Cooking Steps
Step1:Slice the scallion and ginger. Wash the carp. Use the flower cutter for standby. Heat the oil in an oil pan until it is 80% hot (smoke comes out) and fry the fish until it is set. Take it out for standby. Leave a small amount of oil in the pan. Stir in the onion and ginger to make it fragrant and yellow. Add in the sugar. Stir fry until it changes color. Put in the soy sauce and oyster sauce. Turn down the heat and put in the carp. Pour in the boiling water. Heat for 23 minutes and put in the white wine. After boiling, put in the old soy sauce (slowly, little by little, or the color will be too heavy). Simmer for 2025 minutes on a low heat. Put in the chicken powder and monosodium glutamate. Take the fish out of the bowl. Heat the soup in the pot to collect the juice. When the soup is thick, put a little salad oil on it. Brighten it. Hang the spoon of the soup to water the fish. Sprinkle the coriander or onion on i
Step2:You can add mushrooms and bamboo shoots. I like nothing. The little tomato is put by my little girl. It's pretty..
Cooking tips:This dish doesn't need salt The salt in the soy sauce is enough. When you add water, you must boil it. There are skills in making delicious dishes.
