Traditional Culture Encyclopedia - Traditional festivals - The practice of braising whole fish, how to do a good job of braising whole fish and braising whole fish.
The practice of braising whole fish, how to do a good job of braising whole fish and braising whole fish.
1. A fresh grass carp.
2. Clean the fish intestines, scales and gills, rinse them with clear water and cut them with a knife.
3. Add salt, cooking wine, sauce and ginger juice to taste and remove fishy smell, and marinate for half a day, if it is too late for two hours.
4. Apply dry flour again.
5. Heat a large pot of oil.
6. Add salted fish.
7. crunchy, turn over.
8. Both sides are crisp and yellow, crisp and cooked.
9. Cook for later use.
10. Prepare peppers.
1 1. Garlic, coriander.
12. Leave a little oil in the pot and stir-fry the peppers evenly.
13. Salt.
14. Add crispy fish.
15. Add garlic and coriander and mix well.
16. Add light soy sauce and add water to boil.
17. Add monosodium glutamate to taste fresh after cooking.
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