How to make five or six pounds of carp

Ingredients: Clean carp: 1 shredded green onion, shredded dried chili pepper, shredded ginger, appropriate amount of cooking wine, appropriate amount of peanut oil, appropriate amount of soy sauce, appropriate amount of coriander segments. Steps 1. Cut both sides of the carp body with a knife.

2. Add an appropriate amount of water to the wok, add the carp and bring to a boil. 3. After skimming off the foam, add salt, cooking wine, MSG and soy sauce, and bring to a boil over low heat.

4. Remove the fish and place on a plate.

5. Sprinkle shredded green onion, ginger and chili pepper on the fish.

6. Heat the wok with oil until it is 50% hot. Pour the oil in the pan evenly over the fish in the plate and sprinkle with coriander segments. Serve.

Tips 1. There are two fishy lines on the fish. I don’t know if you know it. When making fish, remove the fishy lines first. The fish will have no earthy smell at all.

There are also tips for removing the fishy line: after cleaning the fish, make a cut 1-2 cm close to the fish head. You can see a small white dot at the incision, which is the fishy line. Hold it with your hands and gently remove it.

Just pull it out.

Remember, there are only two pieces. Flip them over and do the same thing. Just pull out the other piece.

2. My knife is not square, and the cuts on the fish are not very beautiful. It would look better if I used a diagonal knife. I took advantage of the situation and used the cuts made when removing the fish line, and made a few more cuts in sequence, and the cuts were a little bit

Deep, the fish body will look a little damaged when cooked, but it doesn’t matter, as soon as you sprinkle onion and ginger shreds to cover it, nothing will be visible!

3. This kind of fish is made by combining the two techniques of steaming fish and roasting fish. It is cooked first and then poured with oil. It eliminates the traditional method of roasting fish and frying it first. It is healthier, lighter, tender and delicious, and is worthy of praise.